Chocolate Chip Cookies

There’s just something about warm, ooey, gooey, chocolatey chip cookies that brings me to my knees! Who doesn’t love a good chocolate chip cookie? Right? Right???

I mean look at them! Soft, baked to perfection, buttery, sweetened with maple syrup and bursting with chocolate chips!! And best of all, this recipe uses less granulated white sugar than most recipes. Only 2 tbsp of white granulated sugar! I’m so lost in these pictures, I can barely remember the story behind these bad boys. I just want some cookies now!

Oh yes, story…cookies…let me think….. must not get lost again …..ok ok… back to the story:

For a while, I had been searching for the “perfect” chocolate chip cookie recipe. My criteria was simple: minimal ingredients and minimal granulated sugar. I must have searched for what seemed like forever, until I finally came across a recipe I wanted to try.  And guess what, in the midst of baking, I started to modify some ingredients, added in some maple syrup, drizzled a little sea salt, and viola! I came up with this! So, I can’t take all of the credit for this recipe, but I did end up modifying a bit of the original recipe! I hope you guys enjoy these melt in your mouth cookies as much as I did!

Tip: try making an ice cream sandwich with these cookies, you will not be sorry!

Choco Chip Cookies

Ooey, Gooey, Warm, Melt in your mouth, Chocolatey

Ingredients

• 1/2 cup  butter softened to room temperature
• 1/2 cup light brown sugar packed
• 2 tbsps granulated sugar
• 2 tbsps maple syrup make sure to use 100% maple syrup!
• 1 egg
• 2 tsps vanilla extract
• 1 1/2 cup all-purpose flour
• 2 tsps cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semisweet chocolate chips
• Sea salt for drizzling
• Parchment paper

Instructions

1. Preheat oven to 350F.

2. Using a stand mixer or electric beater cream butter, light brown sugar, granulated sugar and maple syrup together on medium speed, until light and fluffy, about 2-3 minutes. Next add the egg and vanilla, mix until combined (be careful not to over mix).

3. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add into creamed butter mixture and mix until all ingredients are incorporated. Fold in chocolate chips (you can do so by hand).

4. Chill dough for 10-15 minutes in the refrigerator. Once chilled, roll dough into balls (by hand) and place onto a cookie sheet (or baking sheet). Last but not least, drizzle a bit of sea salt on top of each ball. This is totally optionally, but oh so worth it! Should make about 12-15 cookies depending on the size of the balls. Tip: Make sure baking sheet is lined with parchment paper!
5. Bake for 10-12 minutes, until cookies are barely golden. The center will be soft as the edges start to set. Be careful not to over bake!! Let cool for 5 minutes on the cookie sheet and then transfer immediately onto a cooling rack (or dish). Since the cookie sheet will be hot from the oven, letting the cookies cool for too long on it, will cause them to harden.
6. Eat and enjoy immediately! Cookies will be good for up to two days! If they last that long!