Friday, 13 March 2009

Drop Cookies

It's becoming apparent that my elder son is displaying some signs that he is undergoing a growth spurt lately. I feel that he has grown so much taller and the most obvious tell-tale signs are, he has increased his meal portions, and during the late afternoons, he will start looking around in the kitchen for food.

I bake cookies only occasionally as I find them far too fattening. Since my boy has been asking for Chipsmore, Tim Tam and Oreos more frequently than usual, I've decided that it's time that I start making homemade cookies as a routine. At least I know what goes into the cookies I made, than to have him snack on commercial biscuits which are usually very high in fat and sugar content.

So, here's the first batch of cookies I tried...they are none other than the familiar Chocolate Chip Cookies, originally called Toll House cookies. These must be one of the simplest form of cookies, as what all baking books will tell you, they are also know as Drop cookies. They are so called as the cookie dough is so soft that it drops off the spoon and onto the baking sheet. Drop cookies are mainly made by the Creaming method...where you beat butter and sugar till the mixture turn pale and fluffy. Eggs are then added in followed by flour and any other flavourings such as chocolate chips, nuts or raisins. It's pretty simple and straight forward. However, there are still a couple of things to look out for...besides bringing the butter to room temperature (take it out from the fridge and leave it at the counter for about 30mins); the eggs have to be at room temperature too. The butter mixture tends to curdle when eggs are added, especially if they are not brought to room temperature. To prevent curdling, it is always a good practice to add the eggs a little at a time (I do it a teaspoon at a time, I have a little helper who is always eager to give a helping hand whenever he sees me busy with butter, flour and eggs), and beat well with each addition. If the mixture does curdles, just add in 1 tablespoon of the flour before adding more eggs. To make sure the cookies do not spread too much, you can always chill the dough in the fridge before baking. I didn't have problem with these cookies though.

Another good thing about making these drop cookies is that you don't even need an electric mixer. A wooden spoon can complete the task, although it does require some arm power when you first beat the butter and sugar together. Let the machine do the job if you don't want to develop huge biceps ;)


As usual I seek my kid's opinion on what kind of cookies he would prefer, and without thinking, he requested for chocolate chips cookies, and he likes them to be crunchy, no chewy cookies for him. I went through 3 cookie bibles and almost gave up before I saw this basic chocolate chip cookies from this book The Cookie and Biscuit Bible. It is so basic that the recipe is found under the introductory pages instead of the rest of the chapters, I'm so glad that I didn't let it slipped away.

These cookies taste fabulous. They are the best chocolate chip cookies I have made. I'll have to attribute the rich flavour to the 3 main ingredients I have used: SCS pure creamery butter (those that come in a silver wrapper) which has got a very nice buttery flavour and reasonably priced; semi-sweet Ghirardelli chocolate chips which are really rich and creamy; and that one teaspoon of Madagascar Bourbon pure vanilla extract from Nielsen-Massey works wonder. It's amazing how good quality ingredients can make such a great difference to an otherwise ordinary batch of cookies. These cookies have also the right crunch, unlike store bough cookies which I find way too crunchy and dry.


Having raved about how good these cookies are, I still find it difficult to convince myself that homemade cookies can be in any way a much healthier choice. Till I can find a recipe that has been proven to yield both delicious and yet healthy cookies, it remains as a challenge, and requires some careful balancing act (I can't help for the pun!) to choose the right snacks for my growing up kid.



Chocolate Chip Cookies

Ingredients
(makes about 24 cookies)

115g butter, softened
115g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
175g plain flour
175g plain or semisweet chocolate chips



Method
  1. Preheat oven to 180degC. Line baking trays with parchment paper.
  2. With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
  3. Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.
  4. Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips.
  5. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
  6. Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.
Variations:
* Chocolate - substitute 1 tablespoon unsweetened cocoa powder for the same amount of flour.

* Replace chocolate chips with equal quantity of whole or coarsely chopped nuts such as macadamia nuts or hazelnuts; or use combination of both chocolate chips and nuts - 75g of each.

