Cookie Monster

Everyone loves a good cookie. Whether with a glass of milk or warm with ice cream, chocolate chip cookies can provide that sweet treat you are looking for.

I like my cookies to be crispy on the outside but soft and chewy on the inside. They must be cooked but still have that slight cookie dough texture. I also like them with a mix of chocolate chips - dark, milk and white.

This recipe I found perfectly combines the texture and flavours I enjoy in a cookie and are also simple to make. The dough itself can be frozen and defrosted at another time to make the cookies when you want.

Ingredients

• 125g unsalted butter, softened
• 100g light brown sugar
• 2tbsp golden syrup
• 1tsp vanilla essence
• 160g self-raising flour
• 150g chocolate, milk, dark or white broken into 0.5cm chunks

Method

1. Preheat the oven to 180ºC/gas 4.
2. Beat the butter and sugar together until light and creamy. Beat the golden syrup into the butter and sugar with the vanilla essence. Mix in flour and chocolate chunks until just combined.
3. Take a teaspoonful of the mixture, roll it into a ball, then place onto a greased baking tray, flattening it slightly with the palm of your hand. Repeat with the remaining dough, allowing plenty of room for the cookies to spread while baking.
4. Bake for 12 mins until golden brown.
5. Allow chocolate chip cookies to cool on the tray for few mins before transferring them to a wire rack.

Source: http://www.goodtoknow.co.uk/recipes/138328/Chocolate-chip-cookies

What makes these cookies chewy and gives them a hint of toffee is the addition of golden syrup. It makes the cookies feel like traditional American style cookies rather than the hard biscuit or cake type ones you may find mass produced.

These cookies don't last long whenever I make them and can be served either hot or cold but will last up to a week when stored in an air tight container.