Pre-heat oven to 180°C. Line a shallow baking tray with baking parchment paper.

In a medium bowl- sift flour, baking soda and salt together. Mix and set aside. These are your dry ingredients.

In a separate large bowl for wet ingredients- add butter and sugar together. Whisk until fluffy.

Add the egg and whisk until combined.

Add the vanilla and pandan extract, and optional chocolate chips together. Whisk until just combined.

Add the dry ingredients to the wet ingredients. Mix until combined into a smooth dough.

Using a large spoon or cookie scoop, scoop some dough and roll the dough in your palms until it becomes a ball. (Optional, then roll in granulated sugar so that is covered).

Press with your palms till it's somewhat flat, and place on the baking sheet, or use a cookie cutter. Repeat step 7 until you run out of dough. Make sure there is space between doughs and they are not touching.

Bake for 11-12 minutes until edges are browning. Take them out of the oven, put a light coloured toothpick, or small knife through the cookie and check whether it's cooked.

If there's wet or damp ingredients on the toothpick/knife, continue to cook for a further 1-2 minutes. Longer if you want it crunchy.