Chocolate chunk cookies are a nice twist on conventional chocolate chip cookies.
Turn on your oven to a moderate heat. I have a particularly fierce oven, so I tend to cook at a slightly lower heat of 170°C (fan-forced). Make sure two oven racks are positioned towards the middle of the oven. Line two baking trays with greaseproof paper.
Cream together lightly softened butter with sugars and vanilla essence with an electric whisk. Once the mixture looks light and fluffy, lightly beat the eggs in a bowl with a fork and gradually add them to the butter mixture and mix until combined.
Add the sieved flour and salt to the butter mixture and stir with a wooden spoon. Add chocolate chunks and walnuts and mix until combined.
Shape heaped teaspoonfuls of the mixture into balls and place them on lightly greased baking trays with enough room in between each one to spread. Lightly press each cookie with a fork that’s been lightly dipped in flour. Bake in moderate oven for about 20 minutes.
Once you’ve taken them out of the oven, leave the cooked biscuits on the oven trays for about five minutes before carefully turning them onto some drying racks to cool.