Super Chewy Chocolate Chip Cookies
makes around 30 cookies
adapted from my Soft Baked Chocolate Chip Cookies recipe
1/2 cup (4 oz / 100g) butter
3/4 cup (6 oz / 170g) granulated sugar
1/2 cup (5 oz / 140g) packed brown sugar
1/4 cup (4 tbsp) golden syrup / corn syrup / agave syrup
1 tbsp corn starch
1 egg yolk
1/3 cup (5 tbsp + 1 tsp) almond butter* (no sugar or salt added)
1 tbsp vanilla extract
1/2 tsp salt
2 1/4 cups (9.7 oz / 290g) all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 cup (7oz / 200g) semi-sweet chocolate chips
Melt the butter in a medium saucepan, continue cooking it over a medium flame until it foams and becomes slightly darker with a nutty smell. Take it off the heat and stir in the sugars, syrup and cornstarch.
Let the mixture cool a bit, then quickly stir in the egg and egg yolk.
Return the pan back to the stove, and cook the mixture over a medium heat for 3 minutes, whilst stirring constantly – scraping the bottom and sides of the pan – with a silicon spatula, making sure it doesn’t burn.
Let the mixture cool for 5 minutes, then stir in the almond butter, vanilla and salt until smooth.
Add the flour, baking soda and baking powder and stir it in until fully combined.
When the mixture is completely cool, mix in the chocolate chips, then let the dough rest in the fridge over night, or for about 12 hours.
Preheat the oven to 320 degrees F (170 degrees C), and line a cookie tray with baking paper. Let the dough sit at room temperature for 20 minutes to soften a bit. Take 2 heaped tbsp of cookie dough, roll into a ball and flatten on the cookie tray – the dough doesn’t flatten or spread much when it is baked. Bake the cookies for 6-8 minutes (they should be cooked around the edges but soft in the centre).
Let the cookies cool on the tray for 2 minutes before removing to a wire rack to cool completely. Store in an airtight container.