Chocolate Chip Cookies

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  • 10 g CAP BINTANG Corn Starch
  • 100 g CAP BINTANG Jaggery Powder
  • 30 g ERAWAN BRAND Blended Rice Flour
  • 250 g Chopped dark chocolate buttons
  • 150 g All-purpose flour
  • 115 g Unsalted butter
  • 100 g Caster sugar
  • 3 g Baking powder
  • 6 g Salt
  • 1 unit Egg

Cooking Method

  • In a food processor, blend all the ingredients together, apart from the chocolate buttons. Transfer to a mixing bowl and mix in the chopped chocolate buttons.
  • Weigh out 30g dough and ball it up.
  • Refrigerate for at least 2 hours.
  • Line the baking tray with either parchment paper or a silicone mat.
  • Space the balls up on the tray and sprinkle a little bit of sea salt on top of the cookie dough.
  • Preheat an oven at 160 degrees Celsius for 10 minutes and bake the cookie for about 20 minutes.
  • Once done, set aside and let it cool before keeping in an airtight container.