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.
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!
- 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
- Sift flour and baking soda and keep aside.
- Melt butter in a pot (do not boil)- big enough to mix in all the other ingredients.
- Mix in sugars and salt. Set aside to cool down.
- Once cooled, add vanilla extract and eggs one by one while mixing.
- Add in the flour and baking soda mixture and mix to slightly combine.
- Lastly, add the chocolate chips.
- Scoop ¼ cup of dough and roll it into a ball. Repeat till dough is finished.
- Place dough on a plate and cover it with cling wrap.
- Chill the dough for 30 minutes.
- Preheat the oven to 165°C and prepare baking trays with parchment paper.
- 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.
- Bake for 16 – 18 minutes.
- 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! 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.
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 🙂