Recipe source: The Cookie and Biscuit Bible

97 comments:

  1. Love your choc chip cookies! Looks great! I realize I have baked the cookies using the same recipe before, but without the vanilla extract. Shall try it again with the vanilla extract. ;D

    ReplyDelete
  2. Hi HHB,
    I'm very enjoying reading your blog, always! Because it's so details according to your experience. Your cookies recipe come just at the right time for me as I'm looking for it to make 400 pieces for a charity concert. Thanks for sharing and will try this on next monday. Cheers!

    ReplyDelete
  3. Hi, HHB,lovely cookies, reminds me of the Famous Amos cookies.Do we use salted or unsalted butter here?
    Sem

    ReplyDelete
  4. We love choc chip cookies! Another great recipe to try! Thanks so much for sharing!

    ReplyDelete
  5. Hi HHB
    it's always fun read your stories...I understand your concern for your growing kids quite well: health is all about my cooking. My husband (he's the one that get all my attention right now) sometimes complains about that :"I've to eat something anyway!!" but I think it's right to prepare for him healthy but delicious stuff. And I think you're doing the same for your kids and this is great!. Right now they could eat everything without any sort of problem (they don't gain weight, like us) but the most important thing it's to introduce them to the vast majority of food possible and to learn the balance of a correct diet. I think you're right and they'll grow up healthy and strong. I remember my mum told me to avoid soda (too much sugar) and fries (too much uncertain fat) every now and then...and after 30 years I take her very seriously.... ah the mums!!thank you all!! :)
    keep it up
    Martina

    ReplyDelete
  6. Hi HHB, your cookies look yummy... btw, where can we get Ghirardelli chocolate chips.. (fr another SAHM)

    ReplyDelete
  7. I wish I were having a growth spurt so I could justify myself eating more homemade cookies. Alas, I'm stuck at 5'3", but I love cookies anyway. Yours look absolutely delicious!

    ReplyDelete
  8. your cookies is very nice, pieces by pieces.

    i failed baking cookies cos mine spread together and became a piece as big as the baking tray...grr

    ReplyDelete
  9. Hi, this recipe doesn't use baking powder? o.o

    ReplyDelete
  10. SSB, really?! you have the same book too? Do try it with the vanilla extract, you will see the difference :)

    Hi Grace, thanks for your encouragements! I always think I am being too long-winded...what to do, I am really becoming an AUNTIE!!!

    Your charity bake sounds so exciting...let me know if u need any help. I can help bake some.

    Hi Sem, the recipe doesnt specify whether it is salted or unsalted butter, so I used salted butter. I save my unsalted butter for bread ;)

    Hi CY, I am quite certain you will gonna like this recipe ;p

    dear Martina, It is always nice to read your comments. Although we are distance a part, not forgetting the differences in our cultures, somehow we seems to be able to relate well with each other :)
    My elder boy loves to make this comment "All healthy food are not tasty, and all delicious food are not healthy." I tend to agree with him, but I won't give up trying to give him delicious and healthy meals!

    Hi Another SAHM, I got the Ghirardelli chocolate chips during our holidays in the States. It is much cheaper. You can get them at some cold storage outlets...I have seen them at the branch at Vivo City and Great World City.

    Hi Elyse, I'm only 3 inches taller than u, and I am guilty of stuffing a cookie in my mouth whenever I am near the cookie jar...which happens to be the most 'frequenty-visited-site' at my home!

    Hi Jackie, your butter may have already started to melt when you used it. Next time, you can put the cookie doughs (after you drop them onto the baking tray) in the fridge for about 30mins before baking, I think it will help to prevent it from spreading too much, and leave enough SPACE between each cookie dough. Hope this help, and don't give up!

    Hi Anonymous, yes, it doesn't require any baking powder.

    ReplyDelete
  11. your chocolate chip cookies look so tempting! after looking through all yr posts, i do feel inspired do bake. am thinking of baking a birthday cake for my young son who loves strawberries. but i'm new to this and not sure if i should embark on such an ambitious task. wat would you recommend a newbie like me to start with first?

