Date Syrup Chocolate Chip Cookies

I never go to Marshall's, Ross or TJ Maxx without checking the gourmet food section for deeply discounted coveted ingredients. I once found a very high quality vanilla extract, but it was only once and since then it's been my white whale. But one day I found something even better. I popped into Ross to look at clothes, did a quick pass through the food section and found date syrup! Date syrup is something I usually have to order and runs about $10. Ross had it for $3.99. I left the store thinking of all the ways to use it, but knowing the first would be in Date Syrup Chocolate Chip Cookies.

D'vash Brand

The brand I found at Ross and which I've been testing with is D'vash. Having tried one other brand of date syrup, I think I like the D'vash a little better in terms of flavor and texture. It worked perfectly in vegan recipes which I linked to above, and in this new Date Syrup Chocolate Chip Cookies recipe which the family is really enjoying. If you can't find it at the discount store (and chances are you won't), the best way to buy it is on Amazon.

Date Syrup Chocolate Chip Cookies

These cookies have a very chewy texture thanks to both the sugar and the date syrup. They're sweet, so if you are sensitive to sweetness but still like chewiness you can offset the sweetness with some nuts. Cutting the sugar will change the texture somewhat, but feel free to try it if you are in experimental mode. And speaking of texture, the texture is much better and the cookies are prettier when made with dough balls that have been chilled overnight. I have been baking a few cookies right away and chilling the rest of the dough balls, and they just get better and better with age.

A Few Ingredient Notes

There's a lot of room for improvisation, especially since this is a dump-and-stir date cookies recipe that does not require a mixer. Here are a few notes about this version

• For the date syrup, each tablespoon weighs 18 grams, so you can weigh it or measure with a tablespoon. If you use a tablespoon, just dip the tablespoon into the melted butter and the date syrup will slide right off.
• It's best to weigh the sugar and flour if possible. I did my best to match the volumes up with the proper weights, but weights are more accurate.
• For the flour, I used King Arthur AP and King Arthur Organic Whole Wheat. The whole wheat flour doesn't add a wheat flavor, but it soaks up moisture and helps create a slightly dryer dough. You can use all-purpose instead of the white whole wheat, but if you do that add a teaspoon of cornstarch.
• I've tried adding Whoppers (malted milk balls) and their texture worked really well with the the texture of the cookie once completely cooled. Heath toffee bars might also be a good addition. Chopped dates would be terrific too. Just remember to let these cookies cool, as the texture improves.

Date Syrup In Place of Date Paste

Before buying date syrup, I used date paste made with pureed softened dates. Date syrup, which you can use in place of date paste, makes things much more convenient. I've tested it in the Vegan Date Paste Chocolate Chip Cookies, and will update when I test it in the Vegan Snickerdoodles. This new recipe is a little different and it is not vegan.

Update: Trader Joe's Date Syrup!

2/222/2022 Spotted date syrup at Trader Joe's! I haven't tested it yet in these cookies, but I'm sure it would work perfectly.

• Date Nut Chocolate Chip Meringues
• Toasted Pecan Date Bread
• Vegan Date Paste Double Chocolate Cookies
• Vegan Date Paste Chocolate Chip Cookies
• Classic Date Bars

Recipe

Date Syrup Chocolate Chip Cookies

Anna

Soft and chewy chocolate chip cookies with melted butter and date syrup!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling and Cooling 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Dessert

Cuisine American

Servings 18

Equipment

• Mixing Bowl

Ingredients

 

• 1 stick unsalted butter (114 grams)
• 2 tablespoons date syrup (36 grams)
• ⅔ cup light brown sugar, tightly packed (130 grams)
• ⅓ cup granulated sugar (70 grams)
• 1 large egg room, temperature
• ¾ teaspoon vanilla extract
• 170 grams all-purpose flour** (1 ⅓ cup)
• 40 grams whole wheat flour, preferably KA organic** (⅓ cup)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups chocolate chips
• ½ cup cup walnut pieces optional

Instructions

 

• Melt the butter in the microwave using 50% power. Let cool completely, then put in the mixing bowl.
• In a mixing bowl, combine the melted butter, date syrup, brown sugar and granulated sugar. Stir well, then stir in the egg and vanilla extract.
• Combine the flour, baking powder, baking soda and salt. Add to the date syrup mixture and stir until blended, then stir in the chocolate chips (and walnuts, if using).
• Using a (generously scooped!) medium cookie scoop or a heaping tablespoon, drop mounds of dough onto a plate lined with plastic wrap. Cover and chill the mounds for 1 hour or until ready to bake. Chilling overnight makes the cookies even better.
• Bake for 12 to 15 minutes at 350 degrees F. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. And here's the difficult part. Let the cookies cool completely. For some reason, these are better once they've cooled and set.
• Note: It’s important to weigh the flour to get 220 grams. If you don’t have a scale, stir the flour and spoon it into the cup.

Notes

Note: It’s important to weigh the flour to get 220 grams total. I put the volume measurements in as well, but I go by weights so I put those first.

You can substitute all-purpose flour for the whole wheat.  Use a total of 1 ⅔ cup (220 grams) AP and add 1 teaspoon or cornstarch.

Keyword Chocolate Chip Cookies, date syrup

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