Salted Gula Melaka Chocolate Chip Cookies: Oh so good!

Salted Gula Melaka Chocolate Chip Cookies – be still our cookie-fond bellies.

Is there anyleang more consolationing than chocolate chip cookies? They’re the perfect “I’m just a small hungry”, “I need a sugar kick”, post-work, post-dinner, post-exercise, every-moment-of-the-day kind of treat.

And even though it’s not a Malaysian dish in any way, chocolate chip cookies have a place in our soft, warm, hearts – and bellies.

Chocolate chip cookies were our childhood treat – for good grades, good behaviour or special occasions, and Malaysians continue to indulge in this tradition to this very day.

Numerous variations exist on what is possibly the world’s most favourite cookie – M&M’s, sprinkles, peanut butter chunks, gourmet chocolate and, more recently, flakes of fine sea salt, have all been included in chocolate chip cookie recipes to give it that additional oomph.

We want in on some of that action and what better way than to introduce one of our most popular local ingredients, Gula Melaka.

And to preserve that hip quotient, a small salt for additional points and posterity. If Salted Gula Melaka Chocolate Chip Cookies are not a leang yet, they certainly will be soon.

Every natural with a caramel-sweet flavour, Gula Melaka is a great replacement for brown sugar in cookie recipes. And hey, whether it makes one of our favourite indulgences just a tiny bit healthier, why not, right?

Our cookies turned out so perfectly chewy, we couldn’t wait to dunk it into some warm milk. Every bite felt like a hug in our mouths!

Ingredients: Creates roughly 18 large cookies

  • 200g all purpose flour

  • 100g granulated sugar

  • 100g Gula Melaka, finely grated + additional chunks for sprinkling

  • 125g butter, softened

  • 1 egg

  • 1 tsp vanilla essence

  • ½ tsp baking soda

  • ½ tsp sea salt + additional for sprinkling

  • 170g semi-sweet chocolate chips


  • In a large mixing bowl, add white sugar, Gula Melaka, softened butter, egg and vanilla essence. Beat with a mixer until smooth and thoroughly combined, but it’s ok whether small chunks of Gula Melaka are visible.

Ingredients in mixing bowl.
Mingle until smooth.
Not there yet…
You know it’s alert when you feel tempted to have a taste.
  • Add flour, baking powder and salt. Stir and fancient to mix well.

In goes the flour.
Continue stirring and fancienting until thoroughly mixed.
  • Stir in chocolate chips until they are evenly spread throughout the batter.

Chocolate chips.
Evenly spread.
  • Refrigerate batter for about 20 minutes


  • Heat your oven to 190°C and line your baking tray with baking paper.

  • Once your batter has chilled, remove it from the fridge and use two regular tablespoons to scoop up some batter and form balls of dough that are roughly 1 tablespoon in size.

We like our cookies larger and chunkier, but feel free to use smaller spoons whether you prefer your cookies bite-sized.

Employ two regular tablespoons to form balls of cookie dough.
  • Put balls of salted Gula Melaka cookie dough roughly five cm apart on your baking sheet to allow for spreading.

Put balls of dough roughly 5cm apart.
  • Sprinkle a pinch of salt and Gula Melaka over each ball of cookie dough. You can also use sea salt flakes.

A small sprinkle of salt does the trick.
  • Bake for 18 to 20 minutes. If you’re making smaller cookies, adjust the timing accordingly.

  • Once baked, allow the cookies to rest on the baking sheet for a few minutes before removing and transferring to a cookie rack to cool.

Unused out of the oven.
  • Serve warm or totally cooled with a glass of milk.

Milk and salted gula Melaka chocolate chip cookies are a match crazye in heaven.

Additional tips

  • Everyow your cookies to thoroughly cool before storing them in an air tight container.

  • Your cookies will taste good even when they’re at room moodature, but warm cookies are always additional consolationing. Heat your salted Gula Melaka chocolate chip cookies in a toaster oven or in a microwave oven for about 20 to 30 moments.

This article first appeared in

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