Tanya Burr cookies have become a household name among baking enthusiasts and casual home cooks alike. Originally shared by British YouTuber Tanya Burr, these cookies went viral for a reason—they’re soft, chewy, rich in chocolate, and irresistibly gooey in the centre. If you’re looking for the perfect homemade cookie that’s both beginner-friendly and absolutely indulgent, this guide will walk you through everything you need to know.
What Makes Tanya Burr Cookies So Special?
Unlike many cookie recipes that aim for a crisp exterior or a cakey middle, Tanya Burr’s version is all about chewy, melt-in-your-mouth texture with chunks of melted chocolate throughout. The recipe doesn’t require any fancy techniques or tools—just everyday ingredients and a love for delicious baked goods.
Here are the standout features:
- Simple ingredients found in most kitchens
- No chilling required—bake straight away
- Chunky chocolate that oozes with every bite
- Thick, bakery-style texture with soft centres
Whether you’re a beginner baker or an experienced dessert maker, this cookie recipe offers results that wow every time.
Tanya Burr Cookies Recipe: Ingredients & Instructions
Ingredients
- 200g unsalted butter (softened)
- 300g light brown soft sugar
- 1 large egg
- 275g self-raising flour
- 1 tsp vanilla extract
- 200g milk chocolate (chopped into chunks)
- 100g white chocolate (optional)
- Pinch of salt
These ingredients combine to create thick, golden cookies with gooey centres and a perfect balance of sweetness and richness.
Step-by-Step Instructions
- Preheat your oven to 200°C (180°C fan) or 400°F. Line two baking trays with parchment paper.
- Cream the butter and sugar in a mixing bowl until soft and fluffy.
- Add the egg and vanilla extract and mix until well combined.
- Sift in the flour and stir until a dough forms.
- Fold in the chocolate chunks evenly throughout the dough.
- Scoop the dough into large mounds on the baking tray—around 6–8 cookies total.
- Bake for 10–11 minutes. The cookies will look underdone in the centre—that’s what gives them their signature gooey texture.
- Cool for 20 minutes on the tray before transferring to a wire rack.
Enjoy them warm for the ultimate experience or store in an airtight container for up to 3 days.
Tips to Make the Best Tanya Burr Cookies
To ensure your cookies turn out exactly like the ones that took the internet by storm, follow these baking tips:
- Don’t overbake: The cookies should still look slightly raw in the middle when you take them out.
- Use chunks, not chips: Chocolate chunks melt better and give that oozing effect.
- Softened butter is key: Room-temperature butter helps achieve the ideal creamed texture.
- Play with flavour: Swap milk chocolate for dark or add nuts for a crunchy twist.
These little tricks help take a good cookie to an incredible one.
Variations of the Original Tanya Burr Cookies
Once you’ve mastered the classic version, try these creative spins:
- Double Chocolate: Add 2 tbsp of cocoa powder to the dough for a richer flavour.
- Salted Caramel: Press a caramel-filled chocolate into the centre before baking.
- Festive Version: Add crushed candy canes or mini marshmallows for seasonal cookies.
- Vegan Option: Substitute the butter with vegan spread, the egg with a flax egg, and use dairy-free chocolate.
The beauty of this recipe is how flexible it is while still delivering on flavour and texture.
Why Tanya Burr Cookies Are Internet Famous
This recipe has been viewed millions of times and recreated by thousands of home bakers. Why the hype?
- Simplicity: Easy to make, no special equipment needed
- Visual Appeal: Thick, golden, and chocolatey—perfect for social media
- Taste: A crowd-pleaser that appeals to all ages
- Speed: Ready in under 30 minutes
It’s the kind of recipe you make once and come back to every time you want to impress guests—or simply treat yourself.
How to Store and Reheat Tanya Burr Cookies
These cookies are best eaten fresh but they store well too. Here’s how:
- Storage: Place in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the dough balls for up to 1 month. Bake from frozen at 200°C for 12–14 minutes.
- Reheating: Warm in the microwave for 10–15 seconds for that just-baked gooeyness.
This makes them perfect for last-minute dessert cravings or unexpected guests.
FAQ: Tanya Burr Cookies
Can I use plain flour instead of self-raising flour?
Yes. Add 2 tsp of baking powder to plain flour as a substitute for self-raising flour.
Can I double the recipe?
Absolutely. Just make sure to space out the cookies on your baking tray and rotate trays if using multiple oven racks.
Why are my cookies spreading too much?
Your butter may be too soft or melted. Chill the dough for 10 minutes if needed before baking.
Can I make smaller cookies?
Yes, but reduce baking time to 7–9 minutes. Keep an eye on them to avoid overbaking.
Can I skip the white chocolate?
Of course. It’s optional. You can stick to just milk or dark chocolate if you prefer.
Final Thoughts:
Tanya Burr cookies are more than just an internet trend—they’re a failproof way to bring joy to your kitchen. Whether it’s a rainy Sunday or a special occasion, these gooey, chocolate-stuffed cookies are guaranteed to hit the spot.
Ready to bake? Grab your ingredients and give this recipe a go. Don’t forget to share your results or tag Tanya Burr’s original recipe on social media—it’s a recipe worth celebrating.