On Sunday, after all the excitements and energy expenditure of the previous day, I was very glad to have a quiet day pottering around at home in my pyjamas. And part of my pyjama-pottering consisted of a spot of baking :: a cookie recipe that I've not made before. Now I am trying to remain calm here, but let me tell you, I am very excited about this recipe. Cos it is the absolute bees-knees. YES it jolly well is!! I tried it again this morning, you know, just to be sure, and Oh. My. Goodness. I was transported to Cookie-heaven.
Do you remember me telling you about my discovery of the perfect carrot cake recipe back in October? Remember the absolute delight and excitement that recipe generated? Well this is more of that. More delight, more excitement, more mmmmmmmmmmmmm. This, to me, is one Perfect cookie recipe. Simple ingredients, easy to make, and the resulting cookies are so utterly, deliciously scrumptious that one can hardly believe ones luck.
So...please do give this a go any time soon. You and your family will thank me wholeheartedly.
Heat oven :: 180C / 350F / Gas 4
Into a bowl ::
100g margerine
75g soft light brown sugar
I think the technical phrase here is "cream together"? Yeah, thats it, get jiggy with a big wooden spoon (or a turquoise silicone one in my case) and beat it all up till it's smooth, light and fluffy.
Into the bowl ::
2tbs golden syrup
175g self raising flour
100g chocolate chips (my preference is plain chocolate chips)
Mix well until you form a stiffy mixture.
Line a tray with baking parchment/greaseproof paper, then using your fingers, scoop up small balls of the cookie mixture and plop onto the baking sheet. You don't need to flatten them or shape them, they only need to be in lumps, but spread well apart :: you should be able to get 18.
Bake in the oven for 8-10 minutes. And NO LONGER!! They should be just turning very lightly golden, and will be very, very soft to the touch. They almost look like they are not cooked, but trust me, do not cook them for a moment longer.
Using a spatula/slice, remove them immediately from the baking tray (go careful because they will be very soft and quite delicate), and place them on a wire rack to cool. As they cool they will begin to harden slightly, but will retain that oh-so-good softness inside. You know, that light chewyness that is soooo good about cookies. That melt-in-the-mouth scrumptiousness that makes one moan out loud with pleasure.
These cookies are so very very good. They need to be eaten with love and abandon. Make yourself a mug of something nice to drink, take a warm cookie (or two) off the cooling rack as you leave the kitchen (no need for a plate) and go nestle yourself into the snuggliest, cosiest little bit of your home.
And enjoy The Moment.
xxxxxxxxxxxxxxx
Edited to add :: I've been asked by a couple of you about golden syrup which it seems is a very British ingredient. If you are in the US, I think the closest substitute would be corn syrup. Happy baking!
No eggs, really? Why?!! Thought they were a must in a cookie recipe.
Posted by: Scott S | November 02, 2014 at 01:57 AM
Hi. Since I'm American and went to American schools in the 50s and 60s, I never learned metric measurements and weights. Can anyone be so kind as to convert the grams to cup measurements for me? simply must try this recipe. I'm at my wit's end trying in vain to get a "soft" cookie to come out of my oven. Thanks.
Posted by: Jaderenee | May 15, 2013 at 09:27 PM
Just tried these with fudge chunks! Equally good. x
Posted by: Hazel | July 29, 2012 at 06:52 PM
Hello Luci...I'm sorry but my english isn' very good. I'm made the cookies and they are delicious. Thank you very much.
Posted by: Ana Martín | March 13, 2011 at 04:51 PM
I'm sorry but my english is very bad.....I'm cooking your cookies and they are delicious...Thank you
Posted by: Ana Martín | March 13, 2011 at 10:35 AM
I don't know if you see new comments for older posts?
In the US you can find Kings Syrup ( red label with a picture of a lion), that would be our closest equivalent to your golden syrup. More flavor than plain corn syrup but not at all "mapeley" tasting.
Posted by: kim | August 23, 2010 at 02:31 AM
I made these today and they are gorgeous. Just like Millies Cookies. I always wondered how they got that chewy bit in the middle. Know I know ;) Thanks again Lucy. x
Posted by: Hazel | July 30, 2010 at 04:10 PM
fab recipe... idea for me who is always running out of eggs and voila! no eggs in this recipe! just need some choc chips now! lol
Posted by: Mandy | February 25, 2010 at 02:55 PM
Hi Lucy,
I made these cookies yesterday with my girls and we loved them! They were really yummy. Once again thanks for your lovely posts. Pati xx ps: I made 8 squares for my first ever blanket and feel proud of myself, yippie!!
Posted by: Pati | February 07, 2010 at 03:08 PM
These wonderful cookies went down a treat this ChrisMoose! Thank you for the recipe, Lucy!
