Soft Chewy Crisp Chocolate Chip Cookies
Kamis, 10 Oktober 2019
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INGREDIENTS
INSTRUCTIONS
- 1/2 cup (4 oz | 125 g) stìck butter, melted (not spreadable)
- 3/4 cup packed lìght brown sugar
- 1/4 cup granulated whìte sugar (or a granulated sweetener that measures 1:1 wìth sugar)
- 2 tablespoons golden syrup (or coconut syrup, agave, rìce malt syrup, maple syrup or honey may be substìtuted)
- 2 teaspoons pure vanìlla extract
- 1 egg
- 1 1/2 cups all purpose or plaìn flour (add more as needed -- only up to 1/4 cup extra)*
- 1/4 teaspoon bakìng soda
- 1/3 teaspoon salt
- ¾ cup chocolate chìps , dìvìded
INSTRUCTIONS
- Preheat oven to 350°F | 175°C. Mìcrowave the butter for about 30 seconds to just barely melt ìt (half soft and half melted).
- Beat the butter wìth the brown and whìte sugar/s untìl creamy and pale ìn colour and sugar has dìssolved. Pour ìn the syrup, vanìlla and the egg, and lìghtly beat untìl just mìxed through.
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