Kinder Chocolate Chunk Cookies


Earlier today I fancied doing a bit of baking. I made banana bread earlier in the week, which is usually my go-to, so I decided to whip up a batch of my favourite buttery cookies using up the pack of kinder chocolate that was sitting in the fridge. Unsurprisingly they were a hit! Who doesn’t love kinder chocolate?!


  • 400g/12oz self-raising flour
  • 110g/4oz soft brown sugar
  • 110g/4oz caster sugar
  • 220g/8oz butter
  • 200g/3.5oz Kind chocolate
  • 1tsp vanilla extract
  • 1 large egg
  1. Pre-heat the oven to 180C/gas 4
  2. Cream together the butter and both types of sugar in a bowl.
  3. Add in the vanilla extract, egg and flour and mix well.
  4. Chop the chocolate into small pieces and add to the mix.
  5. Using your hands form the dough into a ball.
  6. Wrap the dough in clingfilm and leave to rest in the fridge for 45 minutes, this will stop them from spreading out as much when they cook.
  7. Using a table spoon or ice cream scoop roll the dough into balls and arrange on liked baking trays, I usually stick to 6 per tray
  8. Lightly press the cookies down, but not too much as they will spread out as they cook.
  9. Bake for 12-15 minutes until golden brown.
  10. Leave to cool on the baking tray for 10 minutes then transfer to a cooling rack.

Obviously you can use any chocolate you like for this recipe, but I love kinder chocolate. It’s a nice alternative from milk or white chocolate. These cookies would also look great with melted kinder chocolate drizzled over them.


I’m off to have another with a cup of tea now!

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