Here’s my recipe for soft chocolate chip cookies.
I’ve almost exclusively been doing cupcakes so wanted to branch out a little and try some cookies and here is the result!
Took a couple of tries and a bit of tweaking but I’m happy with this version of them and have the texture and taste exactly where I wanted!

Recipe

• 250g Plain flour.
• 150g Unsalted butter softened to room temperature.
• 125g Caster sugar.
• 50g Dark brown sugar.
• 1/2 Tsp salt.
• ½ Tsp baking powder.
• 25g Golden syrup.
• 1 Large egg.
• 25 Drops of concentrated vanilla essence.
• 125g Chocolate chips.

Method

• Mix caster and dark brown sugar together in a bowl with the salt and baking powder.
• Add the butter and hand whisk until combined.
• Add the golden syrup and whisk in.
• Add the egg and vanilla then whisk in.
• Now add the flour and combine with a spatula, being sure to scrape the edge of the bowl to get it all!
• Add the chocolate chips and mix.
• Lay out some cling film and dust with flour.
• Scrape the mix out. It will be soft and sticky!
• Dust the top with flour and flour your hands.
• Mould into a ball and wrap.
• Put in the fridge until firm.
• Overnight is fine but you may need to let it soften slightly before portioning.
• Turn the oven on at 180c/160c Fan assisted.
• Set out 2 baking trays lined with baking paper.
• Split in to 12 portions and roll into balls. (60g each)
• Place the balls on the trays, 3 per tray with plenty of space between them. It will require 2 batches in a standard sized oven.
• Bake for 14 – 16 minutes, until the edges start to go golden brown.
• They will be VERY soft. Leave on the trays a few minutes before transferring to a wire rack.
• Leave to cool.
• Tan them!