Judges at the Best Darn Chocolate Chip Cookie Contest, held at the late, great Copia food and wine education center in Napa Valley, California, called this a cookie “with a complex flavor” and “strong chocolate punch” that “is not too sweet.” It won third place and people’s choice for Paige Isbutt in 2006. The first prize winner was a chocolate-chocolate chip cookie and therefore outside the scope of [The Great American Chocolate Chip Cookie Book], if not of that contest.
Image: Peter Muka
The Great American Chocolate Chip Cookie Book by Carolyn Wyman. Published by Countryman Press, 2014.
- 1 cup (2 sticks) unsalted butter, room temperature
- 2⅔ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup golden syrup (preferably Lyle’s)
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup malted milk powder (preferably Carnation)
- ½ teaspoon instant espresso powder
- 2 cups all-purpose flour (preferably King Arthur unbleached)
- 1⅛ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pound bittersweet chocolate chips (preferably Ghirardelli 60% Bittersweet Baking Chips)
- Adjust a rack to the middle position and preheat the oven to 375 degrees. Line baking sheets with parchment paper. 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 tablespoonfuls (or use a small ice cream scoop) 3 inches apart onto the prepared baking sheets. Bake, one sheet at a time, for 10 to 11 minutes, until golden brown at the edges; the center will appear slightly undercooked. Transfer the sheet of baked cookies to a wire rack. Let cool for at least 10 minutes before removing the cookies from the parchment.