    Dee

    ReplyDelete
  12. Wow, I'll have to try this recipe. It's different from the choco. chip cookies in the US which tend to call for A LOT of sugar. (3/4 or 1 cup white plus 3/4 or 1 cup brown!) I could never get them to stay puffy either; they'd always flatten after cooling and turn a sticky texture.

    ReplyDelete
  13. I just love your drop cookies...I will try to make one too for my growing kids!!.......Thanks for your sharing!!

    ReplyDelete
  14. Hi Dee, you may want to start off by baking simple bakes such as cookies and muffins, or simple pound cakes. If your boy's birthday is around the corner, maybe you can try making a no-bake strawberry cheesecake or a strawberry marshmallow cake (http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html), which I have done a similar version using peaches. and Welcome to the world of Baking, but I do have to warn you that Baking is ADDICTIVE!

    Hi FL Mom, I used to bake chocolate chip cookies that got flattened and turned a little soft in the middle!

    Hi cutiebun, I hope your kids will like these cookies :)

    ReplyDelete
  15. I feel like making it right after reading your post. haha.

    Great cookies, great post. I enjoy reading and 'eating' the cookies.

    Btw, I llke to chill my cookie dough before shaping, coz I like my cookie to be round and a bit thicker (just like Famous Amos cookies), chilled dough won't spread so fast in the oven. )

    ReplyDelete
  16. Hi HHB,

    May I know where can I buy Madagascar Bourbon pure vanilla extract?

    I have been looking for a good vanilla exact rather than the usual one sold in supermarket or Phonn Huat.

    ReplyDelete
  17. Hey HHB,
    For me, you're not long-winded, that's complete information. Well, that is a charity concert for collecting some fund for Myanmar Refugee. The concet will be held on 16 May in Malaysia. I'm not sure how long the cookies can stay. Otherwise, I need to bake in M'sia. I shall try your recipe tomorrow. Let you know how it works ok. Cheers!

    ReplyDelete
  18. Looks so delicious!! I love cookies like these!

    ReplyDelete
  19. Your cookies look lovely! I'm sure your son appreciates the extra love that your snacks come with. Besides being made with love, your cookies also don't come with preservatives, so they are much better than store bought.

    ReplyDelete
  20. Dear HHB,
    I woke up early this morning to bake these cookies and can't wait to say thank you as this is such a wonderful recipe and I've decided to use it for the charity. This is my first time to bake such a nice crunchy cookies. My oven is a bit too heaty so the first batch was a bit dark in color then the second bath I reduced the oven temperature and it's just nice. Once again, thank you so much!

    ReplyDelete
  21. Hi Let's masak, I think you can get the vanilla extract from this Shermay Cooking school. I got mine during my holidays to the states.

    Hi Grace, it's also the first time I have baked such nice chocolate chip cookies! and the wonderful thing about this recipe is that it is so simple and uses only the basic ingredients :)

    ReplyDelete
  22. Hi,

    I would like to link you at my blog bcos I have been using a few of your recipes to bake. I have given u credits in my blog. Is it ok?

    ReplyDelete
  23. twistlyn (flickr)17/3/09 12:05 am

    i'm sooo curious. what oven do you use?

    ReplyDelete
  24. I'm going to try those crunchy cookies. My SO loves crunchy and most cookie recipes turn out chewy. Now, if I could just find a recipe for crunchy peanut butter cookies, he'd be in heaven.

    ReplyDelete
  25. Hi, HHB, may I know where is Shermay Cooking School?(I'm from KL),as my DH is in S'pore this week, may ask him to find.Tempted to make one's own vanilla extract after I saw one food blogger did that using vanilla beans and vodka.
    regards, Sem

    ReplyDelete
  26. Wow... HHB, this sure look great and homemade cookies are always the best source of snacks for afternoon tea for kids... :o) my son loves to have his self made cookies for his snack.... :)

    Thanks for sharing this recipes with us...

    ReplyDelete
  27. Hi Thinkingmama, it'll be my pleasure to have you link me up, thanks :)

    Hi twistlyn, I am using a tabletop Tefal oven, it is quite a small and not so reliable oven :'(

    Arlene, thanks for visiting, hope you will like this recipe :)

    Hi Sem, I've not been to Shermay Cooking School, you can check it's address from its website: http://www.shermay.com

    ReplyDelete
  28. hi HHB
    all ur bakings look very good. i want to buy a tabletop oven and is considering a tefal one, a small one too maybe 16L only. why do u say urs is not reliable?

