Buttery and crispy chocolate chip cookies in a jiffy

These chocolate chip cookies are packed with buttery, crispy and crunchy chips.

Here’s an easy and fail-proof recipe that yields buttery, crispy and crunchy chocolate chip cookies that you can’t stop eating, hot out of your own oven!

Chocolate chip cookies are oh-so-good when they are freshly baked, with tiny bits of chocolate chips that melt in your mouth while the buttery aroma fills the house.


• 320g all-purpose flour

• 80g corn starch

• 1/4 teaspoon baking soda

• 250g unsalted butter

• 120g fine sugar + 100g brown sugar

• 2 eggs, lightly beaten

• 2 tablespoons cocoa powder

• 250g chocolate chips

• 100g chopped almonds

• 1 1/2 cups canned French fried onions


• Preheat oven to 200°C.

• Combine the flour, corn starch and baking soda in a small bowl.

• Beat butter, sugar and brown sugar until creamy. Add eggs and beat well.

• Gradually mix in the flour mixture. Stir in cocoa powder, chocolate chips and chopped almonds.

• Drop by rounded tablespoon onto a baking sheet or parchment paper. You may also use a small round ice cream scoop to shape the cookies.

• Bake for about 10 minutes or until golden brown. Let cool on wire racks before serving.

• Serve hot immediately.

This article first appeared in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.