· Modified: by Anna · This post may contain affiliate links · 24 Comments
Update: This is an old post from 2010 when I attempted to bake chocolate chip cookies with glucose syrup. The photos are old, and they are of cookies made with dough that had not been chilled for 24 hours. I've added a new photo of the cookies made with chilled dough. Chilling the dough improves the overall texture. The recipe is the same.
It's been 13 years since I shared this recipe and since then glucose syrup has become easier to find. You can order it or as mentioned in the post, replace it with the equivalent amount of corn syrup or Lyle's golden. .
Chewy Chocolate Chip Cookies with Glucose were inspired by a recipe I saw on Martha Stewart’s website -- Blueberries and Cream Cookies. The blueberry flavored glucose cookies were very chewy, so I wanted to see if I could get that same texture by using the thick syrup in a chocolate chip cookie recipe.
Chewy Chocolate Chip Cookies
Glucose syrup was not something I’d expected to see in a Martha Stewart recipe, but her guest that day was a pastry chef at New York City’s Milk Bar, where they make a variety of unique cookies with interesting ingredients. According to the chef, glucose syrup (which seems to be more common in UK based recipes) gives cookies a better mouth feel. It gives Blueberry and Cream Cookies hard yet crispy edges and a dense, heavy and chewy center.
I didn’t care too much for the flavor of the blueberry cookies, but I loved the texture and tried to duplicate it in chocolate chip cookies by using glucose instead of some of the sugar. The glucose cookies were what I'd hoped for -- heavy with very crispy edges and a dense chewy center. They had a commercial texture, but the flavor of homemade. Another thing I noticed was that cookies I baked yesterday tasted fresh today, so I think the glucose might act as a preservative and contribute to extra chewiness. Update:
So if you happen to have some glucose syrup or feel like picking some up in the cake decorating aisle at your local craft or cake decorating store, you might want to try recipe.
Giant Chocolate Chip Cookies with Glucose
114 grams (4 oz) unsalted butter (½ cup), cold and cut into chunks
100 grams dark brown sugar (½ cup) -- light brown okay too
25 grams granulated sugar (2 tablespoons)
40 grams glucose syrup (2 tablespoons)
1 teaspoon vanilla
48 grams beaten egg (1 large)
½ teaspoon baking soda
¼ teaspoon salt plus a pinch
160 grams all purpose unbleached flour (1 ¼ cups)
170 grams cup semisweet chocolate chips (1 cup)
Using an electric mixer, beat the cold butter until it is creamy. Add both sugars and the glucose and beat for another 2 minutes. Beat in the vanilla and the egg. Scrape sides of bowl and beat in baking soda and salt. Scrape sides of bowl again and stir (by hand or using lowest speed of mixer) the flour. Stir in the chocolate chips.
Chill dough for a couple of hours or overnight if you have time.
Shape the dough into 10 large mounds. To get the bake-time right, you might want make just a few rounds at a time.
Set the dough mounds on parchment lined cookie sheets and press down slightly. Bake in a pre-heated oven at 325 F. for 16-18 minutes or until edges are brown. Centers will look sort of pale, but they will brown as they cool. Cool on cookie sheets for about a minute, then transfer to cooling rack to cool and crisp.
Makes 10 large cookies
- Glucose Syrup Butterscotch Bars
- Milk Bar Cookbook and Confetti Cookies
- Favorite Blueberry Desserts
- Blueberry Oatmeal Cookies
- Blueberry Chocolate Chip Cookies
Recipe
Glucose Syrup Chocolate Chip Cookies
Anna
Corn syrup or glucose syrup makes these chewy.
Print RecipePin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Chilling and Cooling 1 day d
Total Time 1 day d 28 minutes mins
Course Dessert
Cuisine American
Servings 10 cookies
Ingredients
- 1 stick salted butter, room temperature (114 grams)
- ½ cup light or dark brown sugar (100 grams)
- 2 tablespoons granulated sugar (24 grams)
- 2 tablespoons corn syrup or glucose syrup (36 to 40 grams)
- 1 teaspoon vanilla extract
- 1 large egg (48 grams)
- 1 ¼ cups all-purpose flour (160 to 175 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt plus a pinch
- 1 cup chocolate chunks or chips
Instructions
In a mixing bowl, using an electric mixer, beat together the softened butter and both sugars. Beat until just creamy, scraping the sides of the bowl. Beat in the corn syrup and vanilla.
Add the egg one by one, beating just until mixed.
Mix together the flour, baking soda and salt.
Add the flour mixture and stir until blended.
Add the chocolate chunks or chips. Divide dough into 10 balls. Put the balls on a plastic wrap lined dinner plate, then cover with more plastic wrap and forget about them for at least 24 hours.
When ready to bake, preheat the oven to 325 or 350. If you have a convection oven, you can preheat to 330F.
Bake two to four cookies at time or start with one just so you can nail down the correct time in your oven. Put a big ball of cookie dough on a parchment lined tray and press top down slightly.
Set the dough mounds on parchment lined cookie sheets and press down slightly. Bake in a pre-heated oven at 325 F. for 16-18 minutes or until edges are brown. Centers will look sort of pale, but they will brown as they cool. Cool on cookie sheets for about a minute, then transfer to cooling rack to cool and crisp.
The cookies may have kind of a cakey consistency at this point, but as the corn syrup cools the consistency changes to a more crunchy, chewy, cookie. So let the cookies cool, and if you want to set the chocolate you can freeze them.
Keyword Chocolate Chip, Glucose Syrup
Tried this recipe?Let us know how it was!
