Chocolate Chip Cookie by Claire Bassano
Lee Kum Kee

Chocolate Chip Cookie by Claire Bassano

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100g Softened Butter
100g Golden Caster Sugar
165g Soft Light Brown Sugar
1 medium egg
165g Plain Flour
¼ tsp Baking Powder
30g Cocoa Powder
100g Dark Chocolate Chunks


1 In a large bowl cream the butter and sugars together with an electric whisk until smooth and fluffy. Add the egg and mix well.
2 Sieve the flour with the baking powder, and cocoa powder. Add into the butter mixture and mix well to form a stiff dough. At first it looks like there is too much flour but whisk slowly and it will form stiff dough.
3 Add the soy sauce and Fold through the chocolate chips.
4 Tip the dough onto a piece of greaseproof paper. Roll the dough into a cylinder shape cm long and cm wide. Place in the fridge to firm up for at least 2 hours.
5 Line 2 baking trays with parchment paper. Heat your oven to 160c.
6 Unwrap the dough, cut into equal slices and place on the prepared trays allowing room to spread.
7 Bake for 12 – 15 minutes. The cookies should have risen and spread out.
8 They will still be soft when you take them from the oven so leave to firm on the tray for a few minutes before transferring to a wire rack to cool completely.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.