    ReplyDelete
  29. Hi, HHB, it is coincidence that I bought the latest March-April 09 issue of Flavour Magazine yesterday and glad to find it actually compared and rates the various brands of vanilla extract .Apparently the above-mentioned brand is sold in Cold Storage in Malaysia. rgds, Sem

    ReplyDelete
  30. Hi twistlyn, my oven temperature is not very stable, I am not sure whether it is specific to the brand/type, or it is just this particular oven that I bought?? Once I place the cake into the oven, the temperature will usually drop by 10-20degC, and it will take forever to get back to the original preheated temperature.

    Hi Sem, great to know that the vanilla extra is available in Malaysia. I hope it will be cheaper over there...I read that it is selling about S$30 for a 4oz bottle here. I got mine for US$10 from the states.

    ReplyDelete
  31. Shermay Cooking School is near Holland Village.

    Wow, it is must cheaper in the US.

    I wonder if it is cheaper in Malaysia.

    ReplyDelete
  32. Hi Happy Homebaker
    Do you see any problem if I use self raising flour instead?

    Regards

    ReplyDelete
  33. I tried this cookies today, and they weren't that great. I use my mixer and mixed the butter and sugar, but the sugar wasn't really mixed, and went i baked it, all the sides started getting burnt real fast, and i could see and taste the sugar crystals when i bite into them . Any tips?
    And i plan to do some "dry dough" cookie next time, not drop cookies. :(

    ReplyDelete
  34. Hi Anonymous, it is not advisable to use self raising flour as no baking powder is required for this recipe.

    Hi Dion, It must be very disappointing! I am not sure what happened, but did you use caster sugar? which is easier to melt when creamed with butter.

    ReplyDelete
  35. Thanks for sharing this, HHB! I'm a fan of chewy cookies, but I know some of my family members prefer crunchy ones, and I'm always at a loss at crunchy recipes!

    I'm definitely bookmarking this :D

    ReplyDelete
  36. yum! I rarely meet singaporean who bake! where do you get all your baking ingredients?

    ReplyDelete
  37. I love chocolate chip cookies. These look fantastic. Id love one with some milk please.

    ReplyDelete
  38. Hello there! I'm an avid fan of your blog, and today I tried baking the cookies with the recipe you posted. :)

    I cut back the sugar slightly, and used Demerara sugar instead. Alas, the choco chips weren't enough so I was half the amount short. So I substituted with a bit of raisins.

    Nevertheless, they managed to come out quite well!

    Here's a photo of my hard work! ;D
    http://lh3.ggpht.com/_ufjnRf4089Q/ScWwcE2h4yI/AAAAAAAAAGU/jlO7HwkIhsM/s640/DSC00663.JPG

    ReplyDelete
  39. Hi Roll, your cookies look delicious especially with raisins :)

    ReplyDelete
  40. HHB, i have another recipe for chocolate chip cookies, it tasted nearly like famous amos cookies.
    if you look for some other recipe for such cookies, do drop by here.

    http://synejbistro.blogspot.com/2008/11/blog-post_1394.html

    ReplyDelete
  41. Hi Siang Ying and Eu Jin,
    Thanks so much for sharing your recipe :)

    ReplyDelete
  42. i baked my cookie just now! its fun. but it turned out to be quite hard though. any idea where i might get wrong?

    ReplyDelete
  43. Hi Tyler, how was the texture of the cookie dough? It is suppose to be quite wet and soft, was yours dry? I suspect you may not have measured the ingredients correctly. Since you didnt give more details, I can't really comment on it.

    ReplyDelete
  44. hi,

    would like to ask what it means to substitute 1 tbs unsweetened cocoa powder for the same amt of flour? does it mean to replace the 175g of plain flour with the one tbs of cocoa powder?

