Chocolate cookies recipe

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30 min


12 min

Nutrition per portion

Calories 270 kCal 14%
Fat 17g 24%
  -  Saturates 8g 40%

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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(239 ratings)
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