ALL GROWN-UP CHEWY CHOCOLATE CHIP COOKIES

ALL GROWN-UP CHEWY CHOCOLATE CHIP COOKIES image

Yield 24 cookies

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup golden syrup (preferably Lyle's)
1 large egg
1 tablespoon vanilla extract
1/4 cup malted milk powder (preferably Carnation)
1/2 teaspoon instant espresso powder
2 1/4 cups all-purpose flour (preferably King Arthur unbleached)
1 1/8 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pound bittersweet chocolate chips (preferably Ghirardelli 60% Bittersweet Baking Chips)

Steps:

Place a rack in the center of the oven and preheat to 375°F. Line cookie sheets (not air cushion style) with parchment. In a large bowl, cream together the butter, brown sugar, granulated sugar and golden syrup. Beat in the egg, vanilla, malted milk powder and espresso powder. Add the flour, salt, baking powder and baking soda; stir until thoroughly combined. Stir in the chocolate chips. Drop the dough by rounded tablespoons (I use a #40 ice cream scoop) 3 inches apart onto prepared cookie sheets. Bake for 10 to 11 minutes, until golden brown at the edges; the center will appear slightly undercooked. Transfer entire sheet of baked cookies to a wire cooling rack. Cool for at least 10 minutes before removing the cookies from the parchment.