Everyone has an ideal chocolate chip cookie.
Either your momma or your nonna or whoever makes ’em just the way you like, and any other way simply will not do.
Maybe you like them crispy and thin or fat and fluffy, as big as a frisbee or small like little jewels.
Maybe you like them with dark chocolate, milk chocolate, semi-sweet chocolate, chips, chunks, shards, or whatever.
Maybe you’re not a human and you don’t even like chocolate chip cookies.
(Go back to your own planet!)
I’m not here to tell you I’ve a better cookie than your grandma.
No way am I straying into that territory; I’ll never measure up.
What I am here to tell you is that I have a very unorthodox and very delicious cookie recipe for you that happens to have chocolate chips and that you should make.
These cookies blur the lines between chocolate chip, spice, and sugar cookies.
They’re soft and fluffy, like sugar cookies.
They’re rolled in sugar, like spice.
They’ve got a rich, buttery flavor punctuated with gooey chocolate chips, like youknowwho.
Yet the whole, in this case, adds up to so much more than the parts.
Fresh out of the oven, these cookies smell like heaven.
They’re nutty from the browned butter, sweet and spicy from the cinnamon, and you can genuinely smell the chocolate as it roasts in the oven.
Fresh out of the oven, these cookies taste like heaven.
They’re crunchy on the outside, thanks to the pearl sugar, soft and pliable on the interior thanks to a severe underbaking, and they’re studded with still-melted chocolate chips.
I had two fresh and hot, thankyouverymuch.
The trick to getting the best cookies is the baking time.
In my experience, if you follow what cookbooks say, you’ll end up with rocks.
I always used to put the most delicious cookie dough in the oven and, 10-12 minutes or however long later, pull out cookies so crispy they could break your tooth.
Obviously, liberal milk was needed in those cases.
They still taste good, yes, but if you want to make irresistible cookies, you have to underbake them.
They should still be puffy when you pull them out of the oven.
Keep in mind that no matter how soft they are straight out of the oven, the next day they will be harder.
That’s just the way life goes; there’s no easy way around it.
These cookies pack a punch.
A solid right hook, I’d say.
The cast of characters features a few of my all-time favorite ingredients ever in them.
Mini chocolate chips.
And now, golden syrup. We’ve only just met and yet how I love you. Oh how I do.
Moral of the story: I’m sure as heck not your momma, but I’ll make you some damn good cookies if you let me.
P.S. check out the real life situation in the picture right below. Six cookie sheets stacked up nice and high and very unstably. Welcome to my kitchen.
Not Yo’ Momma’s Chocolate Chip Cookies
makes 15 large cookies
8 tablespoons butter, softened
5 tablespoons butter, browned
1 very lightly packed cup of brown sugar
1/4 cup golden syrup, like Lyle’s (can sub honey or molasses or agave, but flavor will change drastically and I can’t vouch for the texture. Lyle’s is available in most supermarkets nowadays.)
big splash vanilla extract
2 pinches cinnamon
2 big, big pinches sea salt
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 scant cup mini chocolate chips
swedish pearl sugar, for rolling (you could also use turbinado sugar, or alternately use none… but that’s boring, isn’t it?)
Beat the first measure of butter on high speed until smooth.
Add in the brown sugar and beat for 2 minutes, until the grit is starting to disappear and the mixture is becoming fluffy.
Scrape the sides of the bowl and add in the egg.
Beat for 1 minute on low until egg is incorporated.
Scrape the sides of the bowl and add in the golden syrup.
Beat on medium high for 4 minutes, until the mixture is extremely fluffy and shiny, and very pale.
Add in the vanilla, cinnamon, and salt and mix until combined.
Scrape the sides of the bowl.
Add baking soda and part of flour (1/4 cup increments).
Mix on low to combine, while slowly adding flour.
Mix only until homogeneous. Add in the chocolate chips, stirring only to combine.
Scoop into rounds using an ice cream scoop.
Roll into even balls and roll in sugar.
Place on a baking sheet at least 1 1/2 inches apart from each other, then flatten slightly and evenly until they look like mini hockey pucks.
Preheat oven to 350 degrees F.
Bake cookies for 16-17 minutes, until the edges are golden brown but the interior still looks slightly puffy and pale (see photo below).
Enjoy one or two warm… You won’t regret it!
Brown on the edges, golden in the center. Still kinda puffy and jiggly.