Chocolate cookies recipe

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makes: 10
Skill: easy
Prep: 30 min
Cooking: 12 min

Nutrition per portion

Calories 270 kCal 14%
Fat 17g 24%
  -  Saturates 8g 40%
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  • A crunch and yet gooey chocolate cookie. This has chopped chocolate and pecan nuts for added crunch. The cookie mixture can be prepared in advance and put in the freezer


    • 100g (3½oz) butter, softened
    • 125g (4oz) light muscovado sugar
    • Yolk from 1 med egg
    • 125g (4oz) plain flour
    • 30g (1oz) cocoa powder
    • ½ tsp bicarbonate of soda
    • 100g bar dark chocolate (50-70% cocoa solids), roughly chopped
    • 60g (2oz) pecan nuts, chopped
    • 2 baking sheets, lined with Teflon sheet


    • Cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then sift in the flour, cocoa and bicarbonate of soda and mix well. Cool for 5 mins.

    • Add the chopped chocolate and nuts. Chill the mixture while the oven heats up to Gas Mark 5 or 190°C.

    • Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced apart on the baking sheets and then press them to flatten them to about 1.5cm (½in) thick. Bake for 10-12 mins until risen and cracked but still a bit soft and gooey.

    • Cool for 5 mins, then transfer to a wire rack to cool.

    Top tip for making Chocolate cookies

    You can use other chopped nuts for this recipe

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