Chocolate Chip Cookies
Incredibly sweet but crazy soft and chewy
Equipment
- Cookie scoop (can also just use two spoons)
Ingredients
- 1 cup unsalted butter or margarine
- 1 cups light brown sugar
- ½ cup sugar
- 2 large eggs room temp preferred
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 415 g flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cups chocolate chips
Instructions
- In a large bowl, melt the butter for 45 seconds, stir, then 10 second increments thereafter and stir each time. Let cool for 5 minutes
- In the bowl, stir in both sugars until incorporated.
- Add in the eggs, one at a time until combined.
- Stir in the vanilla and maple syrup
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.Note: its easier if you add in about ½ cup at a time
- Stir in chocolate chips
- Cover bowl with plastic wrap and chill in fridge for at least 30 minutes
- Pre-heat oven to 350F (175C°). Note: do not start the next step until the oven is pre-heated, cookies need to go in cold
- Scoop ~2½ tbsp of cookie dough (one scoop of a cookie scooper) and roll into a tall ball (i.e. taller than wider). Place them at least 2 inches apart on parchment lined cookie sheet.
- Bake for 13 minutes. While baking keep dough in fridge to stay cold.
- Cool cookies on pan for at least 10 minutes. Transfer to wire rack to finish cooling.
- Repeat steps 10-13 until all the cookies are made.Note: remember to keep cookie dough in the fridge while baking, and don't leave cookie dough on a warm/hot pan, do next round of scooping right before putting it in the oven