Chocolate Chip Cookies
Servings: 10 cookies
This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.
INGREDIENTS LIST
- 100 g butter (at room temperature)
- 120 g light brown sugar
- 50 g caster sugar
- 2 tbsp golden syrup (corn syrup or maple syrup)
- 3 tbsp milk (or one whole egg 50g)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 190 g plain flour (all-purpose) (BL55)
- 1 tsp baking powder
- 1 pinch fine sea salt
- 150 g dark chocolate (minimum 50% cocoa solids) (whole bar chopped or chips)
Preparation
- Cookie dough: In a bowl, cream the butter, and both the sugars together until light and fluffy.
- Add the golden syrup, milk, vanilla and combine together.
- Sift the flour, salt and baking powder into the bowl and mix together to create a smooth dough.
- Add your choice of chopped chocolate or chips to the dough and mix in gently.
- Optional: I like to place the cookies in the fridge prior to baking for at least 30 minutes or overnight if possible. This allows the dry ingredients to absorb the moisture from the wet ingredients. Creating more flavour in the dough and because the fats are also chilled it prevents the cookies from spreading out too quickly during baking. If you want to avoid the chilling method, follow the shaping method and then continue from step 7.Prepare a plate or tray that will fit in your fridge, covered with a piece of baking paper. Shaping: Using a 6cm/3 tbsp ice cream scoop or a spoon, scoop out 10 balls of cookie dough onto your prepared plate. If you want to have smaller cookies I divide the balls in half to get double the quantity or use a 4cm/1 tbsp scoop.
- Freezing the dough: At this stage, the dough can also be frozen for baking another day.
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6.
- Remove the balls of cookie dough from the fridge and place them on a baking tray lined with baking/parchment paper. Leaving 5cm/2" space between to allow for spreading. I like to push down on the balls to flatten them just a little prior to baking.
- Baking: Bake for 12-14 minutes, until browned around the edges.
- Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
- Optional perfectly uniform cookies: After removing the cookies from the oven, place a cookie cutter over the top of a cookie and use a circular motion to swirl the cookie around the inside of the cutter. This will gently mould the edges into a circle.
