Bakery-style chocolate chip cookies that are chewy in the middle and crispy at the edges. Perfect for Christmas hampers or a Lebaran cookie jar that stands out from the rest!
🧂 Ingredients
🍽️ Servings: 30
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180g medium-protein all-purpose flour
- 120g butter, room temperature
- 80g palm sugar/brown sugar
- 50g granulated sugar
- 1 whole egg
- 1 egg yolk
- 150g dark chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- Sea salt flakes, for sprinkling
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👩🍳 Instructions
- 1 Beat the butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes
- 2 Add the whole egg and egg yolk one at a time, then add the vanilla
- 3 Sift together the flour, baking soda, and salt
- 4 Add to the butter mixture and stir with a spatula until just combined
- 5 Fold in the chocolate chips
- 6 Chill the dough in the fridge for at least 1 hour (ideally 24 hours)
- 7 Scoop about 2 tbsp of dough, roll into balls, and arrange on a baking sheet with space between them
- 8 Sprinkle a little sea salt flakes on top
- 9 Bake at 350°F (180°C) for 10-12 minutes, until the edges are golden brown but the center is still soft
- 10 Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack
💡 Tips
• Chilling the dough in the fridge lets the flavor develop more and gives a chewier texture
• Take the cookies out of the oven while the center is still a bit jiggly — they'll set as they cool
• Brown sugar is the key to that chewy texture
📊 Nutrition Facts / serving
120
Calories (kcal)
2g
Protein
7g
Fat
14g
Carbs
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