Chewy Chocolate Syrup Cookies

1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or whisk until the mixture is smooth and slightly fluffy, about 2-3 minutes.

3Add the chocolate syrup to the butter-sugar mixture and mix until fully incorporated and the dough is uniform in color.

4Gradually sift the all-purpose flour (and salt, if using) into the wet ingredients, folding gently with a spatula or spoon until just combined. The dough will be slightly sticky but should hold together well.

5Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers to about 1/2 inch thickness, as these cookies do not spread much during baking.

6Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain chewiness.

7Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up while retaining their chewy texture.

8Serve once cooled or store in an airtight container at room temperature for up to 4 days.