Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup barley malt syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and barley malt syrup until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 250
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 110mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 18g
Protein: 3g
Substitutions for ingredients:
- Barley malt syrup can be substituted with honey or molasses.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Use white chocolate chips or a combination of white and dark chocolate chips.
- Add 1 teaspoon of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the barley malt syrup to ensure a smooth and even mixture.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- For a chewier texture, chill the dough for at least 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle cookies with sea salt or dust with powdered sugar.
Pairings:
Serve cookies with a glass of cold milk or a cup of hot tea or coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for at least 30 minutes before baking.
- If the cookies are too dry or crumbly, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Wash hands and surfaces thoroughly before and after handling raw cookie dough.
Food history:
Barley malt syrup is a sweetener made from sprouted barley that has been dried and ground into a powder, then mixed with water and cooked down to a thick syrup. It has been used as a sweetener in baking for centuries, particularly in traditional European recipes.
Flavor profiles:
These cookies have a rich, caramel-like flavor from the barley malt syrup, balanced by the sweetness of the chocolate chips.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack with a cup of tea or coffee.
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Taste: Sweet, Nutty, Chocolatey, Chewy