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Chocolate Chip Cookies

   
Chocolate Chip Cookies

Chocolate Chip Cookies (before baked).

Chocolate Chip Cookies Recipe

Easy, fail-proof recipe for chocolate chip cookies. I took the recipe from Women's Weekly and I was successful on the first attempt. In addition to the ingredients listed below, you also need the following tools: electric whisk or mixer, baking paper, baking tray and wire rack.

Serves: 24 cookies

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients

  • 125 grams butter softened
  • 1/2 tsp pure vanilla extract
  • 75 grams caster or super fine sugar
  • 75 grams brown sugar
  • 1 egg
  • 150 grams plain flour sifted
  • 1/2 tsp baking soda sifted
  • 150 grams chocolate chips

Directions

  1. Beat butter, vanilla extract, sugars and egg in a bowl with an electric mixer until smooth; do not overbeat.
  2. Stir in sifted flour and baking soda. Fold in chocolate chips.
  3. Line tray with baking paper. Spoon one tablespoon of cookie mixture onto tray 5cm apart.
  4. Bake in preheated oven of 180°C (356°F) for about 15 minutes. Cool cookies on wire rack. Store extras in air-tight container.

Adapted from Women's Weekly - Cakes, Biscuits & Slices (slightly modified)


                                           

Leave a Comment





30 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