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Friday, July 18, 2008

Chocolate Chip Cookies

180C baked 15 mins

I first made this based on Van Houten’s chocolate chip wrapper when I was 17… My friends nicknamed my cookies Famous Wendy. Well, they said, it tasted similiar with Famous Amos.
Last year I had to made huge amounts for a fund raising event.. So, I experimented with ways to skimp on the ingredients, and to use up ingredients per batch by the packaging.. but yet.. making a delicious cookie.. It doesn't taste that similar anymore.. but still, good..

So, here’s my much skimped recipe. It spreads a little

250gm butter
330 gm brown sugar
1 tsp salt
2 tsp vanilla essence
2 eggs
250gm choc chip
500gm flour
2 tsp baking powder

And here’s one that I changed a bit again for own consumption.. as I found the original recipe (Van Houten's) a bit too oily..and this recipe doesn't spread much

250gm butter
200 gm brown sugar
1 tsp salt
2 tsp vanilla essence
2 eggs
500gm chocolate chips
100gm coarsely chopped almonds
400gm flour
2 tsp baking powder.

1. Cream butter and sugar together.
2. Add in egg, vanilla, and salt and mix until well combined. This is the wet mixture.
3. Sift flour and baking powder together. Mix with choco chips and almonds. This is the dry mixture.
4. Put the dry mixed ingredients into the wet mixture and combine well.
5. Scoop 1 tsp of cookie dough onto baking sheet, leaving some space in between each cookie.
6. Bake at 180C for 15mins (for browner finish, but more fragrant) or 170C for 16 mins for a lighter colour.

I like mine having a rugged surface rather than a smooth round patty.. So, I just spoon them.
These fair ones are baked 170C for 16 mins


  1. Hello Wendy,
    I want to thank you for sharing your recipe here. As a beginner, I followed your first recipe and the cookies were commented as too soft. Is the second recipe more crispy?


  2. Cammie,
    First of all, I'd say the baking time varies with different ovens.

    The cookie is not soft, but very crunchy. If the cookie is soft, please prolong the baking time. It should look brown like the picture. FYI, I have baked this cookie in a few ovens, and the baking time varies with the different ovens. If you're using one without a strong fan, you'll probably need to bake somewhere from 20-30 minutes. Fans with strong ovens (called convection ovens) usually bake the same time as mine.

  3. Hello Wendy,
    I did as you suggested - prolong the baking time this time. It really worked. It's more crunchy, but the colour is lighter because the temperature was lowered as well. (I worry that they may be burnt. )

    In my first attempt, the cookies were browner and more fragrant too. The second attempt were lighter and less fragrant, but still nice. Nevertheless, I am grateful to have learnt how to bake cookies. (Was not easy as I thought.) I may be doing this again should I have a potluck gathering. :)


  4. Cammie,
    I'm glad it worked for you.
    Get to know your oven and you'll be best buddies with it, whenever it churns out beautiful bakes that you are proud of.

    When I bake at my friend's, I always check the bake from time to time, instead of gauging the temperature and timing according to my own oven. It differs slightly, sometimes majorly especially if the design is very very diff, as in no strong fan or non digital temperature control.

  5. hi wendy,

    may i know what is the share for the 2nd receipe?


  6. Anonymous,
    Sorry, I don't quite get what you mean by "the share".

  7. hi wendy,

    I just want to know, how many pieces (estimation) can be make by this dough.


  8. inisuha,
    It depends on how big you form them.
    The bigger the lesser.
    Sorry I have never counted them. But about 130, I think, if you shaped them using a teaspoon.
    I can't remember exactly, it's been eons since I've made this.

  9. Thank you for the receipe . Rani

  10. Hi Wendy. Is this creaming butter and sugar method same as when making cake method? Must use a mixer?

  11. Nicole Wong,
    yeah, almost similiar like baking cake.
    If u dun use mixer, then you will excercise a bit only ma, up to u! hehehe.

  12. Hi Wendy!

    Baked these an hour ago... husband & grandma loves them!
    I did the first recipe but i cut down on the sugar..
    Baked them at 180 for 15mins.. Could have been longer but im not a fan of burnt cookies! Lol! >_<

    its simple enough.. But i think the mixer does help the butter.. To do without it can be quite tiring workout!

    Thanks for sharing! Your recipe seldom fails! ;)

    With blessings,

  13. Thanks for sharing your recipe.

    Just wanted to clarify, the almonds used here - should we toast them or just use raw almonds? Many thanks.

  14. Anna,
    No prob in reducing the sugar :)
    Glad u liked it

    Raw almonds

  15. Hi, thanks for the recipe, I have just tried it exactly the same recipe you share. It's truly yummylicious and my hubby loves it! However, when I tasted it myself, the texture is not what I had expected before baking - it's soft (soggy) instead of crunchy (I prefer crunchy cookies).. Just wondering if it's meant to be soft/not crunchy?


  16. PG,
    Mine were all crunchy.
    Mine were about 1tsp each.
    If yours is bigger, they'll need a longer time to bake

  17. Hi Wendy, thanks for sharing this recipe! The pictures that you show on blog are based on skimped recipe or own consumption?


    Best regards,

  18. Fishy,
    I don't quite remember, but looks wise, they aren't much different

  19. Hi wendy
    Which type of flour shd I use for this cookies?

  20. Huiqi,
    If no specific type is mentioned, it's plain flour. You can have a look at the "ABOUT" section to have a read about the ingredients used on this blog

  21. hi wendy,

    i only have cake n self raising flour.. can i use self raising to replace plain flour ?

    can i use cookie cutter for these ? want it to look nicer as gifts. nv baked cookies before. :x shld b using the 2nd recipe but just omit the almond.

  22. Anon,
    If you want to cut with cutters, you have to roll and chill the dough until firm as this is a very soft sticky dough that is meant to be spooned. Somehow chocolate chip cookies are intended to look this way, look at Famous Amos, but it's always your choice.
    You can use the two flours you have, but they might turn out more fragile. If you intend to use SR, leave out the baking powder.

  23. wendy,
    if for own consumption probably i wont bother cutting. but if its for like xmas/vdae etc.. jus want it to hv the feel for the occasion. :) so if i wanto use a cutter shld i use more flour like additional 100g and chill in freezer before cutting ? how long shld i best chill it ?

    thanks for advise. :)

  24. Anon (please leave a name),
    Adding more flour will surely make it less delicious.
    Chill it until it's firm enough.
    Normally I prefer to freeze after rolling as it makes it firmer in less than 2 mins time.
    Roll your dough between 2 sheets of plastic, and place it on a tray/board then freeze/chill it.

  25. I tried this today! It is yumilicious! Thanks
    Warmest Regards
    Janice Ong

  26. Hi. If i want to make less cookies, can i jus half all the ingredients?
    Im newbie so just want to try out. Thanks!

  27. tequila,
    yes, half all the ingredients to make half the amount of cookies. Take note that baking time depends on how big you make them, these are around 1 tsp each.

  28. Thanks Wendy.
    They turned out great!


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