I got the recipe from a baker's FB (Azlina Ina) and I kid you not, it tasted soo good! And easy to make, too.
It's super easy because you only need a large bowl and a wooden spoon (senduk nasi also works fine) to mix the ingredients before baking them.
Ingredients
- 500g of Tatura salted butter
- 2 cups of brown sugar
- A dash of vanilla essence / creamy vanilla flavour
- 2 grade A eggs (room temperature)
- 1/2 cup of Naturel sunflower oil
- 5 tb hazelnut paste / Nutella
- 4 tb cocoa powder
- 1 cup of corn starch
- 1 tb emplex OR 2 tb rice flour
- 1 tb baking powder
- 1/2 tb baking soda
- 1/2 tb cream of tartar
- 2 cups of Nestum (from the bakery, not the 3-in-1 version)
- 5 cups of wheat flour
- 2 cups of chocolate chips
- 2 cups of baked almond nips
Steps
- Add in all the listed ingredients [in that order] and make sure they are well mixed.
- Cover the bowl with plastic wrap and keep it in the fridge for at least 1 hour (it can be kept for up to 5 days in the chiller).
- Take it out when you are ready to bake. Leave it to room temperature.
- Transfer the dough into the piping bag, snip the end (not too big)
- Pipe the dough onto the baking tray (bite sizes, 20 cents coints) It will expand! make sure to leave enough room between the cookies.
![]() |
We piped too big and this happened 😂 |
- Bake it at 170 C, for 25-30 minutes.
![]() |
Then, we learn from our mistake 😌 |
The baker also gave some tips.
For the measurement, she used a plastic cup. If you were to use the metric measurement, the cookies will not be as good.
![]() |
This was what she used |
Immediately when you take the tray out of the oven, it will still be soft. Let it cool, and it's crunchy!
Honestly, me and N could not stop munching on these!!
![]() |
With this recipe, we got this much cookies |

Tweet |
No comments:
Post a Comment