    ReplyDelete
  45. Hi Ven, it means: take away 1 tablespoon of flour from the 175g amount and add in 1 tablespoon of cocoa powder.

    ReplyDelete
  46. I love your cookies they are amazing :) thanks for the recipe

    Easy Cakes

    ReplyDelete
  47. Hi HHB
    I tried to bake this cookies. But the top part is rather soft (I mean not as crunchy as the bottom ). The bottom is crunchy. Could it be the oven temperature? BTW, are you using the FAN mode for baking?

    Anyway, my hubby likes the cookie dough so much, he said the dough is so much nicer than after they were baked :)

    Min

    ReplyDelete
  48. Hi Min, my oven doesn't come with the fan. Is the heating elements of your oven located at the bottom of the oven? Sounds like the top of your cookies were underbake. Maybe you can try baking it at a higher rack position so that the bottom will not get baked faster than the top?

    ReplyDelete
  49. Hi HHB
    My oven - hmm, I can choose where I want the heat come from. Top only, Bottom only, Top and Bottom, or Fan. I have chosen the fan mode (heat would circulate in the oven ). I think the fan mode is not working for baking these cookies. Err, I think yours may be top and bottom, next round, I will try on this mode :)

    Regards, Min

    ReplyDelete
  50. Hi Min, my oven has got only one set of heating element that is located at the top. My oven temperature is not very stable, and it usually takes longer to bake :(

    ReplyDelete
  51. ilovegreenpeas7/4/09 12:08 pm

    hello! im a first time baker and my cookies turned out alright. all thanks to your recipe (:

    just a question, how do i make sure my cookies are entirely baked? haha i mean, the middle part is still a bit soft and not chewy enough.

    thanks!

    ReplyDelete
  52. Hi ilovegreenpeas, you can test taste the cookies after baking, if they are still soft in the middle, put them back in the oven and continue to bake for another couple of minutes.

    ReplyDelete
  53. Hey, I tried the recipe last Sun and it turned out great! =) Thanks!

    ReplyDelete
  54. Hi HHB
    I tried making this again yesterday, since my boy requested. Ya, I changed the heat mode this time round cause the last batch, the top was not baked properly.
    As for this batch, it turned out to be alright. Well done and very crsipy.

    However, the chocolate chips were not harden after the cookies cool down even after one day. I am using the Ghirardelli too, is it supposed to be like this?

    Regards, Min

    ReplyDelete
  55. Hi Min, this is strange, I didn't have problem with the chocolate chips, I used Ghirardelli's 60% Cacao Bittersweet Chocolate Chips. Could it be due to the hot weather??

    ReplyDelete
  56. Hi HHB
    Ya, I used the same chocolate chip like yours.
    Not sure is it due the weather or not. Anyway, today is second day already, the chocolate chips in the cookies are still not harden. They are very soft. Melt in your mouth as soon as you eat it.

    Regards, Min

    ReplyDelete
  57. I like this recipe. these Drop cookies are sure to taste great and are extremely nutritious as well. I am going to bake a batch for the holidays when my kids will be at home. I'll be sure that what they are eating is healthy.

    ReplyDelete
  58. Hi HHB,

    I'm a totally greenhorn in baking, hence would like to ask for some advice.

    I tried your chocolate chip cookie recipe once and they were well-liked by my family! Thanks for sharing the recipe.

    However, as they prefer the cookies to be a little less sweet, i tried baking them last night by using one-quarter of the sugar amount and half the chocolate chips amount. However, the cookies turned out to be a flop! They started bubbling upon putting them in the oven for 10mins and they remains half-baked though i continued baking them for another 10mins.

    Was so disappointed! Any idea on what could have gone wrong? Could it be the proportion of the sugar to the rest of the ingredients? Any advice on what I can do to make delicious cookies which are less sweet?

    Thanks and kind regards,
    Sherraine

    ReplyDelete
  59. Hi Sherraine, we didn't find the cookies sweet, maybe the chocolate chips I used are more bitter. The right amount of sugar is important in baking. It is not used just as a sweetener. It helps to add volume, texture, etc when baking. This recipe calls for creaming the butter with sugar, this incorporate air into the batter, when the sugar rub against the butter. With less sugar the the batter will not be light and fluffy. The right amount of sugar will also help to make sure the batter will rise more and the cookies will not spread too much. I guess you may have reduced the sugar amount too much. Maybe you can look for other recipes that uses less sugar? Sorry, I am not of much help here.

