This is one cookie I have been baking for Christmas and Lunar New Year as gifts for my family and friends. I baked these again for my son's Lunar New Year's celebration in school.
However, I did some adjustments to the last recipe to make it less sweet but extra crunchy.
- 200g Butter, soften
- 200g Brown Sugar
- 2 Eggs, beaten
- 1 teaspoon Vanilla Essence
- 200g Chocolate Bits
- 30g Corn Flour
- 220g Top Flour or All Purpose Flour
- 3 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Preheat oven to 180C.
- Cream butter and sugar till pale and creamy.
- Add in eggs and vanilla essence and beat well.
- Fold in shifted flour.
- Fold in chocolate bits.
- Scoop spoonfuls of mixture on tray lined with baking paper or pipe on baking paper.
- Bake for 12 - 15 minutes, depending on size of cookie, until lightly golden.
- Cool completely on wire racks before storing in air-tight containers.
You can use Self-Raising Flour instead of All-Purpose Flour. Do not add Baking Powder and Salt if you are replacing the flour.
- Click HERE for printer-friendly version of an original recipe