I used to make these cookies far too often. Now, they’re a serious treat. These are always my go-to choc-chip cookies because they are amazingly soft, chewy and moist (yes I know you’re cringing at me using the word moist but it IS the best adjective in baking speak).
I’m not one to share my top secret recipes, but I’m feeling extra generous, so here’s both the best AND the easiest choc-chip cookie recipe you’ll find.
Oh and yes, the dough is to die for and I generally eat half the mixture before it goes in the oven.
1 cup self raising flour
1 cup brown sugar
½ cup butter (softened)
1 teaspoon vanilla essence
1 tablespoon golden syrup (the key to chewy cookie success!)
Choc chips (any kind, I usually like to use a mix of white and milk)
Macadamia nuts, chopped (optional)
- Preheat oven to 160 degrees Celsius (150 degrees Celsius for fan forced).
- In a food processor, beat butter, sugar and vanilla essence until fluffy.
- Add flour and gradually add the golden syrup as the mixer is working. If the mixture seems to dry and not combining add a touch more golden syrup.
- Place mixture in mixing bowl and mix through the choc-chips and macadamia nuts if you wish to do so.
- Roll into balls and place on tray (with oil or baking paper to ensure no sticking).
- Bake in oven for 7-10 mins. Watch these babies closely because of their chewy nature they tend to burn if left in even the slightest bit longer than they should be. Cookies should not be brown at all, just ever so slightly golden. When they come out of the oven they will seem uncooked and very soft. Allow cooling for 10-15 minutes and they will be perfect!
These guys are addictive and even better heated up in the microwave the next day. If I am bakin’ for a crowd, I will always double the recipe because a single batch won’t yield many cookies and that could be a disaster…ENJOY!