I really dig these soft-baked cookies.

And that’s sayin’ something since I usually do not even like cookies. I think it has a lot to do with getting sore throats very often when I was a kid. The smell of cookies reminds me of sore throats. So cookies were (generally) yucky.

 

I do like making them though.

Recently I made a batch of Soft-baked White Chocolate Cranberry Cookies with Butterscotch Chips. I ate one to test that they were okay. And I quite like them. I think it is the lack of crunchiness that I like.

So today, I made another batch of cookies. This time, with dark and white chocolate chips.

 

Here’s how.

In a mixing bowl, cream together butter and the sugars until the mixture is light and fluffy.

 

Add the egg and vanilla extract, and continue to mix.

 

Once the egg has been incorporated, add the sifted flour/ baking soda/ cornflour/ salt in 2 batches.

 

Mix until just combined. Add the chocolate chips and pulse to distribute evenly throughout the batter.

 

Cover the bowl with sling film and chill the batter for at least 2 hours before baking. See here for reason. 

 

Roll the cookie dough into balls, about 1-inch (2.5cm in diameter). Place them on a lined baking tray. Place them on a lined baking tray.

 

Bake at 180°C for 8-10 minutes for soft cookies, or 10-12 minutes for a bit of crunchiness.

 

Remove the tray from the oven and allow the cookies to cool on the tray for 10 minutes before transferring them onto a wire rack to cool completely.

 

The cookies can be stored in an air-tight container at room temperature for up to a week. You can also stored the baked cookies in the freeze for up to 3 months. Alternatively, you can freeze the cookie dough balls (in an air-tight) container for up to 3 months. Thaw before baking.

Links to the products I love and use in my kitchen:

Tovolo Stainless Steel Measuring Cups

Tovolo Stainless Steel Measuring Spoons

Tovolo Silicone Baking Mat

Tovolo Ladybug Turner (Available in Singapore soon)