I asked my daughter to make some piped butter cookies. She insisted on making these instead…. She said she wanted chocolate chip cookies.

So as I was making dinner, she was asking instructions on how to make these.

“Is this creaming sufficient?”
“Taste this, taste this! Too salty, mummy!”
“I want to use brown sugar, I don’t want to use that dark brown sugar!”
“When do I put in the eggs?”

So here it is. It is airy, light and honestly one of the best drop cookies I have tasted. She is a good baker, I already knew that…. and often quite irritating as she has such a strong mind of her own…. hehehe. 😉


Chocolate Chips Cookies


Basic Drop Cookie Dough

  • 250 g Unsalted Butter
  • 1 cup Brown Sugar
  • 1/2 cup Caster Sugar
  • 2 eggs
  • 1 tsp Vanilla Essence/Vanilla pod
  • A pinch of salt
  • 1.5 cups self-raising flour
  • 3/4 cups plain or biscuit flour low gluten preferred

Choose a combination of these, 1 to 2 cups or any combination of

  • Chocolate chips
  • Any kind of nuts
  • Any kind of dried fruits


  • Preheat oven at 180C.
  • Cream the sugars and the butter until very light and fluffy.
  • Emulsify eggs into the cream, one at a time.
  • Add the vanilla essence and the salt.
  • Fold in the flours.
  • Use a teaspoon, drop 1 tsp of batter onto a baking sheet lined with parchment paper, 1 cm apart.
  • Bake for 10-13 minutes, until light brown.


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