    ReplyDelete
  60. I could not resist myself to comment on your delicious post. Cookies are the next best thing in my life and the images you have given are so tempting and yummy that any one will fall in love for them. May I request you to post some few more variations and preparations and share your baking knowledge with us?

    ReplyDelete
  61. Hi Irina, thanks for visiting :)
    I would love to be able to try out other variations :)

    ReplyDelete
  62. Hi HHB,

    I've tried your recipe and my kids love it! I've blogged it in my blog and link it back to yours. Hope you don't mind :)

    Btw, baking @ 180C for 10mins or less doesn't give me the nice golden looking cookies. It tends to turn golden at the edge only and if I baked it longer, I will get burning edge. Can advise why this happen?

    ReplyDelete
  63. Hi Mommy of 3, you have a lovely blog :) Like you I used to help my mum with her baking more than 20 yrs ago ;p

    My cookies took longer than 10 mins to brown too...as my tefal oven is on the cool side.

    There could be a few reasons for the burnt edges:

    - You could have left the butter too soft before creaming. It should be still firm and yet will not give a glossy appearance when you use it to cream it with the sugar.
    - You may have over-mixed the batter (butter/sugar mixture), it should be fluffy and not appear greasy/creamy & soft. Over mixing may cause the cookies to flatten out and thus causing the edges to get burnt.
    - Not sure whether you do this, but do not place cookie dough on warm baking tray. The tray should be cool off before using. The heat will cause the cookie dough to spread out before it goes in the oven.
    - You can try chilling the dough in the fridge for 30 mins before baking.
    Hope this helps.

    ReplyDelete
  64. Hi HHB,

    Thanks for replying and thanks for your comment ^.^

    I'm shocked and wondering if you have an eye on me while i was baking cause it's exactly what I did :P

    1. Yes, I left the butter too soft cause I tot I should else will be too hard to beat? Also, because my timing to bake gotta depend on my kids and most of the time i not manage to start baking as my plan :P I will take note on this =)

    2. I guess due to the soft butter, my batter tends to be creamy :( Will remember point-1.

    3. Yes, I did that :( i will go to grab another baking tray so that there's no waiting time as time is my freedom, gotta use it wisely. Else my kids will start looking for me and want to play.. to them, they are helping me ^.^

    Thanks thanks thanks again..the cookies finished already. Will bake them again this weekend ^.^

    ReplyDelete
  65. Hi Thr, I have been reading your since few days and wanted to leave a comment until i try something.I just tried your choco chip cookies and wanted to know
    1)what difference does the baking powder makes in the recipe (all i read before had it)
    2)Mine cookies were golden brown from the bottom but white color on top even after 20 minutes !
    Could you ps help me !
    Thanx and keep up the gud work

    ReplyDelete
  66. Hi Dips,
    1) the baking powder will help the cakes to rise, but my knowledge in baking is very limited, so I am really not sure what difference it will make.
    2) May I ask what kind of baking tray are you using? If you are using those dark, non-stick trays, they tend to absorb heat faster, so the bottom of the cookies are browned faster than the top? Maybe you can try baking at a lower temperature or place the rack higher (nearer to the heating coil if it is located at the top of the oven).
    Hope this helps.

    ReplyDelete
  67. hey HHB, thanks for the wonderful recipe.. i made them as part of my CNY cookie batch this year, as my mom specially requested for them...however i had some problems, when i first baked the cookie and let it cooled, it was nice and crunchy, but when i stored it and ate it the next day, it has turned softer...but still yummy nonetheless.. but now my mom is complaining that it has 'lao hong' as in become softer.. i was wondering if there was anyway to make them more crunchy and similar to famous amos cookies? anyway, i went to research several websites and apparently adding baking soda/powder might help to slow down the browning process and allow them to bake longer hence achieveing a crunchier cookie. today i tried another recipe from this website: http://www.cookiemadness.net/?p=1882 and it turned out really crunchy.. hopefully it stays tt way. anyway, i was wondering whether u had any comments on this.. thanks for all ur lovely recipes!

