Tuesday, December 8, 2015

Crunchy Chocolate Chips Cookies

Last year about this time, I made these same chocolate chip cookies to be given to my ex colleagues as X'mas gifts. I made them again this year, but done at the request of my hubby, who wanted to bring these to office for party. I made 4 batches of these cookies at one go and yield 5 big tubs of crunchy munchies.

Cooled and packed into dainty packs and off it went to hubby's office. According to him, the cookie packs were gone in a jiffy and had good reviews. Indeed no fail crunchy chocolate chip cookies.

Racking your brain on what to bake as giveaways this X'mas? Now you know what to do ya? ;)

Crunchy Chocolate Chips Cookies

125gm unsalted butter
100gm fine sugar (I used a total of 130g of brown sugar)
50gm Splenda Brown Sugar Blend (I did not use this)
1 egg
1 tsp vanilla essence
190gm plain flour (I used 220g plain flour as the dough was a little sticky for me to handle)
30gm cornflour
1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
180gm Semi-Sweet Chocolate Chips (I used 250g chocolate chips cuz my colleagues love more of them!)

1. Preheat oven to 180 deg cel. Line baking trays with baking sheets.
2. In a large bowl, cream butter and sugar till fluffy and pale. Add egg, vanilla & salt, beat on low speed until blended.
3. Sift in flour, baking powder and baking soda and stir with a wooden spoon until just blended. Add the chocolate chips and mix well.

4. Shape the dough into small balls 11gm each and place on the baking sheets, spacing them about 2 inches apart.

5. Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. (For my Rowenta Oven, I baked my cookies at 180deg for 12min, switch trays halfway through the baking)

6. Store in airtight containers when cooled.


  1. I wish i knew how to convert the measurements to cups. These look so good

  2. Hi, do u use white sugar for in this recipe?


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