Chocolate Chip Cookies (Easy Soft Chewy)

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Chocolate Chip Cookies (Easy Soft Chewy)

INGREDIENTS

  • 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
  • 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
  • 2 teaspoons pure vanilla extract
  • 1 egg
  • 1 1/2 cups all purpose or plain flour (add more as needed -- only up to 1/4 cup extra)*
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • ¾ cup chocolate chips , divided

INSTRUCTIONS

  • Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half-melted).
  • Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
  • Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour). 
  • Fold in half of the chocolate chips with your hands.
  • Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
  • Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
  • Allow to cool on the baking sheet for about 30 minutes.

Source: cafedelites
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