If you add a tablespoon of golden syrup to your chocolate chip cookie recipe it makes it gooey.

Also if you take them out 5 minutes before the recipe says to.
I find that these generally give the gorgeous gooeyness of marks and spencers cookies.

Best Big, Fat, Chewy Chocolate Chip Cookie

INGREDIENTS
250 g all-purpose flour
2 g baking soda
3 g salt
170 g unsalted butter, melted
220 g packed brown sugar
100 g white sugar
15 ml vanilla extract
1 egg
1 egg yolk
335 g semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just
blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time
onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking
sheets for a few minutes before transferring to wire racks to cool completely.


Giant Choc Chip Cookies

1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla essence
250 g butter
2 eggs
3 1/2 cups self-rising flour
1 (250 g) packet chocolate chips

Cream together white sugar, brown sugar, vanilla and butter.
Add eggs, flour and choc chips and mix well.
Leave for approx 15 minutes before rolling into palm sized balls and then placing on a lined tray. Cook at
180C for 20 minutes
HINT: After 12 mins, swap the bottom and top trays around in the oven to avoid the bottom tray of
cookies burning.