Cafe Style Chocolate Chunk Cookies

Thick, soft, melt-in-your-mouth Cafe Style Chocolate Chunk Cookies. True Café Style cookies, loaded with chunks of dark chocolate.

These Café Style Chocolate Chunk Cookies are:

• Deliciously thick, soft and chewy
• LOADED with chunks of your favourite chocolate
• SO easy to make
• Eggless – made with sweetened condensed milk

These cookies are an ideal fusion between a traditional shortbread cookie and a chocolate chip cookie. Being raised in New Zealand and now living in Australia – these Café Style cookies are a staple in most local Cafés. They are the perfect accompaniment to a cup of coffee or tea in the morning, afternoon, evening or with ice cream for dessert. What I think I am trying to say here is that there is never a ‘wrong’ time for a Chocolate Chunk Cookie – amirite?!

The recipe for these cookies are from Lucy at Lord Lucy. The simplicity of the recipe is almost too much for your own good. You may find yourself whipping up a new batch right after you realise how easy these cookies are to inhale.

Baking these Café Style Chocolate Chunk Cookies to Perfection

• We begin making these Cafe Style Chocolate Chunk Cookies by creaming together the butter, sugar, vanilla and condensed milk. Cream the wet ingredients together until it forms a mixture that is smooth and free of lumps.
  • I prefer using salted butter for this recipe. If you have read some of my other recipes, I am a sucker for a slightly salty kick in some of my desserts. Salt is the yin to sugar’s yang. A salty touch to the right kind of dessert or baked good ensure that the final product isn’t overpoweringly sweet.
  • Sweetened condensed milk is a must!
  • If you’ve read my other posts, you will know by now that I am a preacher of ROOM TEMPERATURE butter! It is so important that to bring your butter to room temperature before beginning to bake your treat. This is the case with any recipe that calls for ‘creaming’ or just room temperature ingredients in general. Life happens, and we all forget to take the butter out of the refrigerator in advance. In this case, Sally’s Baking Addiction has a wonderful tip for softening your butter to room temperature in a matter of minutes.
• Next, we combine the flour, baking powder and salt in a separate bowl. Mix the dry ingredients together using a whisk or a fork. Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Fold the mixture together until everything has just combined. The mixture will be slightly sticky but should be firm enough to hold together.
  • Why do we mix dry ingredients before adding it to the wet ingredients? We do this to ensure even dispersion of the raising agents, spices, salt etc which is important for an even batter.
• My favourite part of this recipe is folding in the chocolate chunks! I like to use dark chocolate for this recipe as again, it doesn’t overpower the sweetness of the Chocolate Chunk Cookie. Fold the chocolate chunks gently into the dough, ensuring that it is evenly distributed through the dough.
• I use Whittakers 70% Dark Ghana chocolate, chopped into generously sized chunks. The chunkier the chocolate pieces = the gooier the cookie. You can opt for darker or a milder percentage of cocoa if you’d like.
• This dough does require a minimum chilling time of 1 hour in the fridge as it is a very sticky batter and would be difficult to work with without chilling. In addition – chilling the batter ensures that the butter in the batter solidifies. This makes sure that the cookies don’t spread out and flatten during baking.
• Using my hands, I roll the batter into a log shape and wrap this in cling wrap to refrigerate for an hour. Note that this dough doesn’t spread once chilled. Shape the cookie dough to the size and thickness you’d like them to be once baked.
• Once the cookie batter has been refrigerating for approximately 1 hour, remove from the cling wrap and slice the log of cookie dough into 12-15 discs. Place the ready-made cookie dough pieces on a lined baking tray. Allow enough space between each cookie for any minimal spreading during baking. Bake the cookies in the oven at 175 C (fan forced) for 12-15 minutes or until they have a lightly browned surface. (You can bake the cookies at 195C if you have a conventional oven).
  • I strongly recommend keeping an eye on them while baking for the first time to determine the temperature of your oven. The cookies are then removed from the oven and allowed to cool in the baking tray on a cooling rack for a further 10-15 minutes. They may fall apart if you remove them from the tray prematurely.

Storage and Make Ahead Tips

These Cafe Style Chocolate Chunk Cookies can be stored in an airtight container for up to five days. The cookie dough can be chilled for up to 3 days in the fridge or 3 months in the freezer. Store the cookie dough in ready-made cookie dough balls and bake straight from frozen for about 20 minutes.

If you enjoyed this recipe, you may also enjoy:

Soft and Chewy Rainbow Chocolate Chip Cookies
Fudgey Salted Caramel and Macadamia Brownies
Creamy Raspberry Swirl Mini Cheesecakes

Cafe Style Chocolate Chunk Cookies

0 from 0 votes

Recipe by Shilpika Course: All Recipes, Cookies, Desserts, UncategorizedDifficulty: Easy

ServingsCookies

Prep time

15

minutes

Cooking time

15

minutes

Total time

1

hour 

30

minutes

Thick, soft and melt-in-your-mouth Cafe Style Chocolate Chunk Cookies.

Ingredients

• 200 grams Room temperature butter (Salted/Unsalted)

• 35 grams Brown sugar

• 165 grams Sweetened condensed milk

• 1 teaspoon Vanilla extract

• 250 grams All-purpose flour

• 1 teaspoon Baking powder

• 1/2 teaspoon Salt

• 150 grams Dark chocolate, chopped into chunks

Directions

• Cream together butter, sugar, condensed milk and vanilla until smooth and lump-free.
• Mix together flour, baking powder and salt in a bowl. Using a spatula or wooden spoon, fold dry ingredients into wet ingredients until combined. Cookie dough may be sticky.
• Gently fold in the chocolate chunks until evenly distributed and combined. Using clean hands on a clean surface, transfer cookie dough to platform and roll into the shape of a log (pictured in description above). Wrap the cookie dough log in cling wrap and refrigerate dough for at least one hour.
• Preheat oven to 175C (fan forced) or 195C (conventional). Line a baking tray with baking paper. Remove chilled cookie dough from the fridge. Slice cookie dough log into 12-15 slices. Shape the cookie dough to the size and thickness desired after baking.
• Place prepared cookie dough discs onto the baking tray, leaving enough space between each cookies for slight spreading. Bake for 10-15 minutes, or until slightly browned on the surface. Remove from the oven and allow cookies to cool on the baking tray on a cooling rack for a further 10-15 minutes.
• Baked cookies can be stored in an airtight container for up to 5 days. Chilled cookie dough can be refrigerated for up to one week. Pre-made, frozen cookie dough balls can be frozen for up to three months and baked from frozen for 20 minutes.

Notes

• This recipe can be made gluten-free by replacing equal amounts of GF All-Purpose flour with regular AP flour.