Baking Tips

Toddler Recipes


Crunchy Chocolate Chip Cookies 脆脆巧克力豆曲奇

It has been quite a while since I have tried making cookies! Do you like crunchy or chewy cookies?

Before Subway cookies became a hit, I remember most of us loving those crunchy, sweet chocolate chip cookies. If you love crunchy cookies with these melty chocolate bits, you would love these cookies!

若想阅读中文版本,请在网页的右边 "Google Translate" 点击选择 中文简体 (Chinese Simplified)或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的,所以如果有疑问都可以问哦!

I drop these cookies by the teaspoons, so they weren't too big. You could also use a cookie scoop or ice cream scoop for larger sized cookies.

If you don't want the cookies to spread too much, after dropping the cookie dough onto lined baking tray, you can pop the baking tray into the fridge for a couple of mins while you preheat the oven.

Yield: Makes about 70 bite sized cookies

Crunchy Chocolate Chip Cookies

prep time: 30 MINScook time: 20 MINStotal time: 50 mins


  • 200g plain flour + 1 tsp baking powder
  • 150g butter, softened slightly at room temp
  • 100g caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 50g chopped nuts + 50g chocolate chips


  1. Whisk together flour and baking powder to ensure baking powder is well distributed. Whisk butter with sugar till pale and fluffy using the mixer or whisk.
  2. Add in the egg and vanilla extract. Continue whisking till well combined. You may see some curdling of the dough after adding egg.
  3. Add in the flour mixture. Using a spatula, gently fold in till no trace of flour left.
  4. Add in the nuts and chocolate chips. Mix till well distributed.
  5. Place the cookie dough in the fridge to set for at least 30 min or even a few hours.
  6. Preheat oven to 170 deg C fan forced. Line a baking tray. Use 2 small teaspoons to scoop dough onto tray.
  7. Do leave some space in between the cookies. You can also place more some chocolate chips on the top of the dough if preferred. Bake at 170 deg C fan forced for 20 min till golden brown and edges darkened. Cookies will be soft freshly baked but harden as it cools. Cool completely before storing in air-tight container.

    Note: Original recipe uses 50g brown sugar + 50g caster sugar. Depending on your oven temperature, you might need to adjust slightly. I bake at 160C, fan forced instead.

    Recipe Adapted From: OLadyBakes

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