Chewy Chocolate Chip Cookies

Ingredients for 1 servings:

• 250 g butter, soft
• 100 g white sugar
• 100 g cane sugar, preferably moister, with molasses
• 100 g syrup (golden syrup or caramel syrup), not sugar beet syrup!)
• 2 eggs
• 10 ml vanilla extract
• 5 g baking soda
• 10 ml water, warm
• 6 g salt
• 375 g flour, type 405
• 200 g chocolate (chocolate chips), or chopped chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

My optimized recipe for American cookies, makes about 22 pieces

The butter must be really soft, which is essential for this recipe! Beat it together with the two sugars and the syrup in a food processor or hand mixer until fluffy. This will take a few minutes; the mixture will become lighter in color and the sugar will dissolve slightly. Don’t stop too soon, as this step is important for the cookies’ chewiness. You’ll notice this when you run a spoon through the mixture and can barely feel the sugar. Next, add the eggs one at a time. Beat the mixture thoroughly before adding the second egg. Then add the salt and dissolve the baking soda in the warm water before adding it to the mixture. If you have a food processor, let it continue beating during these steps. Turn off the machine after adding the baking soda, because now it’s time to do the work by hand. Slowly mix the flour and chocolate chips into the remaining mixture by hand. Don’t overwork it! Preheat the oven to 170 degrees Celsius. Place one heaped tablespoon of each cookie onto a baking sheet lined with parchment paper. 3 x 3 cookies should fit on one baking sheet. Bake for 12 minutes. The cookies should be lightly browned around the edges and look slightly wobbly in the middle, as if they aren’t fully cooked. This is how it should be! Be sure to remove them at this point, or the cookies will take on a more cake-like consistency. Immediately remove the parchment paper and cookies from the baking sheet and let them cool there. Meanwhile, place a new layer of parchment paper on the baking sheet and bake the next batch of cookies. When the next batch of cookies are taken out of the oven, place the cooled cookies flat in the freezer for 10-15 minutes. This ensures that the chocolate chips are firm and that the cookies can be easily removed from the parchment paper. Makes 22-24 cookies, depending on the size. When I tweaked the original recipe to suit my taste, I reduced the amount of sugar by over 100g. Nevertheless, these are still very sweet cookies, of course, but not overly sweet, in my opinion. If you still want to reduce the sugar, you should only use the white sugar, as the brown sugar and syrup contribute significantly to the chewiness of the cookies. Otherwise, you can swap out the chocolate chips for any other ingredients, such as nuts, fruit, etc., depending on what you like best.