Crunchy Chocolate Chunk Cookies

Crunchy Chocolate Chunk Cookies

Super crunchy chocolate chunk cookies with nutty crunch. It gets a more intense flavour from the brown sugar, and it's yummeh!

Course Cookie, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 150 g plain flour
  • 1/4 tsp baking soda
  • 75 g butter, softened
  • 60 g granulated sugar
  • 60 g brown sugar
  • 45 g eggs (about 1 egg)
  • 1/2 tsp salt
  • 3/4 tsp vanilla
  • 150 g chocolate chunks or chips
  • 60 g diced almonds


  1. Whisk together flour and baking soda. Place softened butter and both sugar in a mixing bowl. Whisk till pale and fluffy.
  2. Add in the egg in 2 batches. Whisk till well combined. You may see some curdling of the dough after adding egg. Whisk in vanilla extract.
  3. Sift in the flour mixture. Using a spatula, mix well and ensure no trace of flour left.
  4. Mix in the nuts and chocolate chunks till well distributed.
  5. Place the cookie dough in the fridge to chill for at least 30 min or overnight.
  6. Preheat oven to 160C fan forced. Line baking tray with baking paper. Use a mini cookie scoop or 2 small teaspoons to scoop dough onto tray.

  7. Take note to leave ample space in between the cookie dough. You can also place more some chocolate chips on the top of the dough if preferred.
  8. Bake at 160C fan forced for 20-22 min till nicely browned and edges darkened. Cookies will be soft while fresh out from oven but will harden as they cool.

  9. Cool completely before storing in air-tight container.

Recipe Notes

Baking time of 20 mins apply for the mini cookie scoop size. If you use teaspoons, you can watch the oven from 15min onwards.


I love using Nielsen-Massey vanilla extract for bakes. You can also check out Ghirardelli Chocolate Chips. I usually use them for choc chip cookies! Love the rich velvety chocolate taste!