Soft Chewy Crisp Chocolate Chip Cookies
The best, easy Soft Chewy Crisp Chocolate Chip Cookies with simple steps and a special added ingredient for perfect cookies in under 15 minutes!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup stick butter (not spreadable, melted)
- 3/4 cup light brown sugar (packed)
- 1/4 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
- 1 1/2 cups all purpose (or plain flour, add more as needed -- only up to 1/4 cup extra)
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- ¾ cup chocolate chips (divided)
Instructions
- 1
Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- 2
Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- 3
Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- 4
Fold in half of the chocolate chips with your hands.
- 5
Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- 6
Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- 7
Allow to cool on the baking sheet for about 30 minutes.