Better than Average Chocolate Chip Cookies

Sam Mello


I've been cooking with Cane Syrup for a while, Bar-b-q sauce, Beans etc..
This was my first attempt into Sweets.
The texture comes out a little caramelized on the bottoms and chewy on top.
It's my variation on a Super Recipe from the "Savory Sweet Life". and the "Steen's" makes it a hit every time!

★★★★★ 1 vote
About 35-40 cookies
35 Min
20 Min


1 c
crisco, butter flavor (or unsalted butter)
1 1/2 c
"steen's" cane sugar syrup or dark brown sugar
1/2 c
granulated sugar
3/4 Tbsp
vanilla extract
2 3/4 c
all purpose flour
1 1/2 tsp
baking powder
1 tsp
baking soda
3/4 tsp
kosher salt
12 oz
semi-sweet chocolate chips
4 oz
dark chocolate chips


1Preheat oven to 360 degrees. Cream butter, sugar, and cane syrup until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5).
2Add eggs, one at a time, vanilla and beat for an additional 2 minutes.
3Sift in baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
4Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
5Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with a sil-pat or parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown.
6Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Transfer to a wire rack or cool non-porous surface. Allow the cookies to cool before serving. Bon Apetite

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: Cajun/Creole
Hashtags: #cookie, #sugar, #Syrup, #cane