I'm currently at home with a feverish boy snuggled on my lap....think when he goes for a nap I'll whip some up. Poor little man...needs a treat!
Thank you very much for your blog! It cheers me up when I'm stuck inside!
Ali and the boy xx
Posted by: Ali | January 09, 2010 at 03:38 PM
My 4 yr.old and I made these and they came out delish. It was a cinch to put together! Thank you for posting a 1 bowl,egg free recipe Lucy!
Cookies in a jiff is a very good thing. :)
Posted by: Marisa | October 25, 2009 at 03:28 AM
No eggs? Really? Lucy please tell me this is true!
Posted by: Marisa | October 21, 2009 at 10:08 PM
It is a winner. I have posted a link to this recipe on my blog. Thanks.
Posted by: hill upon hill | May 05, 2009 at 05:13 AM
Hi,
I just discovered your blog a few weeks ago, and I love it! Your use of colours in your crochet is wonderful, and I have just made these cookies, they have turned out soooo delicious! glad I trusted you about only baking for 8-10 mins, they are lovely and squiggy in the middle!
Love
Honeypuddle
Posted by: Michelle Picken | April 10, 2009 at 06:45 PM
Just come across your blog and I am keen to try this recipe as it sounds rather yummy. Not being a baking whizz can you tell me will it make a big difference to the success of the recipe if I was to use butter instead of margarine as I don't have any margarine or should I just buy some margarine just so I can try this recipe. LOL.... Sounds like I will want to make the recipe more than once.
Posted by: Shaz | April 07, 2009 at 03:44 AM
I'm from New Zealand where golden syrup is plentiful and a normal part of baking. Corn syrup would be nothing like it. Golden syrup is more like treacle but probably wouldnt use that in this recipe.
Posted by: Nessa | February 24, 2009 at 02:34 AM
I spotted this recipe when you first posted it and came back to say YUM! I've made these cookies twice now (weirdly, they came out better the first time but the second batch was still amazing!). They're great broken up with a scoop of vanilla ice cream. Thanks so much!
Posted by: Rosie | February 18, 2009 at 10:15 AM
Oh. My. Goodness.
I came across your recipe today via Rachel's "Contented" blog.
I made these after dinner. It took me no time at all. That was 30 minutes ago....there are 2 out of 18 left (and that's only because I've secreted them away to have with a cuppa tomorrow!!).
Thank you - this is the BEST recipe. I love it.
(My DH is cursing you though because he's on a diet but he's just eat 6 of these babies :)).
xMx
Posted by: Marie | February 16, 2009 at 06:43 PM
Okay - I thought well everyone says their cookie recipe is the best but when it had Golden Syrup then I was intrigued. I found Golden Syrup when I was in China in 2007. I love the stuff and I found that I buy it on the internet and I have some. I made the cookies and yes, they are the best. It's the Golden Syrup as I can taste it and our syrup would be okay but you wouldn't taste the flavor of Golden Syrup. Thanks so much and you are the queen!! I also doubled the recipe to USA measurements as I'm sharing with people today!!
Posted by: Judy | February 15, 2009 at 04:11 PM
I've just made a batch of these cookies (my 2nd actually - the first time I only put in 100g flour - doh!) and just wanted to say THANK YOU! They are absolutely delicious, and so easy to make. There is a very real danger that there won't be any left by the time the kids get home from school! Thanks for sharing.
:)
Posted by: Rachel L | February 11, 2009 at 12:33 PM
Hi Lucy, What a lovely Blog you have! Think this is my first comment so apologies first for lurking & not commenting and then, THANK YOU for the perfect cookie recipe! They're the best I've ever made, (though had to substitute maple for the golden) and will go down a storm at my youngest's 1st birthday party today I'm sure.
Thank you!!
Victoria xxx
Posted by: Victoria Leather | February 09, 2009 at 12:36 PM
Wow. I had a go at making these yesterday - what a great recipe! I am going to have to try making the carrot cake next.
This post has prompted me to make my first comment, after reading blogs for ages. I've just started my own blog - the cookies have made an appearance already!
Posted by: twist vintage | February 06, 2009 at 06:22 PM
fantastic to find a cookie recipe - with choc chips no less - that is egg-free. My little daughter has egg allergy yet loves her biscuits - this will be perfect to make with her! btw, I adore your crochet work, and love the colours of your photography; your trip to London is my idea of a perfect day out. To find someone so at peace with being a SAHM & who considers it a joy & blessing is fab x
Posted by: treaclezoo | February 06, 2009 at 03:57 PM
They do look fantastic! I wanted to try them but I have a question : no egg..? not even one?
xxxx
Posted by: Mademoiselle M. | February 06, 2009 at 10:36 AM
Mmmm, I can't wait to try this recipe, thanks!!
Posted by: Jess | February 05, 2009 at 07:32 PM