Soft and crumbly chocolate chip cookies

    42 min

    These cookies have a crumbly shortbread style texture and are egg-free, perfect if you're out of eggs but have a cookie craving! They are not overly sweet, but the golden syrup and brown sugar gives them a lovely hint of caramel. You can add any chocolate you prefer; I have tried crushed mini eggs at Easter, dark chocolate chips, and my family's favourite of milk chocolate chopped into fairly large chunks :D Really hope you enjoy these as much as we do! You should get nine cookies out of this dough.


    Somerset, England, UK
    21 people made this

    Makes: 9 cookies

    • 100g margarine (I use Stork®)
    • 30g light brown soft sugar
    • 15g golden syrup (about 2 tablespoons)
    • 1 teaspoon vanilla extract
    • 150g self raising flour
    • 60g chocolate chips or chopped chocolate

    Prep:20min  ›  Cook:12min  ›  Extra time:10min cooling  ›  Ready in:42min 

    1. Line a large baking tray with baking parchment, and preheat the oven to 180 C / Gas 4.
    2. In a large mixing bowl, beat the margarine together with the brown sugar until it is very soft and creamy. I use a wooden spoon for this recipe but I imagine you could also use a stand alone mixer. Add the syrup and vanilla and cream the mixture again until it's a uniform colour and you have a smooth, creamy paste.
    3. Add the flour and stir it in gently at first (to stop the flour flying everywhere!) then cream the mixture until all of the flour is incorporated and you have a smooth, soft dough that comes together easily. Add your chocolate chips or chunks and stir them in until evenly distributed.
    4. Use your hands to knead the dough into a smooth ball, then divide into 9 equal balls. Shape each ball into a cookie and flatten to about 1cm thick, as they do not change shape or spread in the oven.
    5. Place the baking tray in the middle of the preheated oven, and bake for 12 minutes, or until the edges are golden.
    6. For crackly top cookies:

    7. Follow the instructions as before, but remove the cookies from the oven after 6 minutes. Using the back of a spoon or a spatula, very gently flatten each cookie, and the tops will crack open. Return the cookies to the oven and bake for the remaining 6 minutes.
    8. Leave the cookies to cool on the baking tray for 10 minutes, as they come out very tender and will break if you try to move them too soon. Then transfer to a wire rack to cool completely.


    You can alter their appearance: if you like rounded smooth cookies you can leave the dough to bake the full time, but for a crackled top (as seen in the second picture) follow step 5 in the instructions. This is my personal favourite method as it makes the texture even more melt in the mouth :)

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    Reviews in English (4)


    These cookies are amazing and so easy to make thank you  -  29 Jul 2013


    These cookies were really easy to make and very yummy. I used honey instead of syrup and they were lovely. An easy recipe to make with my little boy, who also enjoyed demolishing them!  -  12 Jul 2013


    The cookies are great. I wanted something sweet but didn't have any eggs so I made these. As with another reviewer I used honey instead of syrup and I added 1/4 teaspoon of baking powder to the flour to add a bit more lift. The hardest thing about this recipe is trying to not eat them all at once 😊  -  27 Apr 2017