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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgSweet and delicious chocolate chip cookie cups, perfect with a scoop of ice cream or even an extra indulgent caramel drizzle
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Using electric beaters, mix the butter and sugars in a large bowl for 2 minutes until light and combined. Beat in the egg and vanilla paste, then add the flour, bicarbonate of soda and salt. Beat together for 2 minutes until completely combined. Finely chop 100g of the chocolate and stir through the dough. Cover and chill in the fridge for 1 hour.
Preheat the oven to 180 °C, gas mark 4. Lightly grease a 12-hole muffin tin and dust lightly with flour. Divide the chilled cookie dough into 12 equal portions. Take one portion and press it into a hole in the tin (1⁄3 of the mixture will be above the rim). Top with 2 squares of chocolate, then flatten out the dough above the rim and press over the top to seal at the edges. Repeat to make 12 cookie cups.
Bake the cookie cups for 15-18 minutes until golden on top. Remove from the oven and cool in the tin for 10 minutes, then use a knife to help ease them out onto a wire rack. Serve while they are still warm.
Use the leftover chocolate to make a delicious pud.
Typical values per item when made using specific products in recipe
Energy | 1,398.73kJ/ 334kcals |
---|---|
Fat | 16g |
Saturated Fat | 9.9g |
Carbohydrates | 42g |
Sugars | 27g |
Fibre | 1.2g |
Protein | 4.2g |
Salt | 0.5g |
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£1.23/100g