Date Syrup Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with melted butter and date syrup!
Servings 18
Cost 5
Equipment
- Mixing Bowl
Ingredients
- 1 stick unsalted butter (114 grams)
- 2 tablespoons date syrup (36 grams)
- ⅔ cup light brown sugar, tightly packed (130 grams)
- ⅓ cup granulated sugar (70 grams)
- 1 large egg room, temperature
- ¾ teaspoon vanilla extract
- 170 grams all-purpose flour** (1 ⅓ cup)
- 40 grams whole wheat flour, preferably KA organic** (⅓ cup)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips
- ½ cup cup walnut pieces optional
Instructions
- Melt the butter in the microwave using 50% power. Let cool completely, then put in the mixing bowl.
- In a mixing bowl, combine the melted butter, date syrup, brown sugar and granulated sugar. Stir well, then stir in the egg and vanilla extract.
- Combine the flour, baking powder, baking soda and salt. Add to the date syrup mixture and stir until blended, then stir in the chocolate chips (and walnuts, if using).
- Using a (generously scooped!) medium cookie scoop or a heaping tablespoon, drop mounds of dough onto a plate lined with plastic wrap. Cover and chill the mounds for 1 hour or until ready to bake. Chilling overnight makes the cookies even better.
- Bake for 12 to 15 minutes at 350 degrees F. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. And here's the difficult part. Let the cookies cool completely. For some reason, these are better once they've cooled and set.
- Note: It’s important to weigh the flour to get 220 grams. If you don’t have a scale, stir the flour and spoon it into the cup.
Notes
Note: It’s important to weigh the flour to get 220 grams total. I put the volume measurements in as well, but I go by weights so I put those first.
You can substitute all-purpose flour for the whole wheat. Use a total of 1 ⅔ cup (220 grams) AP and add 1 teaspoon or cornstarch.