Monday, 27 June 2016

Chocolate Chip Cookie (Crunchy)

I participated in a demo class held by Singapore Home Cooks.  Though I have conducted classes before but this is my first to such big crowd.

So today, I am sharing a Chocolate Chip Cookie (crunchy).

This recipe is easy and especially good for fund raising as it can yield a big batch at one go.

What you need:
yield : 124 pcs

1 egg
½ tsp coffee oil

150g unsalted butter
50g shortening
120g light brown sugar
170g castor sugar
¼ tsp salt
50ml coconut oil
1 tsp vanilla

450g self raising flour

400g chocolate chips


Beat egg together with vanilla and coffee oil.  Let it sit chill in the fridge overnight.

Cream butter, shortening, sugars and salt until light and fluffy.

Beat in egg mixture and coconut oil.

Sift in the self raising flour and mix till well combined.

Fold in chocolate chips.

Preheat oven to 170°C and using an ice cream scoop, scoop dough onto a silpat mat.  Leave spaces in between.

Bake for 15 – 20 mins or until golden brown.

Cool a little on tray before transferring to rack to cool thoroughly.



  1. Hi. My children will definitely love it. I have tried using coconut oil to bake. Will try this recipe.

  2. hi,,
    may i know what is brand of
    the coconut oil u used,,can share
    thanks a lot,,

  3. Hello where can I get coffee oil?


Thanks for dropping by. Due to huge volume of spam mail, this comment box is no longer available. Visit my IG or FB to drop me a note. Thanks.

Note: only a member of this blog may post a comment.