By now I’m sure you’re wondering what in the heck makes these cookies so great?? Well, my friends, there’s a secreat ingredient in this recipe that takes them to a whole other level of delicious—maple syrup! This ingredient adds just a touch of extra sweetness (that doesn’t taste syrupy!) and lends and almost caramel like flavor to the dough. Plus, it keeps the cookies extra thick, soft and chewy.

After you pull the first pan out of the oven and lay your eyes on the gorgeous, golden brown exteriors you’ll know you made a good choice. And after the first bite? You’ll be so in love. That’s why these are the BEST ever.

 

Ingredients

1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)

1 1/2 cups light brown sugar packed (300g)

1/2 cup granulated sugar (100g)

2 eggs room temperature preferred

1 teaspoon vanilla extract

1/4 cup maple syrup (60ml)

3 1/4 cups all purpose flour (415g)

2 teaspoon cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips
Instructions

In large bowl, stir together melted butter and sugars.

Add eggs, one at a time, stirring combined.

Stir in vanilla extract and maple syrup.

In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually add flour mixture to wet ingredients, stirring until completely combined.

Stir in chocolate chips.

Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)

While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.

Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.

Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).

Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.

Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

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Quick tip: You don’t need to use pure maple syrup in this recipe—any syrup brand will do!

Recipe and image courtesy of Sugar Spun Run.