New Recipes

Chocolate Chip Cookies

Chocolate Chip Cookies
Chocolate Chip Cookies pictures (3 of 3)

Remember I have a talented contributor who is a baking goddess?  She is back with another popular cookie recipe (previously, she shared the recipe of cornflakes cookies)—the all-time favorite chocolate chip cookies.

I have to admit that I am not the biggest fan of chocolate (I know!) but I love chocolate chip cookie because it has the the benefit of not being super chocolate-y, with buttery and crunchy texture of cookies. Chocolate chip cookies are oh-so-good when they are fresh out of the oven, with the tiny bits of chocolate chips melt in my mouth while the buttery aroma fills the house. Yummy.

This is a super easy chocolate chip cookies recipe that yields very satisfactory results. Say goodbye to the packaged goods, and hello to fresh chocolate chip cookies from your own oven. To convert the measurement, please go here. Here is another great chocolate chip cookies and chocolate chip cookies recipe.

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63 COMMENTS... read them below or add one

  1. Kate

    My kids love chocolate chip cookies, I think most kids (and adults) like them. I am going to try your recipe, seems easy enough.

  2. DailyChef

    These cookies look delicious, and a little different from the typical recipe in the US! I’ll try these for sure :)

  3. Andrea

    OK, I know it doesn’t take much brain bytes, but it would be nice if the measurement was in US versions of cups and stick (butter). :-)

  4. Yum. So far I’ve been a complete noob when it comes to baking cookies – everything else I can get right. Might just be my next recipe to experiment with. My problem is the bottom of my cookies seem to always burn quite fast.

  5. Dangerously addictive, these ones. :)
    I love the whiff of freshly baked choc cookies, growing up to the pleasant scent of Famous Amos in the malls.

  6. Wow…these are THE MOST delicious cookies I’ve had in a very long time. Had them with a cup of coffee after dinner and was in paradise! I switch out about 1/4 cup of flour for whole wheat flour, and they were still great :D thank you!

  7. Hi! Just saw this recipe this morning before I head off to the grocery the get the ingredients and tried to make it right away when I get back home.

    Just 4 words: quick, easy, crunchy, yummy!

    There’s a ‘but’ though — I cut down the sugar a bit. :) This is a great recipe. My family enjoyed munching them and told me to make these cookies regularly.

  8. Jane

    When it comes to baking cookies I am completely useless. I have made a bit of a mess of this a number of times. However, I’m going to try this gets my Sons birthday this weekend and we are having a little party I’m sure this will be a great addition. Fingers crossed I get this right.

  9. Jenny

    I just made some cookies after reading the recipe. The cookies were crunchy and nice. But I reduced a little sugar which made the cookies a little bland. I’ll probably add in cocoa powder as recommended the next time to make it look more chocolatey. Thanks for the recipe. This definitely is much better than the lousy recipe I tried off other sites!

  10. Pauline Cheong

    all-time and everyone favourite the way, what’s the diffrence between fine sugar with icing sugar? can i omit using brown sugar?

  11. caiyun

    This recipe and everyone’s responds made me want to start making it now!
    I am new with baking, full of passion and interest. However I am unsure of whether to use the high heating coil of the oven or the low heating coil of the oven or both? I need some advices. :)

  12. Love to Bake

    Rasa Malaysia is one of my favourite baking sites. The layout is clean, pictures gorgeous and professionally done. Nice job!

  13. Susan Fiskin

    I love chocolate chip cookies, but we don’t use grams in America, so I used this free converter from grams, to cups and tablespoons —

    2 sticks plus 2 tbsp butter (or 18 tbsp of butter)
    10 tbsp fine sugar (granulated white sugar)
    8 tbsp brown sugar
    2 eggs, lightly beaten
    3 cups plus 3 1/2 tbsp all-purpose flour
    8 1/2 tbsp corn flour or corn starch
    1/4 tsp baking soda
    2 tbsp cocoa powder – optional
    1/2 cup almond nibs (chopped almonds)
    1 1/3 cups chocolate chips

    Very tasty,

    Thank you Rasa

    • Opakapaka

      Susan: Thank you for converting the measurements. Bless you for doing the work. Now I can make the cookies as soon as the butter softens to room temperature. Aloha and Mele Kalikimaka!

  14. Little baker

    I am a middle school girl and trying to bake some for my family. But it turned out like bread, not crispy-cookies.. How can i fix that?( Sigh…)

  15. tarapea

    I just tried this recipe today and LOVED IT! Even though I used the entire bag of chocolate chips, it’s not too chocolately and too sweet which is great. I used macadamia nuts instead of almond nibs and it turned out wonderful. Thank you!

  16. JS

    I baked these today and the cookies turned out into a lumpy gooey mess in the oven instead of hardening. I followed the recipe to a T. I wonder what went wrong. Could it be the size of cookies are too big???

    • Siew Loon

      I am not too sure. I believe it could be your measurement. Maybe you can try again. I use this recipe all the time and it is juzt lovely.

  17. Adelaide

    I’ve tried this recipe. I didn’t add-in brown sugar as it tend to make my cookies chewy. I add 50gm cornflakes (grind) for some crunchiness. It turns out really well.. Some of my friends even thought I bought it from Famous Amos..

  18. Alice Ng

    Hi Bee, I just tried this recipe today. My husband said it taste like Famous Amos cookies.Going to bake again next week for Teacher’s Day. Thanks for the recipe.

  19. Jo

    I just tried out this recipe. And the cookies taste yummy. Just one question, it’s crunchy on the outside but a little soft inside, what can I do to make the whole cookie crunchy? Is it due to insufficient beating and blending?

  20. Sandy

    Hi Bee,

    I’m about to make these cookies. I’m confused though – if I convert the baking temperature, 200 degrees C is 392 Fahrenheit, but you mentioned 375 F. Does the lower temperature yield crunchier cookies? I hope to get crunchy cookies throughout and not the “chewy in the middle” type. Thanks.

  21. Joan

    The cookies I made doesn’t look ‘rocky’ like yours.
    It actually expand in size when baked and the shape kind of flat looking.
    What could have gone wrong?

  22. LiLee

    It is one of the best tasting CCC that I have tried!
    It was crunchy when still warm but looses its crunchiness shortly after it was completely cooled :((
    I wonder what can I do to make the cookies stay super crunchy?
    Thinking aloud: would increasing the conflour help?
    I may try try an earlier suggestion to add crushed conflakes – I think it will give it the crunchiness that I’m looking for.
    Thanks for the recipe!

    • Mary

      Hi, can this dough be kept in the fridge to be baked later (24-48 hrs)as I understand from other recipes that the cookies will taste even better?

  23. Hi Bee, I’ve tried this chocolate chip cookies on my daughter’s wedding day packed in a jar as doorgifts to all our guest. And you know what “all my guest loves it” it’s delicious and crispy. Thanks for sharing this recipe..

  24. Melinda

    Hi. Thanks for this recipe. Just a quick question. Would the butter be salted or unsalted and the Cocoa powder, is it sweetened or unsweetened?

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