A high altitude recipe for the softest, chewiest chocolate chip cookies, made with mini chocolate chips and the unexpected addition of golden syrup.
You might also love these recipes for matcha chocolate chip cookies, red velvet chocolate chip cookies, and double chocolate white chocolate chip cookies.
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Why You’ll Love This Recipe
The Softest and Chewiest. I have many chocolate chip cookie recipes on my website, from my most popular “best” chocolate chip cookies, which are loved for their easy mixing method that doesn’t require a mixer, to my brown butter chocolate chip cookies (my personal favorite), which have crisp edges and slightly chewy centers. What sets today’s recipe apart, though, is the use of golden syrup. Golden syrup, like corn syrup, is an invert sugar, and it’s the key ingredient in keeping these cookies super soft with a chewy texture that lasts for days after baking.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter. Make sure the butter is very soft, but not melted.
- Light Brown Sugar and Granulated Sugar.
- Golden Syrup. The syrup is the invert sugar that makes these cookies softer and chewier. You can find Lyle’s Golden Syrup at your local World Market, or on Amazon, but you can also substitute light or dark corn syrup instead. Corn syrup won’t have the same flavor as the golden syrup, though.
- Egg.
- Vanilla Extract.
- All-Purpose Flour.
- Corn Starch. Helps to keep the cookies soft.
- Baking Soda.
- Salt.
- Chocolate Chips.
Instructions
- With an electric mixer (either hand held or a stand mixer) beat the softened butter, brown sugar, granulated sugar, egg, golden syrup, and vanilla, for several minutes, until well combined. There may still be a few small lumps of butter, which is fine.
- In a bowl, combine the flour, corn starch, baking soda, and salt. Add the flour mixture and the chocolate chips, and mix just until the dough is combined.
- Use a medium cookie scoop with a release lever (approximately 1 1/2 – 2 tbsp capacity) to scoop 2 dozen balls of dough.
- Roll the dough balls smooth between your hands, then slightly flatten the balls. Cover the dough balls and chill in the refrigerator for two hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the chilled cookie dough balls 2 inches apart on the baking sheet, and bake on the center oven rack for 9-10 minutes.
- Cool the cookies on the pan for 1 minute, then transfer to a cooling rack to cool completely.
More High Altitude Chocolate Chip Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Thin and Crispy Oatmeal Chocolate Chip Cookies
- Matcha Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
- Chocolate Marble Cookies (“Chipless” Cookies)
- Olive Oil Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies for Two
- Soft and Chewy Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Double Chocolate White Chocolate Chip Cookies
- Chocolate Chip Blondies
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover cookies should be stored in an airtight container for up to 3 days, or wrapped well and frozen for 3-6 months.
If you don’t have golden syrup (which you can find at your local World Market), you can substitute another type of invert syrup. Light or dark corn syrup is a good substitute, but you may not have good results with pure maple syrup or honey without other adjustments to the recipe.
You Might Also Love
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Soft and Chewy Chocolate Chip Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- Medium Cookie Scoop with Release Lever (1 1/2 – 2 tbsp capacity)
Ingredients
- 6 tbsp unsalted butter, softened to room temperature
- ½ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- 2 tbsp golden syrup (see notes)
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup semi sweet mini chocolate chips
Instructions
- With an electric mixer (either hand held or a stand mixer) beat the softened butter, brown sugar, granulated sugar, egg, golden syrup, and vanilla, for several minutes, until well combined. There may still be a few small lumps of butter, which is fine.
- In a bowl, combine the flour, corn starch, baking soda, and salt. Add the flour mixture and the chocolate chips, and mix just until the dough is combined.
- Use a medium cookie scoop with a release lever (approximately 1 1/2 – 2 tbsp capacity) to scoop 2 dozen balls of dough.
- Roll the dough balls smooth between your hands, then slightly flatten the balls. Cover the dough balls and chill in the refrigerator for two hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the chilled cookie dough balls 2 inches apart on the baking sheet, and bake on the center oven rack for 9-10 minutes. Optional: while the cookies are hot from the oven, use a round cookie cutter with a circumference that's larger than the baked cookies and "scoot" it around the cookies to pull the edges in for a perfectly circular cookie.
- Cool the cookies on the pan for 1 minute, then transfer to a cooling rack to cool completely.
Notes
https://curlygirlkitchen.com/
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