There is a secret ingredient in these chocolate chip cookies that make them so incredible – maple syrup!
My neighborhood publishes a monthly magazine that gets sent to all local residents. There are features on health, family, activities and cooking. Last month, the magazine highlighted a high school student that wanted to raise money for unemployed restaurant workers. She held bake sales and baked these fabulous chocolate chip cookies. Kelsey M was able to raise a few thousand dollars to help these community members and was kind enough to share the recipe in the publication.
Being a chocolate chip cookie fan, I became intrigued and had to try them. The secret ingredient? Maple syrup. I thought that the maple syrup would make the cookies too wet and too sweet, but they were a wonderful addition. You won’t actually be able to taste the maple syrup, as it’s a subtle background flavor.
I made these during lunch one day and happily tried one after I had finished my meal. Surprisingly, the cookies were not overly sweet. The chocolate chip cookies definitely had a deeper and more complex flavor than “regular” recipes, which I appreciated. Plus, the recipe made 42 cookies so I had lots to share.
If you’re looking for another solid chocolate chip cookie recipe to add to your repertoire, consider these. The maple syrup definitely adds a fun, caramel-like background flavor that you’ll enjoy.
Husband’s rating: 4.5 out of 5
Addie’s rating: 5 out of 5
My rating: 4.5 out of 5
Ultimate chocolate chip cookies
- 3 and ¼ cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter melted and cooled
- 1 and ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- In a large bowl, whisk together the flour, corn starch, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the melted butter and sugars together on medium speed until smooth.
- Add the eggs, one at a time, until well blended.
- Add the vanilla and maple syrup and mix well.
- Slowly add in the dry ingredients until well combined. Fold in the chocolate chips.
- Transfer the dough to a bowl and refrigerator for at least 30 minutes or until the dough is cool.
- Preheat your oven to 350°F. Grease or line two baking sheets with parchment paper or silicone mats.
- Using a medium sized cookie scoop or two spoons, spoon mounds of dough into your hands. Roll them into egg shapes (so that the dough is taller than it is wide). Place it on your prepared baking pan. Repeat with the remaining dough, making sure to leave at least 2 inches between each ball of dough. Refrigerate any dough that isn't being immediately used.
- Bake in your preheated oven for 13 minutes or until the tops start to turn a light brown. The cookies will look underbaked, and that is OK. They will continue to set as they cool.
- Allow the cookies to cool slightly before moving to a wire rack to cool completely.
The recipe does not state how much maple syrup to use.
Sorry about that – I will fix it. It should be 1/4 cup maple syrup!