Glucose Syrup Chocolate Chip Cookies
Corn syrup or glucose syrup makes these chewy.
Servings 10 cookies
Cost 5
Ingredients
- 1 stick salted butter, room temperature (114 grams)
- ½ cup light or dark brown sugar (100 grams)
- 2 tablespoons granulated sugar (24 grams)
- 2 tablespoons corn syrup or glucose syrup (36 to 40 grams)
- 1 teaspoon vanilla extract
- 1 large egg (48 grams)
- 1 ¼ cups all-purpose flour (160 to 175 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt plus a pinch
- 1 cup chocolate chunks or chips
Instructions
- In a mixing bowl, using an electric mixer, beat together the softened butter and both sugars. Beat until just creamy, scraping the sides of the bowl. Beat in the corn syrup and vanilla.
- Add the egg one by one, beating just until mixed.
- Mix together the flour, baking soda and salt.
- Add the flour mixture and stir until blended.
- Add the chocolate chunks or chips. Divide dough into 10 balls. Put the balls on a plastic wrap lined dinner plate, then cover with more plastic wrap and forget about them for at least 24 hours.
- When ready to bake, preheat the oven to 325 or 350. If you have a convection oven, you can preheat to 330F.
- Bake two to four cookies at time or start with one just so you can nail down the correct time in your oven. Put a big ball of cookie dough on a parchment lined tray and press top down slightly.
- Set the dough mounds on parchment lined cookie sheets and press down slightly. Bake in a pre-heated oven at 325 F. for 16-18 minutes or until edges are brown. Centers will look sort of pale, but they will brown as they cool. Cool on cookie sheets for about a minute, then transfer to cooling rack to cool and crisp.
- The cookies may have kind of a cakey consistency at this point, but as the corn syrup cools the consistency changes to a more crunchy, chewy, cookie. So let the cookies cool, and if you want to set the chocolate you can freeze them.
