I have tried a lot of chocolate chip cookie recipes over the years trying to find that perfect one. I don’t know that I’ve found it yet but this recipe comes pretty close. The quantities given below will make you approximately 50 cookies. You can bake them for around 7 minutes for a soft, chewier cookie or leave them in for a minute or two extra for a crisper one. If you’re wanting to convert from ounces to cups just remember that eight ounces equal one cup.
16oz caster sugar
4tbs golden syrup
32oz plain (all purpose) flour
2 tbsp baking powder
12 oz chocolate chip
Preheat oven to 200°C/400°F/ Gas Mark 6.
Line baking trays with greaseproof paper and grease lightly.
Mix together the butter, caster sugar and golden syrup until creamy.
Add flour, baking powder and chocolate chips.
Combine mixture until the dough comes together well yet remains slightly crumbly.
Create your cookies by bringing together walnut sized balls of dough. Set out on baking tray leaving adequate space all around. They will flatten and spread as they bake.
Bake for between 7-9 minutes depending on whether you like a soft, crumbly cookie or prefer a crunchier texture.
When cookies are baked, remove them carefully from the oven and lay flat onto a table set out with greaseproof paper. Leave until cool otherwise the cookies will squish together as they are still soft when warm.