This recipe is for my favourite homemade Chocolate Chunk Biscuits. It’s a chocolate studded cookie-esque biscuit with a crunchy outer and short, tender middle. And even better? They’re great baked from frozen too!
Chocolate chip cookies are a thing of beauty. Vanilla infused light cookie dough with chunks of delicious chocolate… it’s a perfect match! Even a basic cookie is incredibly adaptable. Whether you fancy white, milk or dark chocolate – or all three – the choice is yours! Want nuts, fruit or crushed up chocolate bars? No problem! With a cookie it seems the limit is your imagination.
It’s an adaptable ‘catch all’ biscuit title too as cookies come in all sorts of different styles. From huge flat bakery-style circles of chewy, sugary cookie to fat, thick and cakey mountains of gooey gloriousness. Not sure what I’m talking about? Take a look at Levain Bakery from New York, or Ben’s Cookies from England. I find those cookies just impossible to resist.
The thing is, not all cookies need to be soft, cakey or chewy. In the UK you’ll find mainstream brands releasing cookies that are crunchy throughout – like Maryland Big & Chunky (here) or Fox’s Chunkie (here). This is the style of cookie I actually prefer as I tend to find they’re less sweet than the ‘bakery’ style ones and I prefer a crunchy, crumbly texture to a bendy biscuit in general.
Oh and I suppose it’s worth a quick mention that in the UK not all biscuits are cookies, but all cookies can be considered biscuits. This is especially true of this recipe, as I wouldn’t want to mislead you into thinking this is a chewy pile of wonderfulness or a cakey cookie mountain. It’s actually more in keeping with a British biscuit, which is why I’m flitting between the two naming conventions.
This recipe produces a cookie inspired biscuit. It’s crunchy on the outside but tender in the middle, being thick but light and a little crumbly. You’ll find it isn’t sugar sweet and isn’t chewy in the slightest. In fact if tender isn’t the aim of the game for you, these are easily made properly dry and crunchy throughout by omitting the cornflour and baking for longer.
Naturally they’re best eaten when just a little warm, but watch out when you get them out of the oven! They’ll feel quite soft and you’ll be so tempted to put them back in – but don’t! Bake them til they’re going a lovely golden colour at the edges and still pale in the centre. After a minute out of the oven, carefully move them to a wire rack to cool down. As they cool, they’ll solidify and become crunchy.
Whether you’re baking these from fresh or frozen, you’ll not notice much difference. In these pictures you’ll see two biscuits from fresh and two from frozen. The fresher ones have a little more spread to them, whilst the frozen dough has remained just a little taller.
With just two people in the household, I’m always a fan of homemade sweet treats that can be frozen – and it’s so easy to do! Just pop the dough on a tray (as in the first pictures at the top of this post) and put it in the freezer. Come back to it hours later and transfer the dough to a plastic bag or tupperware box. Simple!
I’ve used two different kinds of chocolate in these cookie-like biscuits, as I prefer a mixture of milk and dark chocolate chunks. Don’t worry so much about that though – just use the same amount of any chocolate you like to eat. After all, you’re the one that’s going to be eating them!
These Chocolate Chunk Biscuits are lightly sweet, combining milk and dark chocolate chunks in a thick, crunchy cookie with lightly tender and crumbly centres.
- 110 g Butter, Softened
- 70 g Caster Sugar
- 30 g Light Muscovado Sugar
- 1 tsp Vanilla Bean Paste
- 1 Egg Yolk, room temperature
- 190 g Plain Flour
- 30 g Cornflour
- 1/4 tsp Bicarbonate of Soda
- 150 g Chocolate, chopped into small chunks
Preheat the oven to 160 C Fan Assisted or 170 C Standard. Line a large baking sheet with baking paper.
In a large bowl, beat the butter with both kinds of sugars until the mixture has paled in colour.
Add the vanilla bean paste and egg yolk to the mixture and thoroughly combine.
In a separate bowl, add the plain flour, cornflour and bicarbonate of soda. Stir gently with a whisk to mix the ingredients together.
Add the flour mixture into the wet ingredients, mixing thoroughly until all the flour has been combined.
Add the chocolate chunks and using your hands, knead the chocolate into the dough and bring it all together.
Divide the dough into approximately 15 equal portions. I found this easiest to do by using a weighing scale.
Roll each portion of dough into a ball and roughly pat down into a chunky, flattened circle.
At this stage the cookie dough can be frozen. Place the dough on a lined sheet and put directly into the freezer for a few hours. Once fully frozen, transfer the dough pieces into a sealable plastic bag and then return to the freezer.
To bake, place portions of dough on the lined tray, leaving three finger widths of space between each cookie. Bake until lightly golden at the edges and pale in the centre. Bake from fresh for 14-18 minutes. Bake from frozen for 16-20 minutes.
Once baked, remove the cookies from the oven and allow to cool for a minute on the tray. Carefully move the cookies from the tray to a wire rack and allow to cool further. They're best enjoyed slightly warm!