They taste like they’re filled with yumminess – JD, 5
We are proud of these cookies. They are much like the ones you get from cookie stalls in malls, except better – there’s no chalky, saccharine aftertaste. The golden syrup makes them chewy and sweeter than sweet and that sets off the slightly bitter dark chocolate perfectly. Oh yes, these are gooood cookies.
This recipe makes 12 big soft and chewy dark chocolate chip cookies. JD did all the weighing and mixing – he’s a star.
- 130g butter, softened
- 50ml/60g golden syrup
- 160g caster sugar
- 1 medium free range egg
- 235g plain flour
- 1 tsp baking powder
- 100g dark chocolate chips
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy
- Beat in the egg until well combined
- Add the flour and the baking powder and mix well with a fork
- Stir in the dark chocolate chips – you now have a sticky, light dough that’s just firm enough to roll pieces in your hands
- Form big 2 inch balls and place a good 2-3 inches apart on a baking paper lined baking sheet – flatten with the palm of your hand so they double in width
- Bake at 180C (160C fan assisted) for only 10 minutes until they just start to go golden at the edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
- Allow to cool slightly for a few minutes (they firm up a little) and then put on a wire rack to cool
Let me know if you make them.