Chocolate chip cookies. There are so many recipes and variations! Crispy, chewy, crunchy or soft… This particular one is based on my favourite kind – with slightly crisp edges and a chewy, buttery interior. They are great for keeping in the freezer as prepared cookie dough. I love to eat them warm!
As I used an ice cream scoop to portion them out, they were all evenly sized with little effort and ready at a moment’s notice. I often throw in a tray to bake after the dinner roast comes out of the oven. Remember to adjust the oven temperature though. With the even sizing, they bake into perfect round discs for those ice cream sandwiches too.
Since this recipe does not contain eggs, you can safely eat them “raw”, or added into ice cream as edible cookie dough. Think about that next time you are having ice cream 😄
- 250g butter, unsalted and melted
- 1 cup brown sugar
- 1 cup caster sugar
- 1 tsp vanilla paste
- 3 Tbsp maple syrup (I used Noble, but you can also use golden syrup)
- 3 1/2 cup plain flour
- 3 1/2 tsp baking powder
- 1 cup chocolate drops
- Preheat oven to 180c bake or 160c fan bake.
- Line 2 baking trays with baking paper.
- Mix all wet ingredients and sugars together in a standmixer, until combined.
- Sift in flour and baking powder, mix until combined. The dough should just come together. If not, add up to 2 tbsp of water till it binds. Add in chocolate drops.
- Using a small ice cream scoop or tablespoon, place balls of dough on prepared trays and press down lightly with a fork. (Freeze extra on a sheet and transfer to an airtight box for better storage. The picture above features the New World Fresh PODS with a pump to remove air from inside the box. No more lost bags of freezer-burned cookie dough in the freezer!)
- Bake for approximately 13-15 minutes, till brown on the edges and slightly puffy in the centre. Cool on trays for 5 minutes before moving to a wire rack to cool completely.