The Only Chocolate Chip Cookies You'll Ever Want Again

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. In a large bowl, stir the cooled melted butter together with both sugars.
2. Beat in the eggs one at a time, mixing until combined.
3. Stir in the vanilla extract and maple syrup.
4. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda and salt.
5. Gradually add the dry mixture to the wet ingredients and stir until fully combined.
6. Fold in the chocolate chips.
7. Cover and chill the dough for at least 30 minutes, or up to 3 days. If it is hard to scoop after a long chill, let it sit at room temperature until scoopable.
8. Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper, or use ungreased sheets if you have none.
9. Scoop about 2 tablespoons of dough per cookie and roll into balls slightly taller than wide. Space them at least 2 inches apart on the sheet.
10. Bake for about 13 minutes, until the edges just begin to turn golden; the centres will look slightly underdone.
11. Let the cookies cool completely on the sheet. If you like, press a few extra chocolate chips into the warm tops.
12. Keep unbaked dough in the fridge while the previous batch bakes, and never place dough on a hot cookie sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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