American Style Chocolate Chip Cookies

Here's a foolproof recipe for those American Style Chewy Cookies - just like the yummy chewy cookies you get in coffee shops and bakeries. They take just 10 minutes to make and 10 minutes to bake - a nice quick one to do with kids.

Hints & Tips for Making Perfectly Chewy Cookies:

It's important that you DO NOT to melt the butter as it will really ruin the cookies as they will spread too far during baking. Butter should be at room temperature.
Golden syrup is a key ingredient! The consistency of the syrup gives the cookies that lovely chewy texture.
Self-raising flour is a must. Plain flour doesn't work. Don't bother trying
Do not be tempted to flatten the balls of cookie dough, they will spread perfectly during the baking.
Do not grease the baking sheet (or parchment) as the cookies will become too greasy. They are buttery enough not to stick.
Take them out of the oven after 10 minutes - or 12 are the very most. Even though they will look undercooked they are not. Any longer and you'll get crunchy cookies.
Wait until they are cool before you munch them. They are best eaten fresh.
You can freeze the dough for a later date if you wish.
Watch the video for more helpful tips

American Style Chocolate Chip Cookies

Makes: 12 cookies
Time: 20 mins start to finish
Cost: 9p per cookie (based on 12 cookies)
Calories: 176 per cookie (based on 12 cookies)

Ingredients:

100g butter or margarine at room temperature
100g soft brown sugar
50g golden syrup
1/2 teaspoon of vanilla extract
50g chocolate chips
150g self-raising flour

Method:

1. Preheat the oven to 180 C / gas mark 4 / 160 fan. Line a large baking sheet with baking parchment. You may need two baking sheets it you have small ones. Non-stick baking sheets don't always need baking parchment but I prefer to use it as it gives better results and saves washing up!

2. Cream together the butter and sugar until smooth and fluffy. Add the syrup and vanilla and mix well. Add the chocolate chips and mix until well combined. Finally add the flour, a little at a time, until you have a smooth cookie dough.

3. Split the cookie dough into 12 equal portions and roll into balls. Place them on a baking sheet with plenty of room between them (at least 10cm) as they will spread during cooking. Do not flatten the balls.

4. Bake in the oven for 10 minutes, or 12 minutes maximum. The cookies will have a golden crust on the outside but be very soft to touch and a bit puffy. Don't worry, they will sort themselves out when they cool.