Nearly always, I go for the dark chocolate. It is rare that I reach out for white or even milk. I was sure though that dark and white chocolate will complement each other-with the colours and sweetness/bitter tone. Having spot this recipe in a recent Real Living Magazine, I decided to give it a go.
The result is a crisp and chewy cookie. I love what the golden syrup adds to it- just the additional flavour and sweetness. This recipe is certainly a winner in my hunt for the best home made chocolate chip cookies!
note- it says made 16 giant cookies- I shaped them to smaller ones and it yielded 36.
2/3 cup brown sugar
2 cups flour
100 grms butter
3 tbsp golden syrup
1 tsp vanilla extract
1 tsp bicarb soda
1.5 tsp milk (or soy milk)
150 grams of white choc bits
150 grabs dark choc bits
Pre heat oven 180C. Line 2 cookie pans with baking paper.
Place butter, syrup and vanilla in sauce pan over medium heat. When mixture is bubbling n melted, remove from heat and add bicarb. Stir.
Place all other ingredients (but milk and choc chunks) in a bowl. Add the butter mixture and fold. Add milk. Fold in choc chips.
Place tsp of cookie dough on tray and flatten them. Bake for 15 mins.