The Ideal Chocolate Chip Cookies

The Ideal Chocolate Chip Cookies

The texture and taste of these cookies are just how I like them. I think this is my best recipe for chocolate chip cookies.

By not forming the cookies to start with, but pressing them flat while they bake the chips will melt, and the outside will become crispy once the cookies have cooled.
When pressing the cookies flat with a spoon, don't press them too thin, so that the cookies end up with moist insides and crisp outsides. Adjust the thickness to your liking. Recipe by Meifan



16 servings
  1. 50 grams ◎Cake flour
  2. 30 grams ◎Rice flour for baking
  3. 20 grams ◎Almond flour
  4. 1/2 tsp ◎Baking powder
  5. 2 tbsp ◎Beet sugar
  6. 2 pinch ◎Natural salt
  7. 2 tbsp Vegetable oil
  8. 2 tbsp Water
  9. 30 grams Chocolate chips


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    Preheat the oven to 170°C.

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    Put the ◎ ingredients in a bowl, and mix together with a whisk.

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    Add the vegetable oil, water and chocolate chips, and mix in with your hands.

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    Form into one ball of dough as if you were forming a small rice ball.

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    Line a baking tray with parchment paper. Divide the dough into 16 portions and place on the paper.

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    Form each portion of dough into a ball. (The key is to bake them as balls, not as flattened cookies!)

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    Put the baking tray in a preheated 170°C oven, and bake for 10 minutes. Take the tray out.

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    Press down hard with a spoon to make the cookies about 3 mm thick. (If they become funny shapes, no worries, that's the charm of homemade cookies. Just keep going.)

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    Put the cookies back in the oven, and bake for another 10 minutes at 170°C.

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    Take the cookies out of the oven as soon as they are baked, and cool on a rack.

  11. Change

    If it's too much work for you to form the dough into balls in Step 6, or if you want cookies that look rough and wild, you can just rip the dough and bake the unformed ripped pieces. Cookies made this way may look cuter.

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