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American Style Chocolate Chip Cookies

Here's a very easy recipe for those American Style Chewy Cookies. They are 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, so great for kids, although they usually eat half the dough before it goes in the oven! I have been practicing this recipe, (which I adapted from one I found on Netmums) for a while so hope that it's fairly fool proof now!

Enjoy the video, and a big thanks to Josh for being a good sport!

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)
  • 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

1. Preheat the oven to 180 C. 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.

5. Leave them to cool on the baking sheet for 15 minutes. Then transfer to a wire rack to cool completely before devouring.

Hints & Tips:

  • 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.
  • 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. 

More Easy Budget Recipes

Reader Comments (6)

I made these today and they are delicious and definitely chewy - lovely! I was using a blender so added the choc chips after the flour (didn't want them to get blended!). Before adding them I found the mixture to be like bread crumbs?! So I added an egg! Also found they took more like 15 minutes to get to the perfect colour. But they're lovely, my family are very impressed, thank you so much!

March 17, 2012 | Unregistered CommenterHannah

Hi Hannah! Thanks for your comment! Really pleased your family enjoyed them! Will try adding an egg next time. No idea why mixture was like breadcrumbs, I've not had this before. Perhaps our scales weighed the ingredients slightly differently?? Filipa x

March 21, 2012 | Registered CommenterGourmet Mum

Thanks for the recipe Filipa! I made these today and they are very yummy!
I had to improvise a lot as we don't have all the ingredients in this country. I used plain flour and added some baking powder. Instead of vanilla essence I used a sachet of vanilla sugar, The soft brown sugar just had to be normal sugar as we can't get it here, and as they don't sell ready made choc chips here I just bought some dark chocolate and chopped it into little bits (which was the most work, the rest of it is a doddle!) Thank goodness I managed to bring some golden syrup back from the UK! (which is the key ingredient as you say).
It's good you warned that they would feel very soft as I thought they were underdone. But you are right: they turned out perfect once cooled.
Next week: oat and raisin cookies.....

November 30, 2012 | Unregistered CommenterLisca

Hi Lisca, Wow good improvisation skills! I think normal sugar works just as well and I'm sure the choc chunks were probably nicer than choc chips. They do seem quite raw when they come out of the oven don't they? But they sort themselves out when they cool down, you just have to trust the recipe! Hope you enjoy the oat and raisin ones, they are one of my faves. Filipa x

December 4, 2012 | Registered CommenterGourmet Mum

These were amazing! Followed the recipe to a tee (apart from using cater sugar instead of brown soft sugar). Might try them with less sugar next time since the syrup gives them extra sweetness too :)

September 21, 2013 | Unregistered CommenterCandy

Recently discovered this blog and already have a list of recipes to try. Just made these cookies this morning and instead of chocolate chips l chopped up some two cadburys caramel bars. Totally lush. The hints and tips section was very helpful. Thanks for a great recipe and looking forward to making some more soon :)


March 15, 2014 | Unregistered CommenterKara

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