Scrambled Cookies
This blueberry cream cake is soft, rich, and bursting with fresh flavor. It’s a coastal classic with a creamy twist that’s perfect for dessert or tea time.
Equipment
- Mixing bowl
- whisk or spoon
- Baking sheet
- oven
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1 pinch sea salt for topping (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet.
- In a bowl, whisk melted butter and brown sugar.
- Add egg and vanilla extract to the bowl.
- Stir in flour and baking soda until just combined.
- Gently fold in chocolate chips.
- Drop scrambled-style dollops onto baking sheet.
- Bake for 10–12 minutes or until golden.
- Cool slightly before enjoying.
Notes
Top with a pinch of sea salt before baking for a sweet-and-salty finish. For variation, try white chocolate or chopped nuts instead of chocolate chips.
Nutrition
Calories: 210kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 75mgPotassium: 40mgFiber: 0.5gSugar: 14gVitamin A: 300IUCalcium: 20mgIron: 0.8mg
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