Soft Chewy Crisp Chocolate Chip Cookies


½ cup (4 oz | 125 g) stick butter, melted (not spreadable)
¾ cup packed light brown sugar
¼ 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
1¾ cups all purpose or plain flour (add more as needed - only up to ¼ cup extra)*
¼ teaspoon baking soda
⅓ teaspoon salt
¾ cup chocolate chips, divided

*When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!


Subscribe to receive free email updates: