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 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.
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 50 ml (1.7 floz) golden syrup
- 160 g (5.6 oz) caster sugar
- 1 medium free-range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 100 g (3.5 oz) dark chocolate chips
Equipment
Instructions
- 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.
Big chewy, dark chocolate chip cookies
We are proud of these dark chocolate chip cookies. They are much like the ones you get from cookie stalls in malls, except better – there’s no chalky aftertaste. The golden syrup makes them chewy and sweeter than sweet and that sets off the slightly bitter dark chocolate perfectly.
Servings: 12 cookies
Calories: 264kcal
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 50 ml (1.7 floz) golden syrup
- 160 g (5.6 oz) caster sugar
- 1 medium free-range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 100 g (3.5 oz) dark chocolate chips
Instructions
- 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.
Notes
The dough in these cookies is really quite flexible. Try different flavours of chocolate chips. You could also try adding a scattering of dried fruit, nuts or seeds.
Nutrition
Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 92mg | Potassium: 112mg | Fiber: 1g | Sugar: 20g | Vitamin A: 291IU | Calcium: 47mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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The Brick Castle says
We’ve adapted the recipe by substituting 90g flour for cocoa and adding some chocolate orange buttons, and they’re gorgeous. Really decadent :D
Thank you (again) ~ Jenny
Mum of One says
These look delicious! Might give it a go with the boy :)
Emma @mummymummymum says
oh my, they look delicious!
Damson Lane says
There are some great cookie recipes about at the moment. These are going to solve my Comic Relief baking quandry of what to make. Thanks x
Coombemill - Fiona says
It’s the dark chocolate that sells these to me!