chocolate chunk drop cookies – a delicious recipe with butter, turbinado sugar, egg, vanilla, white flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 375 degrees.
2
melt butter in saucepan.
3
add sucanat to melted butter and melt together slowly over low heat, stirring frequently combine and sift in large mixing bowl: flour, salt, baking soda.
4
beat egg in small dish and mix in vanilla extract.
5
remove saucepan from heat and let cool somewhat.
6
add butter-sugar mix and egg-vanilla mix into large bowl with dry ingredients; beat together fold in walnuts and chocolate chunks.
7
drop cookie dough from a spoon onto greased cookie sheets (you will need 2) bake about 10 minutes.
8
Note: you can make this into a killer chocolate chip oatmeal cookie by reducing the flour to 1 cup and adding 1/2 cup oats.
9
this is how i make them now.
10
delish!!
11
!
865
kcal
Calories
45
g
Fat
107
g
Carbs
11
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 9 ingredients. The key ingredients include: ½ cup butter ((or 1/3 cup ghee)), 1 cup sucanat, jaggery or 1 cup turbinado sugar, 1 egg, ½ teaspoon vanilla, and more.
Yes, chocolate chunk drop cookies 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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