Choc Chip Cookies


Yep I said cookies. It was a tough cookie. It literally was tough to bake perfect cookies and I have come a long way in my baking Journey.

I have tried this recipe three times so far and here’s how they turned out each time:
1st time: perfect shape, perfect taste but I left it in the oven a bit longer than I should have and cookies started to harden as soon as I took them out.
2nd time: I made them with my younger sister at mum’s house and turned out better than first attempt- perfect shape, perfect taste and baking time was just right and cookies were softer till the last one

3rd time: well it was another story I over mixed it which caused the gluten in the flour to toughen resulting in cakier mix.
4th time : InshaAllah one day and hoping to get it just right and yummy iA…
Never give up guys. Practice makes perfect.


for 25 to 30 cookies

½ cup granulated sugar (100 g)

¾ cup brown sugar, packed (165 g)

1 teaspoon salt

½ cup unsalted butter, melted (115 g)

1 egg

1 teaspoon vanilla essence

1 ¼ cup all-purpose flour (155 g)

½ teaspoon baking soda

4 oz milk or semi-sweet chocolate chunks(110 g)

4 oz dark chocolate chunk, or your preference (110 g)


  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
  9. Enjoy!

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