Giant Chocolate Chip Cookies

Name: Giant Chocolate Chip Cookies
Yield: 3 to 5
Ingredients: 280 g Plain flour; 1.5 tsp Cornflour; 1 tsp Baking soda; 0.5 tsp Salt; 170 g Unsalted butter, softened; 150 g Tate & Lyle Light Brown Soft Sugar; 100 g Tate & Lyle Caster Sugar; 2 tbsp Lyle’s Golden Syrup Tin; 1 Large eggs; 1 tsp Vanilla Extract; 250 g Chocolate chips

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Prep

15 min

Bake

15-20 mins

Serves

3 to 5

Difficulty

Easy

About

This quick and simple cookie recipe produces 3 giant chocolate chip cookies! Each cookie is packed with chocolate chips, crisp at the edges and gooey in the middle. This recipe doesn’t require any chilling time, making it perfect for satisfying sweet craving or last minute treat for the loved ones!

made using

Lyle’s Golden Syrup Bottle 325g

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Quick & Easy Easy 3 to 5

Instructions

Ingredients

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Giant Chocolate Chip Cookies

Step 1

Preheat the oven to 160°C. Line 3 large baking sheets with baking parchment and set aside.

Step 2

In a medium bowl, whisk the flour, cornflour, baking soda and salt.

Step 3

Using an electric mixer, beat the butter and both sugars together in a large bowl until combined and creamy (about 2 minutes). Add Lyle’s Golden Syrup and beat again to combine.

Step 4

Add egg and egg yolk and vanilla extract and beat until combined.

Step 5

Fold in the dry ingredients, then add the chocolate chips and mix until combined. You should have a thick cookie dough.

Step 6

Divide dough into 3 portions. Shape each portion into mounds, flattening the top gently. You can add some extra chocolate chips on top of each cookie.

Step 7

Place one cookie on each baking sheet. Bake for 15-20 minutes or until edges and top are lightly browned. The cookies will set more as they cool, so don’t worry if the centres are looking soft.

Step 8

Allow the cookies to cool on the baking sheets for 15 minutes, then transfer to cooling rack to cool completely.