Monday, November 5, 2012

Chocolate Chip Cookies

Freshly Home-Baked Chocolate Chip Cookies

This recipe is similar to the one that I used in my previous blog entry on White Chocolate and Macadamia Nut Cookies at This recipe was adapted from ‘’ and written by Dixie Elliott from Super Food Ideas – August 2004, Page 47.

Some of the changes that I made to the recipe were to use chocolate chips instead of white chocolates and macadamia nuts. Also, I preferred my cookies to have a crispy texture so I baked them for 20 minutes instead of 12 – 15 minutes in the oven.

The turnout was rather great. Crispy, slightly crunchy and tasted delicious for a cookie lover! This is an easy-to-follow and hassle free recipe. Have fun baking!

The Great Cookie Stack...

 Recipe for the Chocolate Chip Cookies
written by Dixie Elliott


• 250g butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups White Wings Plain Flour
• 1 teaspoon baking powder
• 200g – 250g chocolate chips


1. Preheat oven to 180°C. Line 3 baking trays with baking paper.

2. Using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

3. Sift flour and baking powder over butter mixture. Add the chocolate chips. Stir with a large metal spoon until well combined.

4. Drop heaped tablespoonful of mixture onto the baking trays. Bake, 1 tray at a time, for 15 to 20 minutes or until light golden and firm to the touch. Repeat with remaining trays. Stand on trays for 5 minutes. Transfer to a wire rack to cool.