Chocolate Chunk Cookies

Chocolate Chunk Cookies

This recipe is close to my heart for two reasons, one, it produced the best choc chip cookies that I had ever tasted and second, that I twisted the recipe a little to make use of the existing ingredients and result was just amazing. I recommend using dark jaggery, if you are not able to find it, use light brown sugar. :)

Sunanda Sharma


  1. 25 Grams Oats Rolled
  2. 120 Grams Flour
  3. 3/4 Teaspoon Baking Soda
  4. 1/2 Teaspoon Salt
  5. 1/2 Teaspoon Cinnamon
  6. 110 Grams Butter
  7. 75 Grams jaggery Dark
  8. 75 Grams Sugar
  9. 1 Teaspoon Vanilla
  10. 1/2 Teaspoon lemon juice
  11. 250 Grams Chocolate
  12. 80 Grams Walnuts broken into pieces


60 mins
  1. Add Photo

    Grind the oats and mix with flour, baking soda, salt and cinnamon. Keep aside.

  2. Add Photo

    Grind the jaggery and sugar together to make the mixture fine.

  3. Add Photo

    Beat the sugar mixture with butter until light and fluffy, for about 5 mins.

  4. Add Photo

    Add egg and beat a little more.

  5. Add Photo

    Mix lemon juice and vanilla.

  6. Add Photo

    Add the flour mixture to the above mixture in three additions. You may need to mix the third addition by hand.

  7. Add Photo

    Cut the cooking chocolate into small chunks (can use chocolate chips if you have them) and add it to the cookie dough. Add the walnuts thereafter and mix by hand.

  8. Add Photo

    Take about a walnut sized portion of the dough and put in it on an ungreased baking tray. Do no press the dough on the tray. Keep 2 inches distance between two portions.

  9. Add Photo

    Bake for about 8-10 minutes in a preheated oven (180 degrees) until the cookies start browning but the center is still soft.

  10. Add Photo

    Let the cookies cool completely before putting them in air tight containers.

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