    ReplyDelete
  68. love the cookie recipe.... simply awesome. made some last night and they were just great!thanks for sharing and am looking forward to try out more of your recipes

    ReplyDelete
  69. hi HHB,
    thks for the chocolate chips cookies recipe - will try soon!

    ive been reading your blog for the past few months and i'm so amazed of your detailed instructions, guidance and tips in every single of your recipe
    that makes my life easier as i'm not so avid yet in baking :)

    have linked your blog to mine - hope its ok with u - THKS!

    ReplyDelete
  70. Hi Alice, thanks for your kind comments, and thanks for link :)

    ReplyDelete
  71. Hi HHB,

    Once again, Thank you so much for posting this recipe. I just baked this cookie for my brother's birthday and they turned out AMAZING! All your recipes are as accurate as you described. You earn my trust again and again! Your husband and kids are so blessed to have you!

    Regards
    May

    ReplyDelete
  72. Hi May, I cannot take any credit as I simply follow the recipe closely :) I think paying attention to little details is one of the key success factors in baking a good batch of cookies. It is no doubt that you have done a good job that is why your cookies turn out great! I think I am the blessed one ;)

    ReplyDelete
  73. Hi HHB,

    You're very humble. You know, this is my 4th attempt in baking cookies. I have tried few recipes from other blogs, however the cookies turned out either too sweet, or the texture was too hard. Most of the recipes contained too much sugar & fat.

    As I'm pretty health conscious, I tend to modify the recipe by reducing sugar & fat quite a lot. Thus, my family members don't really enjoy my cakes/cookies.

    I'm so glad that I found your blog! Your health-ier recipes are fool proof, very easy and meet my needs =)

    You are clearly a very thoughtful wife and mother, you feed your family members healthy and delicious food without compromising on taste and quality.

    Keep up the good work!

    Regards,
    May

    ReplyDelete
  74. Hi HHB, I only have Cake Flour at home. Can i use it instead of plain flour?

    ReplyDelete
  75. jjcht, you can refer to this site for flour substitution (http://www.joyofbaking.com/IngredientSubstitution.html). Hope this helps.

    ReplyDelete
  76. Hi HHB, thank you so much for this lovely recipe. Just baked this and the cookies turn out so yummy!

    ReplyDelete
  77. Hi HHB, thanks for your recipe and I am going to try it on this coming weekend.
    Before I try, would like to check with you on the transferring of cookies to a wire rack to cool. Is it to trsf the cookies one by one or the entire parchment paper filled with cookies?
    Hope to hear from u soon:)

    Regards,
    PY

    ReplyDelete
  78. Hi PY, you transfer the cookies one by one, without the parchment paper.

    ReplyDelete
  79. lol my cookies tasted really tough ><

    ReplyDelete
  80. Hi HHB!! Came by your recipe at a very critical time....my 10 year old daughter needed 2 dozen cookies for a bake-a-thon at school :-) One question...my cookies don't have that lovely yellowish color...they were more white!! Why is that? The taste was great though :)

    ReplyDelete
  81. Hi Vinitha, maybe the cookies were under baked? you may extend the baking time by a couple of mins to get them nicely browned. hope this helps :)

    ReplyDelete
  82. Hello Ms HHB! :) Well i was searching on a recipe for chocolate chip cookoes and this came out. I am currently 13 and just started my first Home Economics lesson not long ago. I wanted ro learn to bake cookies as it will be one of the desserts that my partner and i are doing for our FnN examination. I think ur cookies are delightful ( and not to mention delicious ;D ), but i cant seem to get the amounts right, because i dont have a weighing scale to measure exactly how much of each ingredient i need..:( i have also found several other recipes but they come in different measurements like 'cups, lb, oz, tbsp' et cetera. Well i'm really a newbie at cooking and i dont know how much of a certain ingredient is labelled as its measuring term. Please help, and p.s : your cookies really do look fantastic! :D thankyou so much!
    -Jes from SG

    ReplyDelete
  83. Hi Jes, unlike cooking, baking is science, so it is best to follow ingredient amount closely to avoid disappointment. I would suggest that you follow recipes that goes by weight as it is really much easier especially for beginners. You just need a simple weighing scale, I started baking with a cheap, small diet scale (less than $10) and had used it for a few years before I invested in a digital one. You can read more about baking from sites such as joyofbaking.com, baking911.com. hope this helps and all the best for your exam!

