Recipe: Soft, Vintage Chocolate Chip Cookies

We can never resist a good chocolate chip cookie. During the Labour Day holiday, we made these soft, vintage chocolate chip cookies - they were crisp around the edges and soft and chewy on the inside. So so good, especially with a glass of cold milk!

This recipe is definitely a keeper - easy to make, and kids can join in the fun. For rustic-looking cookies, simply place teaspoonfuls of batter onto the baking tin, but for a refined cookie, then roll gently with your hands to form a ball. For best tasting cookies, I find that they take a mere 10 minutes in my oven to bake. If you prefer them slightly crunchier, then bake for a further 2-3 minutes.

Kids requested a mix of dark, milk and white chocolate chips in the cookies - the amount of chocolate chips used in this recipe is definitely generous so you get a mouthful of them everytime you bite into a cookie! :D

 Baby D says "yum yum"

Soft, Vintage Chocolate Chip Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 20-25 minutes
Cooking time: 10 minutes
Makes 50

Ingredients
150g salted butter, softened
80g soft brown sugar
80g caster sugar
2 tsp vanilla extract
1 large egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g chocolate chips or chunks

1. Preheat the oven to 190°C (no fan). Line two baking trays with non-stick baking paper.

2. Using an electric mixer, cream the butter and two sugars until fluffy . Beat in the vanilla extract and egg until incorporated.

3. Sift the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

4. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. If you want more evenly-shaped cookies, just form into a rough ball using your hands.

Our cookies are ready for the oven :)

5. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

6. Store in airtight container once cooled completely. These cookies will keep for up to a week.

Note: I used a mix of dark, milk and white chocolate chips as per kids request. I find that the best texture is achieved when the cookies are baked for 10 minutes.

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*This recipe was featured on Asian Food Channel's FB page on 8 June 2014.