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Chocolate Chip Cookies

   

Chocolate Chip Cookies

Check out: Chocolate Chip Muffins Recipe

I have been cooking too much Asian and Chinese food for the past few months. I almost forgot how I used to bake sweet treats such as blueberry muffins and chocolate lava cake, until I was recently reminded about the lack of bakes coming from the kitchen. It set me to remedy the situation right away, starting with these lovely chocolate chip cookies. I got the recipe from Women’s Weekly, one of my favourite cookbook series. It was a really easy recipe and I was successful at the first attempt. The original recipe called for 50g of coarsely chopped walnuts to be folded along with the chocolate chips, but I omitted that as we prefer our chocolate chip cookies without nuts.

Chocolate Chip Cookies

                                           

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25 Responses to “Chocolate Chip Cookies”

  1. happie — December 20, 2011 @ 9:13 am

    can i use all caster sugar instead of half caster sugar half brown sugar? can i substitute choco chips with maybe walnut or cashew nuts or almond etc?

    Reply

    • wiffy replied: — January 3rd, 2012 @ 8:36 pm

      Hi, yes you can

      Reply

  2. Sheryl Ibbz — December 28, 2011 @ 10:39 pm

    Can replace plain flour with self raising flour?

    Reply

    • wiffy replied: — January 3rd, 2012 @ 8:36 pm

      Hi, sorry I am not too sure about that. If you use self-raising flour, you may want to omit the baking soda.

      Reply

  3. Daphne — January 3, 2012 @ 1:45 pm

    hi are these crispy or soft types? been looking for a recipe for the crispy / crunchy types

    Reply

    • wiffy replied: — January 3rd, 2012 @ 8:35 pm

      Hi, these are semi-soft cookies, definitely not the crispy type.

      Reply

  4. Ling — May 27, 2012 @ 2:50 pm

    Thumbs up for this post! With your posting, I managed to bake the cookies!

    Reply

  5. Happygirl — January 30, 2013 @ 6:07 pm

    Hello , may i ask what is tsp ?
    teaspoon or tablespoon ? ;D
    I love this recipe btw , easy to follow ;)

    Reply

    • wiffy replied: — January 30th, 2013 @ 6:08 pm

      tsp=teaspoon, tbsp=tablespoon

      Reply

  6. Jen — August 14, 2013 @ 10:07 pm

    Hi, can I ask if it is necessary to refrigerate the dough?

    Reply

    • wiffy replied: — August 19th, 2013 @ 7:31 pm

      no need to do so.

      Reply

  7. Helen — September 1, 2013 @ 9:04 am

    Hi Noobcook,

    Is like to check w u if I can keep the cookie mixture inside the fridge and bring to my friend’s house to bake. My mini oven can only place 6 to 9 cookies. She has a bigger oven which can bake in one big batch. Is it advisable? Thanks for reading.

    Reply

    • wiffy replied: — September 2nd, 2013 @ 11:15 pm

      Yes you can refrigerate it, cover with lid or wrap it in cling :)

      Reply

  8. Eunice — November 2, 2013 @ 2:13 pm

    Hi, can I use icing sugar instead of caster sugar? Also, is it possible to mix it without an electric mixer? Thanks!

    Reply

    • wiffy replied: — November 13th, 2013 @ 11:16 am

      Yes you can substitute. But not sure about not using an electric mixer. Basically you need to mix it by hand until you see the consistency of the batter you see in the photo.

      Reply

  9. Nana — November 25, 2013 @ 8:27 pm

    Always use this recipe for cookie making.. But I cheat by melting the butter first for easy mixing by hand.. The outcome is awesome, taste great and my hubby love them!

    Reply