The ultimate makeover: Chocolate chip cookies
The ultimate makeover: Chocolate chip cookies is a lacto ovo vegetarian dessert. This recipe serves 22. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 97 calories. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 121 person have made this recipe and would make it again. This recipe from BBC Good Food requires granulated sugar, butter, plain flour, and egg. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 8%, this dish is improvable. Ultimate Chocolate Chip Cookies, Ultimate Chocolate Chip Cookies, and Ultimate Chocolate Chip Cookies are very similar to this recipe.
Servings: 22
Preparation duration: 25 minutes
Cooking duration: 12 minutes
Ingredients:
½ tsp bicarbonate of soda
85g butter
1 tbsp cocoa powder
85g dark chocolate, about 70% cocoa solids (we used Lindt as it keeps its shape when baked)
1 medium egg, beaten
25g golden granulated sugar
1 tsp instant coffee granules
85g light muscovado sugar
140g plain flour
½ tsp vanilla extract
Equipment:
baking sheet
sauce pan
oven
wire rack
Cooking instruction summary:
Line a couple of baking sheets withbaking parchment. Put the butter, cocoaand coffee in a medium saucepan thenheat gently until the butter has melted.Remove from the heat, stir in both thesugars, then leave to cool.Chop the chocolate into small pieces.Beat the egg and vanilla into the cooledbutter mix to make a smooth batter. Stirthe flour and bicarbarbonate of sodatogether. Tip it into the batter mixturewith two-thirds of the chocolate, thengently stir together to combine. Don’tovermix. Leave for 10-15 mins to firm upslightly, ready for shaping. Heat oven to180C/160C fan/gas 4.Using your hands, shape the mixtureinto 22 small balls. Lay them on the linedsheets, well apart so they have room tospread (you may have to bake in batches).Press the rest of the chocolate pieces ontop of each cookie. Can be frozen onsheets and then transferred to bagsat this stage for up to 1 month. Bake for12 mins. Leave on the sheets for a coupleof mins, then transfer to a cooling rack.
Step by step:
1. Line a couple of baking sheets withbaking parchment.
2. Put the butter, cocoaand coffee in a medium saucepan thenheat gently until the butter has melted.
3. Remove from the heat, stir in both thesugars, then leave to cool.Chop the chocolate into small pieces.Beat the egg and vanilla into the cooledbutter mix to make a smooth batter. Stirthe flour and bicarbarbonate of sodatogether. Tip it into the batter mixturewith two-thirds of the chocolate, thengently stir together to combine. Don’tovermix. Leave for 10-15 mins to firm upslightly, ready for shaping.
4. Heat oven to180C/160C fan/gas 4.Using your hands, shape the mixtureinto 22 small balls. Lay them on the linedsheets, well apart so they have room tospread (you may have to bake in batches).Press the rest of the chocolate pieces ontop of each cookie. Can be frozen onsheets and then transferred to bagsat this stage for up to 1 month.
5. Bake for12 mins. Leave on the sheets for a coupleof mins, then transfer to a cooling rack.
Nutrition Information:
