Chocolate Chip Cookies - Heston Blumenthal Style

Is it really worth going to the trouble of making your own chocolate chips? Absolutely! In my book, these are a cut above other choc chip cookies. Dangerously good!

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   To make the chocolate chips, put the cream and golden syrup in a saucepan over a low heat and bring to a simmer. Melt the chocolate over another pan of simmering water. Take it off the heat when melted. Stir the salt into the hot cream and add to the melted chocolate 1/3 at a time, mixing well each time.
   Allow to cool for a few minutes before pouring onto a small baking tray / dish lined with baking paper (if you pour it when it is too hot, it may split - this is from experience!). Leave to cool for an hour then cover well with cling film or foil and freeze until solid (about 4 hours). Remove from the freezer and cut into small squares with a sharp knife. Keep in the freezer until you are ready to make the cookies.
   
   To make the cookies, pre-heat the oven to 190C.
   Cut the butter into small chunks then beat it with the sugar until light and fluffy. This will take longer than it would if the butter were soft, as recipes usually specify, but I thought it best to follow Heston's guidelines! Best done in a stand mixer with a K beater / paddle attachment - it takes about 3 - 4 minutes.
   Add the egg and vanilla and continue beating to mix well, then sift in the flour, baking powder and bicarbonate of soda, and add the salt and the coffee granules. Mix for at least another 3 minutes to bring together into a dough.
   Take the chocolate chips out of the freezer and mix in.
   Roll the dough into balls (about the size of golf balls). Place on a baking tray lined with baking paper, with plenty of space between each one, as they will spread (I put 5 each on 2 large baking trays).
   Bake for about 10 minutes until golden brown, with little cracks on top. Leave to cool on the baking tray for at least 5 minutes before moving to a wire rack (or eating warm!).