I spend a lot of my free time reading food blogs and I find that I click on the classic recipes most often. Things like banana bread or chocolate cake or chocolate chip cookies always attract my attention. These basics are like comfort food, I guess. I drift towards unfussy foods that I know I will have time to make and will enjoy the most.
This recipe was a happy discovery during one of the many hours of internet searching. It comes from Lisa Yockelson’s blog, The Baking Style Diary. I had been looking for a chocolate chip cookie recipe that might stand out a bit from the batch, and this one caught my eye.
This recipe uses only brown sugar (and lots of it!) as well as a tablespoon of Lyle’s Golden Syrup. All of that sugary goodness makes for a cookie that blurs the lines between cookie and candy. These treats turn out dark and crispy and will shatter in your mouth like toffee. I have made these cookies over and over again, always to rave revues. These cookies are really outstanding!
If you are unfamiliar with Lyle’s golden syrup it is a great ingredient to include in your baking. It is a British product that gives a nice caramel flavor to desserts and adds a bit of distinction. It is pure cane syrup and has the consistency of honey. It can be purchased on line or some specialty food shops have it.
If you have a stand mixer, now is a good time to use it as this recipe makes a big batch of dough. In the original recipe the author directs you to use cool butter, but I found it easier to work with room temperature ingredients and then chill the dough overnight once it is scooped into balls. I used a bit less chocolate than she did and they are still very chocolatey. you can find the original recipe here.
Ingredients
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 sticks plus 2 tablespoons unsalted butter, at room temperature
- 1 3/4 cups light brown sugar, packed
- 1 tablespoon Lyle's Golden Syrup
- 2 large eggs, at room temperature
- 1 tablespoon vanilla
- 2 cups bittersweet chocolate chips
Instructions
- Stir together the flour, baking soda, baking powder and salt.
- In another bowl, cream butter until light. Add the brown sugar and Lyle's golden syrup, beating until fluffy, and then beat in the eggs one at a time. Beat in the vanilla.
- Using a wide spatula, stir in the flour mixture, and then the chocolate chips.
- Scoop the dough into balls with a 2 tablespoon spring-release scoop. Place them onto a large cookie sheet that has been lined with baking parchment.
- Place the cookie sheet into the fridge, and chill the dough for at least an hour and preferable overnight.
- Preheat the oven to 350 degree and line another cookie sheet with parchment. The cookies will spread quit a bit, so leave about 3 inches of space between each cookie. bake for about 20 minutes.
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