2 Chocolate Cookies From Laura Todd – a delicious recipe with cane sugar, butter, egg, flour, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 140 Celsius.
2
In a bowl, mix the butter and sugar with a whisk.
3
Add the egg and continue mixing.
4
In another bowl pour the flour, salt, vanilla, baking powder, and chocolate chips. Add 1/3 to butter mixture, repeat 2 more times. Either use an electric mixture, or a wooden spoon, to obtain a homogeneous dough.
5
Using an ice cream scoop or a teaspoon, make a few dough balls.
6
Arrange cookies slightly apart from each other, on a baking sheet lined with parchment paper.
7
Flatten slightly with the back of a spoon and bake for 15-20 minutes.
8
Cookies harden when cooled, so it is best not to overcook them. Remove from oven while the center of the cookies is still slightly soft.
9
Cool on a rack.
10
Store in an airtight container.
738
kcal
Calories
36
g
Fat
96
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 11/16 cup cane sugar, 7 tablespoons softened butter, 1/2 egg beat it into an omelet in a small bowl, and use half, 1 1/2 cups flour, and more.
Yes, 2 Chocolate Cookies From Laura Todd falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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