Pret chocolate chunk cookies recipe

(696 ratings)

These Pret chocolate chunk cookies are under 400 calories a cookie and use just seven ingredients.

Pret chocolate chunk cookies
(Image credit: Pret)
Preparation Time20 mins
Cooking Time12 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories391 Kcal20%
Sugar40.7 g45%
Fat16.2 g23%
Saturated Fat9.8 g49%
Salt0.59 gRow 4 - Cell 2
Protein3.8 g8%
Carbohydrates57.1 g22%
Salt0.59 gRow 7 - Cell 2

The Pret chocolate chunk cookies recipe makes 8 cookies and takes 20 minutes to prepare. 

Our easy chocolate chip cookies take 20 minutes to cook but these Pret ones are baked in just 12 minutes! If you work from home and miss your daily Pret treat, now you can enjoy it from the comfort of your own sofa as they’ve shared the official recipe. 


  • 110g unsalted butter
  • 170g caster sugar
  • 85g light brown sugar
  • 1 whole egg
  • 190g self-raising flour
  • 3g salt
  • 120g large dark chocolate buttons




  1. Heat the oven to 180C (160C fan, Gas 4). Melt the butter in a saucepan or microwave, until just melted, allow to cool a little but make sure it doesn’t set.
  2. Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated – 10-15 seconds or so. Don’t overbeat as this will result in a firm dough.
  3. Add the flour and salt. Mix until a smooth dough forms – again, be careful not to over mix.
  4. Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don’t be afraid to break up some of the buttons into pieces or chop them slightly beforehand.
  5. Scoop out 8 balls of dough and place on a non-stick or lined baking tray. Make sure there is plenty of space between them as the dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden.
  6. Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense buttery cookie.

Top tip for making the Pret chocolate chunk cookies

These cookies are best enjoyed still a little warm from the oven (or put them in an airtight container and consume them within 3 days).

How many calories in a pret chocolate chunk cookie?

An in-store cookie is around 329 calories but our recipe is 391 calories. 

Should you chill cookies before baking?

Once shaped into balls you can chill the cookie dough in the fridge. This will help them spread so much when they bake. It also gives a more gooey centre and a chewy outer. If you prefer a flatter cookie, we recommend baking as soon as shaped. 

Can I freeze Pret chocolate chunk cookies?

The raw cookie dough would freeze well and then can be baked in portions. We find it best to freeze on a lined baking tray until completely solid, then store in a freezer bag or container until ready to bake. Use within two months. 

Profile picture of Jessica Ransom
Jessica Ransom

“I personally like to use dark chocolate which is at least 85 per cent cocoa content but you can use a lighter or stronger one depending on your preference. Feel free to experiment too and use a mix of chocolates. Kids can help mix the cookie dough and break the chocolate into pieces but don’t be surprised if it doesn’t all make it into the mixing bowl!” 

If melting your butter in a microwave make sure you use a microwave-safe bowl. This Pyrex one is a versatile size and is perfect for all your cooking and baking needs. 

Pyrex glass bowl - View at Amazon

Pyrex glass bowl - View at Amazon

This is perfect for melting ingredients over a pan of simmering water in the microwave and can also be used as a mixing bowl or to marinade meat and fish. It’s also perfect for tossing together salad ingredients with a dressing or whisking egg whites for meringue. 

If you like this, we think you should try our sugar cookies recipe. You might also like our vanilla cookies or these easy Snickerdoodle cookies make a delicious afternoon treat. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.