A cookie a day keeps the doctor away!
Don’t believe me? Well, I don’t see why not. By enjoying the sweet things in life and not depriving myself from what I love, I kinda keep the doctor away – most of the time. Just have a glass of milk with these cookies, and eat some fruit and veg too during the day! And, you’re completely sorted. Cool, huh?!
These cookies are so super simple to make, it’s actually quite a shame I don’t make them more often.
And there are so many variations you can come up with: You can add nuts (pecan nuts, almonds, hazelnuts) to the cookies, or white and dark chocolate chips for a proper chocolate fest. Why not add dried cranberries or cherries, or even peanut butter chips or peanuts to them?
I prefer to keep things simple, and always return to my plain old favourite: a milk chocolate cookie, for which I use Côte d’Or chocolate – in my opinion one of the best on the market. It’s quite intense in flavour, and stronger than regular milk chocolate.
Also, don’t be worried by the use of golden syrup and molasses: if you can’t get these where you are, just leave them out. Your cookies might turn out slightly less chewy, but really, it’s not such a huge difference. If you only have one of these ingredients, don’t bother buying a jar of the other specially for this recipe: just replace the other one with what you’ve got.
So, what way do you prefer your cookies? Plain or stuffed with chunks of other goodies?
Chewy Chocolate Chip Cookies
Makes around 30 cookies
220g butter, softened
1 packet vanilla sugar (10g) or 1 tsp vanilla essence
1 tbsp golden syrup
1 tsp molasses
1 tsp bicarbonate of soda
1 tsp salt
200g good quality milk chocolate (I use Côte d’Or)
Preheat the oven to 190° celsius.
Mix the butter, sugar and vanilla sugar in a bowl until smooth. Add the eggs and beat for a minute until the mix becomes light.
Add the golden syrup and molasses, the flour, bicarbonate of soda and salt and combine to a cookie dough.
Cut the chocolate into small chunks (or use chocolate chips), and add to the cookie dough.
Line a baking tray with a sheet of baking paper. Put balls of about 4cm onto the baking tray (leaving a distance of around 5 cm between them, as they will spread out during baking) and slightly flatten them.
Bake the cookies for 15 mins or until golden brown.