warm, gooey, classic chocolate chip cookies will melt in your mouth and warm your entire being. classic pantry staples, pure vanilla extract, and a touch of pure maple syrup bring a new depth to one of our childhood favorites.
Sift flour, corn starch, baking soda, and salt into a large mixing bowl. Set aside.
Cream butter, brown sugar, and sugar together using a stand mixer and paddle attachment. Scrape down sides, cream together a minute more. Turn speed to low, add the egg. Mix fully.
Add vanilla and syrup. Mix to combine. Slowly add dry ingredients until fully combined.
Fold in chocolate chips. Form 2 tbsp. portions of dough balls onto a plate, and preheat the oven to 350. Pop the plate into the freezer for 5-10 minutes, until the dough balls have chilled through.
Bake the chilled dough balls on a non-stick baking mat for 10-12 minutes. Be careful not to overbake.
Remove from the oven and allow to rest on the baking sheet for an additional 10 minutes. Transfer to wire racks to continue cooling, or eat warm!
Notes
I use additional flaked sea salt to top my cookies once they come out of the oven. There is plenty of salt in the recipe, but sometimes the salt on the chocolate is a decadent surprise. Maldon Sea Salt Flakes are an awesome choice for a crunchy and gorgeous finish.Chilling the dough helps the butter harden, which helps the cookies hold their shape better while baking. Don't skip this step!