Chocolate Cookies

When reached Changi Airport, you can buy chocolate cookies at NTUC of Changi Airport Terminal 3

extracted from

  • 300g all-purpose flour 
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch*
  • 1/2 teaspoon Himalayan sea salt
  • 180g unsalted butter, melted & slightly cooled*
  • 150g packed raw sugar
  • 100g sugar
  • 2 egg, at room temperature or 1 egg and 1 yolk
  • 2 teaspoons pure vanilla extract
  • 280g chocolate chips
  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
  3. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them.
  1. Cover the dough and chill in the refrigerator for 2-3 hours.
  2. Preheat oven to 163°C
  3. Roll the dough into balls, about 3 Tablespoons of dough each. Roll the cookie dough balls to be taller

Put paper to cover the cookies. Bake the cookies for 12-13 minutes. Cool for 12 to 13 minutes.

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