- 1 cup butter (melted and then cooled for at least 5 minutes)
- 1 1/2 cups light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 3 1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (I used half regular semisweet chips and half mini semisweet chips)
|Calories380Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
DynamiteLineCook 9 days ago
I have spent a few years looking for a satisfactory chocolate chip cookie recipe, and once I tried this one, I stopped looking. This is a perfect one. I have used it several times and it has never failed to please my family and I.
Sirin THAMAKAISON a year ago
The best ever- they were a huge hit
Mari H. a year ago
Amazing texture, too sweet for my taste
Ashley Stratton a year ago
so yummy!! made it without cooling since i was impatient and turned out great!
Sara A. a year ago
Oops, I made them again....
Destiny S. a year ago
Perfect Definitely would make it again
Bethany G. a year ago
Excellent! 😍😘🍪I always use 1/2cup salted butter and 1/2 cup olive oil. And I used butter flavored syrup and didn't bother melting the oils or refridgerating it. They turned out yummy!
Melissa S. 2 years ago
These cookies have good flavor but I was disappointed with the texture. They're very "cakey". I prefer a bit more cookie crunch, but that's me. My search continues for that ultimate to die for chocolate chip cookie.
Jenny S. 3 years ago
These are definitely some of the best cookies I have ever made. I cheated and made one sample cookie before I chilled the dough for 30 minutes and I actually liked the texture of that one a little bit better- it was crispy around the edges and chewy and moderately flat in the middle ( but not too flat). The chilled dough made cookies that were a bit thicker and chewier all over. Both were good. This recipe is very easy to make and seems pretty foolproof.