Chocolate chip cookies without brown sugar

Ingredients

• 300 grams all purpose flour
• 0.5 teaspoon bicarbonate of soda
• 150 grams butter (if using unsalted, add a pinch of salt)
• 225 grams white sugar
• 1 tablespoon golden syrup
• 2 eggs (one whole, one yolk)
• 2 teaspoons vanilla extract
• 300 grams chocolate chips

Instructions

1. 1

   Line two baking sheets with parchment paper. Don't preheat the oven just yet.

2. 2

   In a bowl, use a fork to thoroughly combine the all-purpose flour and bicarbonate of soda. Add a pinch of salt if you are using unsalted butter.

3. 3

   In a large microwave-safe bowl, melt the butter until fully liquid. Add the white sugar and golden syrup to the melted butter, then beat with an electric hand mixer (or stand mixer) for about 1 minute until well combined.

4. 4

   Add the whole egg, the extra yolk and the vanilla extract. Beat for about 3 minutes until the mixture becomes light and fluffy.

5. 5

   Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.

6. 6

   Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.

7. 7

   Use a cookie scoop, ice cream scoop, or large spoon to place balls of dough onto the lined baking sheet. Leave about 8 cm (3 inches) of space between each ball to allow for spreading.

8. 8

   Preheat the oven to 170℃/338℉/gas mark 3.

9. 9

   Place the baking sheets in the fridge while the oven preheats.

10. 10

    Once the oven is preheated, bake the first tray on the middle shelf for 14-15 minutes, or until the cookies are a very light golden brown.

11. 11

    Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.