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Date Syrup Chocolate Chip Cookies

Date Syrup Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with melted butter and date syrup!
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, date syrup
Prep Time 15 minutes
Cook Time 12 minutes
Chilling and Cooling 1 hour
Total Time 1 hour 27 minutes
Servings 18
Author Anna
Cost 5


  • Mixing Bowl


  • 1 stick unsalted butter (114 grams)
  • 2 tablespoons date syrup (36 grams)
  • 2/3 cup light brown sugar, tightly packed (130 grams)
  • 1/3 cup granulated sugar (70 grams)
  • 1 large egg room, temperature
  • 3/4 teaspoon vanilla extract
  • 170 grams all-purpose flour** (1 1/3 cup)
  • 40 grams whole wheat flour, preferably KA organic** (1/3 cup)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups chocolate chips
  • ½ cup cup walnut pieces optional


  • 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.


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 2/3 cup (220 grams) AP and add 1 teaspoon or cornstarch.