No Scale Cookies

Baking is a huge part of my life, but I never seem to have any scales around which always leaves room for a lot  of improvisation. The best way to improvise accurately, if that’s possible, is to use cups or mugs. Since I seem to be buying a cookie almost every day I decided it was time to try making some. So, mug in hand and ingredients bought I’ve found a recipe that makes the most gorgeous gooey but crunchy chocolate chip cookies.

To make these yummy goodies you’ll need:

  • A mug – any size but be sure to use the same one throughout. The larger the mug, the more cookies!
  • 2 mugs of flour + 2 tablespoons
  • 3/4 tablespoon of bicarbonate of soda
  • A pinch of salt
  • 3/4 cup of melted butter
  • 3 tablespoons of milk (you might want to add more)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg and 1 extra egg yolk
  • A teaspoon vanilla extract
  • 1 cup/1 packet of chocolate chips
Preheat your oven to 180 degrees Celsius and line a baking sheet with greaseproof paper ready for your lovely cookie dough. 
Start by combining your flour, bicarbonate of soda and salt in a bowl and set them to one side. It might look like there are a lot of dry ingredients but don’t worry!

Melt your butter, either in the microwave or on the hob, and then pour this into your baking bowl. Add the milk, brown sugar and the white sugar and cream them until they’re nicely combined and almost look like a flaky dough.

Crack your egg into the mixture and add the extra egg yolk and mix for a minute of so until there’s no trace of the eggs left.

Add your vanilla extract and chocolate chips and mix until the chips are throughout the dough.

Little by little start adding your dry ingredients into the mixture. ‘Cause it’s cookie dough it will look a little drier than you might be expecting but that’s normal. Keep adding the dry ingredients until they’re all combined in the cookie dough. If you do think it’s a bit dry or your dough needs a little help combining add a little bit of milk at a time until it’s perfect.

Use an ice cream scoop and a tablespoon to create little balls of cookie dough on your baking sheet – don’t worry they don’t have to be perfect – they’ll flatten when they cook! I had quite a large baking sheet and managed to get 9 cookies per batch. Make sure they’re far enough apart that they don’t merge into one another or you’ll just end up with a sheet of cookies! On second thought…. Maybe do that!

Depending on how large you’ve made your cookies they’ll need to cook for between 10-20 minutes. Check them after 10 minutes and if they are still wobbly in the middle, leave them in for another couple of minutes and check them again. Once they’ve changed colour and are crunchy on the outside they’re perfect! If you like your cookies crunchy the whole way through let them bake for a few minutes longer.

They’re really that simple! Who said you ever needed scales?!

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  • steve.r hudson

    They look lovely, wish I could taste them!

  • I'll need to make them next time I see you! X