High Altitude Soft and Chewy Chocolate Chip Cookies
The softest, chewiest chocolate chip cookies, made with mini chocolate chips and the unexpected addition of golden syrup.
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
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, 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.
While the cookies are hot, decorate the tops of the cookies with a few extra chocolate chips.
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