Recipe courtesy of Ree Drummond
Saucepan Chocolate Cookies
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 124 mg
This recipe is a gamechanger with an original and novel one-pan method for making the cookie mix. No bowls, no mixers, just a pan.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 124 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Melt the butter in a medium saucepan over medium heat until lightly bubbling. Remove from the heat. Whisk in the brown sugar and powdered sugar until combined with the butter. Whisk in the vanilla and egg. Add 2/3 cup of the chocolate chips and fold with a spatula until almost completely melted. Stir in the flour, baking soda and salt until completely combined.
- Using a tablespoon scoop, place mounded balls onto the parchment-lined baking sheet. Push in the remaining 1/3 cup chocolate chips. Bake until the edges are crisp and the centers are still slightly gooey, 10 to 12 minutes. Allow them to cool slightly before enjoying.
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