Friday, February 15, 2008

Extra Crunchy Chocolate Chips Cookies

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
How to do it:
  1. Preheat oven to 180C.
  2. Cream butter and sugar till pale and creamy.
  3. Add in eggs and vanilla essence and beat well.
  4. Fold in shifted flour.
  5. Fold in chocolate bits.
  6. Scoop spoonfuls of mixture on tray lined with baking paper or pipe on baking paper.
  7. Bake for 12 - 15 minutes, depending on size of cookie, until lightly golden.
  8. 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


  1. I have not been as active as u in facebook, cos lazy to explore those new utilities.

    Nice cookies you have here. Must be yummy.

    I hv tagged u , chk out here


  2. Thanks for sharing this. I have been looking high and low for crunchy crispy cookie recipes as my hb loves those!