Easy Chocolate Chip Cookies-
Chewy or Crunchy
Chewy or crunchy - these easy chocolate chip cookies are delicious however you like them. The only difference here is cooking time. Well, even the raw dough is yummy! It's also egg-free and sugar-free.
The main change I made in this recipe,compared to the original cakey cookie recipe, is to use melted butter. This actually makes the recipe even easier and quicker to prepare. Yesterday, I whipped up a batch of cookie dough in about 10 minutes before picking up the kids from school. They were a bit impatient while waiting for the cookies to bake, but it was worth it for warm, gooey cookies for afternoon tea!
When using melted butter, you don't need an electric mixer, just a bowl and a wooden spoon! I melted the butter in the microwave, but you can just as easily do it on the stovetop.
To make crunchier cookies, just bake them for 2-3 minutes longer.
Easy Chocolate Chip Cookies
Chewy or Crunchy
- 1 1/2 cups plain flour
- 1 cup dextrose
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 125g unsalted butter, melted
- 2 tablespoons glucose syrup
- 1/2 teaspoon bicarb soda (baking soda)
- 1/4 cup boiling water
- 100g dark choc chips
Instructions
Preheat your oven to 170 deg Celcius (325F)
In a medium mixing bowl combine sifted flour, dextrose and salt. Mix together until well blended.
Melt together the butter and glucose syrup, then stir in the vanilla. Remove butter mix from the heat.
Add the soda to boiling water, then stir into the butter. It will foam.
Stir the butter mixture into the flour mixture until just combined, then add in the choc chips. You may to get your hands in to knead the dough a little so the choc chips are mixed evenly.
Scoop tablespoon-sized balls of dough onto cookie trays lined with baking paper or silicone baking mat.
Bake for 15 minutes until the tops are crackly. The cookies will still be soft when you remove them from the oven.
To make crunchier cookies, just bake them for 2-3 minutes longer.
Leave the cookies on the trays to cool for 10 minutes before moving them to cooling racks.
Dextrose-baked cookies harden on cooling. Makes about 24 cookies.
 This cookie is a chewy one. It is softer in the center through being relatively under-baked. |
 This cookie is made from the same dough but was baked longer. You can see the difference in the texture. |
What's better than an easy chocolate chip cookies recipe? Double Choc Chip!
Simply add some cocoa for an amazing transformation.
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What happens if you use Rice Malt Syrup instead of glucose syrup? You get awesome cookies, of course! |
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Sugar Free Choc Chip Cookies - Chewy ones
By Felicity Mullette, August 15, 2017
Chewy chocolate chip cookies are easy to make at home without sugar! Here is an easy and delicious version that is chewy and hard to stop at one
Prep Time: 15 minutes
Cook time: 15 minutes
Yield: 24 cookies
Nutrition Facts
172 calories, 5.4g Fat
Ingredients
- 1 1/2 cups plain flour
- 1 cup dextrose
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 125g unsalted butter, melted
- 2 tablespoons glucose syrup
- 1/2 teaspoon bicarb soda (baking soda)
- 1/4 cup boiling water
- 100g dark choc chips
Instructions
Preheat your oven to 170 deg Celcius (325F)
In a medium mixing bowl combine sifted flour, dextrose and salt. Mix together until well blended.
Melt together the butter and glucose syrup, then stir in the vanilla. Remove butter mix from the heat.
Add the soda to boiling water, then stir into the butter. It will foam.
Stir the butter mixture into the flour mixture until just combined, then add in the choc chips. You may to get your hands in to knead the dough a little so the choc chips are mixed evenly.
Scoop tablespoon-sized balls of dough onto cookie trays lined with baking paper or silicone baking mat.
Bake for 15 minutes until the tops are crackly. The cookies will still be soft when you remove them from the oven.
Leave the cookies on the trays to cool for 10 minutes before moving them to cooling racks.
Dextrose-baked cookies harden on cooling. Makes about 24 cookies.
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