Method

1. In a large mixing bowl, add granulated sugar, Gula Melaka, softened butter, egg and vanilla essence.
2. Beat with a mixer until smooth and thoroughly combined. Small chunks of Gula Melaka might be visible.
3. Add flour, baking soda and sea salt. Stir and fold to mix well.
4. Stir in chocolate chips until it spreads evenly in the batter.
5. Refrigerate batter for about 20 mins.

Baking

1. Heat oven to 190°C and line baking tray with baking paper.
2. Once the batter has chilled, remove it from the fridge and use two regular teaspoons to scoop up some batter to form balls of dough that are 1 teaspoon in size.
3. Place balls of the cookie dough 5 cm apart on baking sheet to allow for spreading.
4. Sprinkle some sea salt flakes on top of each cookie.
5. Bake for approximately 8 – 10 mins.
6. Once baked, rest cookies on the baking sheet for 5 mins before removing and transferring to a cooling rack to cool.