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Chocolate Chip Cookies

Chocolate Chip Cookies

If you ever want to overwhelm yourself with infinite ideas and suggestions try asking how to be a good parent or search for the best recipe of chocolate chip cookies. No kidding! May be I never had the time or energy to see online parenting tools but I have tried to look for the best cookies …. most exhausting hours I have ever spent online and it was that life changing experience when I realized that there is no best/perfect/the only cookie recipe you’ll ever need kind of short cut. Pretty much like Kung Fu Panda 1 when Po’s father tells him that there is no secret ingredient to his noodle soup.

Thin and crunchy, crunchy sides and chewy center, thick and chewy and so on …. You can create a variety of texture with different proportions of ingredients, temperature of the dough, oven settings and duration of baking. Brown Butter Chocolate Chip Cookies are crunchy on the sides with chewy center and Cookie Cake is a whole new level of thick cookie. It is totally up to you which type of cookie you like and which you want to experiment with. Just keep options open and never hesitate to push the boundary… you can surprise yourself anytime.

See this cute little chubby cookie? This one is slightly thicker yet softer which I really like, you know why? Because you get more chocolate chips even inside too.

Many recipes would call for chilling the dough before baking and this recipe is one of those. This will make shaping the cookie easier and since butter is chilled the cookie will retain its shape and will not thin out much. This recipe is from Sally’s Baking Addiction and she uses corn flour (a little) which gives a hint of crunch so the cookie wont crumble with every bite.


Chocolate Chip Cookies

Soft and chewy chocolate chip cookies to be enjoyed any time of the day.

Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 11 minutes
Total Time 1 hour 31 minutes
Servings 24 cookies


  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1 large egg
  • 2 tsp vanilla extract/ essence
  • 2 cups flour
  • 2 tsp corn flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups semi sweet chocolate chips


  1. In a large mixing bowl, beat together softened butter with brown sugar till light and fluffy.

  2. Add in white sugar and beat for another minute.

  3. Add in egg and vanilla and beat to incorporate well.

  4. In another bowl sift together flour, corn flour, baking soda and salt.

  5. Add flour mix to butter mixture and fold with a wooden spoon or silicon spatula. Do not over mix.

  6. Add chocolate chips and stir to distribute well.

  7. Cover the bowl with cling wrap or aluminium foil and refrigerate for at least an hour. Do not skip this step of refrigeration.

  8. Before taking out the dough from the refrigerator, preheat the oven at 180 C/ 350 F. Line baking trays with parchment paper.

  9. Take the dough of the refrigerator and make small ball using about 1 1/2 tbsp of dough for each cookie, roll into a ball and flatten slightly to form a disc like shape and place each cookie on the tray, leaving about 2 inch space between each as they will expand during baking.

  10. Bake for about 10-11 minutes, making sure not to over bake. Remove from the oven when baked and let cool on the tray for about 5 minutes and then transfer to wire rack to cool completely.

  11. Store in airtight container for up to 5 days. Make sure the cookies are completely cool before storing in a jar. 

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