Some days you just deserve a little sweet treat.

An American classic – milk and cookies.

After a long week of rainy weather in Sydney, it was time to call upon an American classic that would be guaranteed to give me that warm, fuzzy feeling.

Everyone has their favourite version of chocolate chip cookies. Some prefer them soft and chewy, others chunky and crispy.  Personally, I have never met a cookie I didn’t like!

These chunky choc-chip cookies are quite simply, lovely.  The perfect combination of all four elements  – soft, chewy, chunky and crispy.  I know it seems like an impossible feat but the baking gods have made it so.

Delicious straight out of the oven.

I was inspired by the fabulous blog How Sweet It Is recipe for Giant Rainbow Cookies.

Chunky chocolate chip cookies
Serves: 30 cookies

  • 2 cups of plain flour
  • ½ teaspoon of baking soda (bi-carb)
  • 125g of salted butter, melted and cooled
  • 1 cup of brown sugar
  • ½ cup of caster sugar
  • 1 egg and 1 egg yolk
  • 2 teaspoons of vanilla bean
  • 2 tablespoons of milk
  • 1 cup of chocolate bits

  1. Preheat oven to 160 degrees fan forced. Line two cookie trays with baking paper.
  2. Mix plain flour and baking soda in a bowl and set aside.
  3. In a new bowl, mix with a spoon melted butter and sugars until combined. Add milk, egg and egg yolk until mixed.
  4. Gradually add dry mixture to wet mixture and mix with a spoon until dough forms.
  5. Take one heaped tablespoon of mixture and shape into a ball. Pull ball apart into two equal pieces. Turn each half so that rough side of each half faces upwards then place on top of each other (rough side up) and gently press halves together so they stick.
  6. Place stacked balls rough side up on the two cookie trays lined with baking paper.
  7. Bake for 10 minutes or until edges are brown, centers are soft and puffy.
  8. Allow to slightly cool on tray and then move to a baking rack until cool.


Stacks of chunky choc chip cookie dough