© Copyright Fuji Global Chocolate (M) Sdn. Bhd. 2022 All rights reserved.

Chocolate Chip

16 2.5 hour


2 ¼ cups all-purpose flour (450 g)
1 ¼ teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter (200 g)
1 cup white sugar (200 g)
½ cup light brown sugar (100 g)
1 egg
2 tablespoons milk
1 ¼ teaspoons vanilla extract
2 cups dark chocolate chips (400 g)


1. Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
2. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
3. Transfer dough to a re-sealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
4. Pre-heat oven to 375°F (190°C). Line baking sheet with parchment paper.
5. Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in pre-heated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes.
6. Remove parchment and finish cooling the cookies on the rack.




Desktop View | Mobile View
© Copyright Fuji Global Chocolate (M) Sdn. Bhd. 2022 All rights reserved.
Google Site Search