Chocolate Chip Cookie Calculator | BakingCookingRecipes

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BatchesEnter any unsigned decimal batch count.

Replace white/caster sugar with Whole Earth Stevia Sugar Replacement 600g.Replace brown sugar with Lakanto Monkfruit Sweetener Brown 450g.Replace plain flour with Vetta Smart Protein Plain Flour 1kg.

Cookies—20 cookies per batch.

Estimated dough991gDough estimate only; cookie count is fixed at 20 per batch.

Calories / batch—Vanilla excluded: Woolworths nutrition is unavailable.

Calories / cookie—Calories per batch ÷ 20 cookies.

Macros / batch—Protein / carbs / fat. Vanilla excluded: Woolworths nutrition is unavailable.

Macros / cookie—Per cookie, using 20 cookies per batch.

Used ingredient cost—Proportional cost for the selected batch count.

Basket estimate—Rounds up to whole Woolworths packs.

Ingredient	Source amount	Scaled amount	Woolworths item	Used cost	Packs / basket cost

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled for 5 minutes
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
200g semi-sweet chocolate chips or chocolate chunks

Instructions

In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Cover the dough tightly and refrigerate for 12–24 hours.
Preheat oven to 150°C fan-forced. Line large baking sheets with parchment paper or silicone baking mats. Leave the chilled dough out at room temperature for 2–4 hours before preparing.
Roll the dough into 50g balls, then shape each ball taller rather than wide, almost like a cylinder. Arrange cookies 3 inches apart.
Bake at 150°C fan-forced for 16 minutes; this worked well in the latest test. If using two trays, swap their oven positions halfway through baking.
After removing the cookies from the oven, slide each sheet of baking paper off the hot trays and onto the kitchen counter. Lightly cover the cookies with kitchen towels and let them cool/rest for 20 minutes before eating or storing; optional: press extra chocolate chips into the tops while warm.
Store tightly covered at room temperature for up to 1 week. Fridge storage is also fine.

Todo list

Try Vetta Smart Protein Plain Flour 1kg instead of regular plain flour.Retest 150°C fan-forced for 16 minutes with the baking paper moved to the kitchen counter and cookies lightly covered with kitchen towels for a 20-minute cool/rest.