|Chewy American-style cookies, as made by EJ|
Next time I make these, I'm going to use big chunks of dark and milk chocolate instead of chocolate chips, you could also add dried fruit and oats for some different textures.
This recipe makes approximately 14 cookies.
250g plain flour
1tsp bicarbonate of soda
200g muscovado sugar
2tbs golden syrup
2tsp vanilla extract
1 egg yolk
100g chocolate chips
30g fudge pieces
40g flaked almonds
Pre-heat the oven to 160C (fan), line and grease three baking trays.
Sift the flour and bicarbonate of soda into a bowl, add the muscovado sugar, golden syrup, vamilla extract, egg and egg yolk - use an electric mixer to beat into an even batter.
Add the chocolate chips, fudge pieces and flaked almonds and stir through with a spoon.
Dollop evenly spaced tablespoons of the mixture onto the prepared baking trays - leave plenty of space for the cookies to spread.
Bake in batches in the middle of the oven, for 15-20 minutes, or until golden-brown all over. Leave them to cool on the baking trays for a few minutes before transferring onto the wire racks - the cookies will be fragile and soft when removed from the oven, as they cool, the sugars will solidify, making them easier to handle and deliciously chewy.
|Golden syrup cookies|