brown sugar chippers

dough

2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt, preferably fine sea salt
1/2 pound plus 2 tablespoons (18 tablespoons or 2 sticks plus 2 tablespoons) cool unsalted butter, cut into tablespoons-size chunks
1 3/4 cups firmly packed light brown sugar
2 cool large eggs
3 teaspoons vanilla extract
3 teaspoons Lyle’s Golden Syrup
2 3/4 cups semisweet chocolate chips

procedure

Preheat the oven to 350 degrees F. Have several cookie sheets at hand.

For the dough, whisk the flour, baking soda, baking powder, and salt in a medium-size mixing bowl. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 1 minute. Continuing on moderate speed, add the sugar in 2 additions, beating for 1 minute after each portion is added. Blend in both eggs and vanilla extract. Blend in the golden syrup. On low speed, mix in the sifted mixture in 2 additions. Scrape down the mixing bowl frequently with a rubber spatula to keep the batter even-textured. By hand, work the chocolate chips into the dough, using a flexible spatula.

Spoon rounded 1/3-cup amounts of dough onto the unlined baking sheets, arranging them 4 inches apart, and placing no more than 5 mounds to a sheet. The easiest way to portion out the dough is with a #16 disher made by stöckel (or use a #20 sdisher made by Fratelli Piazza). The rounds of dough spread significantly as the cookies bake. Keep the dough mounds plump. Avoid smoothing the edges of the dough.

Bake the cookies in the preheated oven for 15 minutes, or until just set. The middle of each cookie will be slightly puffy but collapse slightly when cool.

Let the cookies stand on the baking pans for 1 minute, then transfer them to cooling racks, using a wide offset metal spatula. Serve the cookies freshly baked, or within 8 hours of baking.

creates

about twenty cookies

store

best freshly baked (big, happy sigh)

notes

◊ the butter should be cool, not softened
◊ the temperature of the eggs should be cool
◊ using cool butter and eggs returns baked cookies that are slightly thick and chewy
◊ read about Lyle’s Golden Syrup here