Soft Chocolate Chip Cookies




10 min


18 min

Cookies have always been a favourite of mine and have been baking homemade cookies since 14 years old. At that time, I used to just bake them free style. No measurements and ingredients got mixed in not at it’s proper order. There was even once a few years ago, where I baked a batch of cookies just before a flight back to college where I totally forgot to add sugar until the chocolate chips were mixed in. To my surprise, it created a wonderful crunch and flavour to it that my roommate at that time gobbled up the whole jar of cookies before I could even get all my bags back into the room. Sadly, till today I have not been able to recreate those cookies. I guess, my free spirited baking has been overthrown by preciseness in baking recipes.

Soft Chocolate Chip Cookies

The product of this recipe has made me not want to eat anymore manufactured cookies again! I just love everything about it and the aroma it releases…is heavenly. A special ingredient I add is a butter-vanilla flavouring vial from Dr. Oetker which I can get in my local grocery store. Of course, if you do not have this with you, it can be substituted with 2 teaspoons of vanilla extract. I also make my own brown sugar at home since it’s not easily available in here. Best part about this recipe is that you can just use a wooden spoon to mix the ingredients. 

The chocolate chips are square morsels!

I'm guessing 'Only in Switzerland', chocolate chips are square!

I’m guessing ‘Only in Switzerland’, chocolate chips are square!



  • 2 cups All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¾ cup Butter, unsalted
  • ½ cup Packed Light Brown Sugar
  • ½ cup Sugar
  • 1 nos Egg
  • 1 nos Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 1 cup Chocolate Chips


  1. Sift flour and baking soda and keep aside.
  2. Melt butter in a pot (do not boil)- big enough to mix in all the other ingredients.
  3. Mix in sugars and salt. Set aside to cool down.
  4. Once cooled, add vanilla extract and eggs one by one while mixing.
  5. Add in the flour and baking soda mixture and mix to slightly combine.
  6. Lastly, add the chocolate chips.
  7. Scoop ¼ cup of dough and roll it into a ball. Repeat till dough is finished.
  8. Place dough on a plate and cover it with cling wrap.
  9. Chill the dough for 30 minutes.
  10. Preheat the oven to 165°C and prepare baking trays with parchment paper.
  11. Place dough balls onto prepared baking trays. Do not place the dough too close to each other, ideally it should be about 3 inches apart.
  12. Bake for 16 – 18 minutes.
  13. Allow cookies to cool for 10 minutes on trays before transferring to cooling racks.


  • If you wish to have crunchy cookies instead of soft, simply bake it 5 minutes longer and use regular white sugar instead of brown sugar.
  • Cups to Grams conversions

Guten Appetit ! 

Cherry's Signature

Soft Chocolate Chip Cookies

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  1. Andre 9 years ago

    Cherry! I’m so glad that I had found your site. All your recipes is calling for me to do them. Few of them are actually ones that my late Opah used to made.

    Guess what. I had just baked these soft cookies to perfection and it had vanished within 5 minutes! Lots of compliments and smiles for you.

    • Hello Andre,

      Thank you so much for your comment. I am very glad that you tried it out and it was successful.

      Do try the rest out, especially the traditional Malaysian ones. Keep the tradition going 🙂

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