    ReplyDelete
  84. Hi, thank you so much for the recipe! I tried this and it is so dellish!!! I shall try out your other recipes as well! Thank you so much!

    ReplyDelete
  85. Hello HHB :D I've just tried baking these cookies, with giving them to my friend as her birthday present in mind :D thankfully, it was a success ^^ however, could you advice on how to make the cookie look more circular? mine turn out to be rather oval >< thank you ^^

    ReplyDelete
  86. Hi

    May i know if i need to add baking soda on top of your recipe?And the flour used is plain flour or all-purpose flour?

    I bought a premix and bake and it turn out horribly.Bake at 170 degree and at 10 minute,cookies spread&flatten.cookies burnt the bottom/remain uncooked at the bottom and middle (even if the top appearance look golden brown).I had turn on the oven mode to the top and bottom heating element(to ensure both top and bottom of cookies are evenly cooked.But it turn out to be in a big mess.can you help me? thank you :)

    ReplyDelete
  87. Hi jaslyn, premix has got other ingredients added, so it may not work if you use it to make these cookies.

    For this recipe, you do not need baking soda. Plain flour is same as all purpose flour.

    There are several possible cause for the spreading...eg. the baking tray u used is too hot...let it cool off before you place the cookies doughs on it, especially you have just used it to bake the first tray;

    you could have left the butter to soften for too long, until it almost 'melted' and looks greasy? or you could have creamed the butter for too long. The butter sugar mixture should turn pale and 'fluffy', not greasy. The finished dough should be soft yet holds it shape when u drop it onto the baking tray.

    You may want to google for demo videos on how to cream butter and sugar. There are many useful baking sites too.

    Hope this helps and wish u great success on your next attempt.

    ReplyDelete
  88. Hi

    I had bake the cookies last sun!

    It was a success ,it tastes great.

    It is not as crunchy after a few hr as compared to freshly baked.

    But overall is great! thx so much!

    JAs

    ReplyDelete
  89. Hi

    I tried and all my friends and kids love it.

    Thank you for sharing this recipe with us.

    Christina

    ReplyDelete
  90. Hi Christina, so glad to hear that you like these cookies too :)

    ReplyDelete
  91. thank uuu this is one of the best cookies recipe that i found but due to the large amount of butter and sugar in cookies, looking for a low fat version. can you share any such recipes please??

    phoebe

    ReplyDelete
  92. Hey HHB! If you would like healthy cookies, why not check minstarbakery.wix.com/home out? I recently ordered her "super healthy cookies". They're fat-free cookies, no oil or butter if i remember correctly. and they tasted really really good. the price is not bad too! maybe you could get the recipe from her and share it with us hehe... Must try!

    ReplyDelete
  93. hihi..i have never bake before but i intend to try this receipe. i have some questions which i hope you can clarify.

    1) how long do i preheat the oven?
    2) can i use vanillia essence instead of vanilla extract?

    thanks in adv

    ReplyDelete
  94. Hi May ling Yin,
    1) most oven takes at least 15-20mins to preheat. Do use an oven thermometer to check that your oven is preheated to the right temperature.

    2) yes you can use vanilla essence although pure vanilla extract gives the best flavour.

    ReplyDelete
  95. Hihi.

    Thanks so much for your clarification! Gona try it soon! Can you further share how do I drop e tablespoon of e cook Ie dough onto e baking tray?

    ReplyDelete
  96. Hi, the dough is quite soft wet and will fall off the spoon onto the baking tray.

    ReplyDelete
  97. Hi hhb

    I did it! First attempt. Thanks so much for your recipe!

    ReplyDelete