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Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 225g (1 cup) caster sugar 300g (2 cups) plain flour (sifted) 200g (1 cup) of butter melted 1tsp vanilla extract 1tsp of baking powder A pinch of salt 1. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only.

Secret Ingredient Chocolate Chip Cookies.

Let the cookie in a mug cool for a few minutes before eating. Scrape down the sides of the bowl and the beaters. Pick out any large pebbles of hard brown sugar that you see. Microwave on high heat for about 45 seconds, until puffed and dry on top. With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. CHELSEA SUGAR: Hi there, thanks for your feedback however, this recipe is different to Hilarys chocolate chip cookie recipe. Using chopped chocolate bars instead of chips. Stir in two-thirds of the chocolate chips, and sprinkle the remaining chips on the top. For clean edges, use a paper towel to wipe off any batter from the inside of the cup (up to the level of the batter) before baking. This easy, foolproof chocolate chip cookie recipe from Sherry Yard, the former executive pastry chef at Spago, has more than 3,000 five-star ratings. Stir until smooth, then add the flour and baking soda.

Mix to combine and then add the egg yolk. Place the butter in a mug and melt in the microwave for about 30 seconds. What You’ll Need To Make A Chocolate Chip Cookie in a Mug I use an 8-ounce mug for this recipe you can use a larger mug, although the cookie won’t be quite as cute, but I don’t recommend going any smaller or the dough won’t have to space to rise. What’s more, the recipe makes just a single serving, so I can make one for the kids or get my chocolate fix without making a whole batch of cookies (or having temptation in the house!). The “cookie” takes just a few minutes to prepare and 45 seconds to bake in the microwave, and the ingredients are always on hand in my kitchen. I know I share a lot of “cheffy” recipes on this site, but I love simple, kid-friendly recipes, like this warm and gooey chocolate chip cookie in a mug, too. Get your chocolate fix fast with this warm and gooey chocolate chip cookie in a mug. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.This post may contain affiliate links. Bake for 15-17 minutes, until browned around the edges. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches (7.5 cm) between the cookies. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. Chocolate Chip Cookies Recipe: 2 large (100 grams) eggs, at room temperature 1 1/2 teaspoons (6 grams) pure vanilla extract 2 1/4 cups (295 grams) all. Gradually add flour mixture until combined.

Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp/30 mL), shape them into a ball and place onto a parchment lined baking tray or a plate. In a large bowl cream butter, sugar and brown sugar until light.

Stir in the chocolate chips and pecans (if using). Add this to the butter mixture and stir until blended. Mix in sifted flour and choc chips using a wooden spoon until well combined.

In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Cream butter and sugar, then add egg and vanilla, and beat well.

Cream the butter with the brown sugar and granulated sugar together well by hand.