Scoopable Chocolate Cookie Tin
75Min
24Servings
145Cal
HardLevel
Kid friendly
Ingredients
Ingredients
butter (softened)
225 g
granulated sugar
200 g
brown sugar
150 g
vanilla extract
10 ml
all-purpose flour
360 g
baking soda
5 g
salt
3 g
cocoa powder
50 g
chocolate chips
200 g
Instructions
1
Cream butter and sugars
Beat butter with both sugars until light and fluffy.
5 min
2
Add vanilla
Mix in the vanilla extract.
1 min
3
Mix dry ingredients
Whisk together flour, baking soda, salt and cocoa powder.
2 min
4
Combine wet and dry
Gradually add the dry mix into the creamed mixture and stir until just combined.
3 min
5
Fold in chocolate chips
Gently fold chocolate chips into the dough.
2 min
6
Shape and chill
Scoop dough into a tin or container, press gently, cover and chill for 1 hour.
60 mintimer 60 min
7
Scoop and serve
Scoop chilled cookie dough straight from the tin and enjoy.
2 min
Original recipe
Storage
Fridge: 5 days
Freezer: 30 days
Reheat: No reheating needed - serve cold or at room temperature
Store in an airtight container in the fridge. Dough can be frozen in scoops for up to 1 month.
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