Ultimate Keeper: Chewy Chocolate Chip Cookie!


It’s been a while since I last posted and long story short. 2013 has proven to be an intense year and the start to this year has been a rocky one. Finally settled back in Hong Kong, I go back to what I love best: baking 🙂


I’m sure everyone will agree that no one can really resist a chocolate chip cookie and what better than the fattest, most chewiest cookie?! I HAVE FOUND IT so here’s my now keeper recipe to share with you all:

The You-Cannot-Just-Have-One Big, Fat, Chewy Cookie (recipe adapted from www.allrecipes.com)
Recipe makes 12 cookies


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted in microwave
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 325 degrees F (165 degrees C). Line with parchment paper or aluminium foil.
  2. Sift together the flour, baking soda and salt. Set aside.
  3. In your mixing bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in vanilla extract and egg into mixture until light and creamy consistency.
  5. Mix in the sifted dry ingredients until just blended.
  6. Stir in the chocolate chips by hand using a spoon.
  7. Scoop and drop cookie dough onto prepared cookie sheets. Ensure to space them about 2 inches apart as they will spread and rise as they bake.
  8. Bake for 20 – 25 minutes (depending on the heat of your oven so be sure to keep checking on your first batch!) or until the edges are lightly browned. Then cool for a few minutes on the baking sheet before transferring to rack to cool.



I assure you these will NOT last long 🙂



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