
Home baker Junezsa is a mother of 2 lovely daughters and they love it when she bakes this cookie! The aroma will fill the house and they will run to the kitchen to help out. The dough is easy to handle and it doesn't stick on hands. Hence, allowing the little ones to roll them into small balls or molding it to their favourite shape is a great way to bond.
Servings | Prep Time |
60 cookies | 2 hours 15 minutes |
Cook Time |
15 minutes |
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Home baker Junezsa is a mother of 2 lovely daughters and they love it when she bakes this cookie! The aroma will fill the house and they will run to the kitchen to help out. The dough is easy to handle and it doesn't stick on hands. Hence, allowing the little ones to roll them into small balls or molding it to their favourite shape is a great way to bond.
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Ingredients
- 200 g chocolate chips
- 170 g unsalted butter softened to room temperature
- 150 g dark brown sugar
- 50 g castor sugar
- 1 egg
- 2 tsp vanilla extract
- 250 g plain flour
- 2 tsp corn flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
Step 1: Prepare the flour mixture
- In a mixing bowl, sieve in plain flour, corn flour, baking soda and salt to remove any lumps. Set aside.
Step 3: Baking
- Remove cookie dough from chiller. Let it sit in room temperature for 5-10mins before working it.
- Preheat oven to 170°C for 20 minutes. Line your baking sheet with baking paper.
- The cookie dough is easy to handle and not sticky, roll them or use a small ice cream scoop to make them into small individual balls and place it on the baking sheets. Note: As the dough bakes, it will spread and increase its diameter by approximately 2 times. Hence, do adjust the size of the dough ball accordingly to achieve the desired size of your cookie.
- Bake for 10-14 minutes or till golden brown. The cookies are extremely soft after removing from the oven. Let them sit for 8 minutes in room temperature on the cooling rack before touching it.