Not very often do you can meet a chocolate chip cookie that you don’t like. It is so amazing to me at how many different chocolate chip cookies there can be!
This cookie has a couple of ingredients in them that I haven’t used before in chocolate chip cookies. Maple syrup and cornstarch are incorporated in these cookies. Maple syrup adds a surprising sweetness, flavor, and helps keep the cookies soft. Cornstarch softens the harsh proteins in flour creating a more tender cookie.
- 1 cup butter, melted and then cooled for at least 5 minutes
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1/4 cup maple syrup
- 3 1/4 cups flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- In a large bowl, blend the melted butter and sugars.
- Add in eggs, one at a time, stirring until combined.
- Add in vanilla extract and maple syrup and mix to combine.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Slowly add in flour mixture to butter, mixing until completely combined.
- Mix in chocolate chips. Cover bowl with clear wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees and line cookie sheets by lining with parchment paper.
- Scoop about 2-2 1/2 Tablespoons 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 at 375 degrees for 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. Makes 1 1/2 dozen cookies.
Recipe from Sugar Spun Run.