Not the same old Chocolate Chip Cookies
I have made so many Nestle Tollhouse Cookies, I could recite the recipe in my sleep. These, however, are next level goodness. Crisp outside, chewy inside and a touch of maple syrup that makes all the difference.
Ingredients
- 1 cup unsalted butter, melted and cooled 5 minutes
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 1/4 cup real maple syrup
- 3 1/4 cup flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large bowl, combine melted butter and sugars. Add eggs, one at a time, until combined. Stir in vanilla and maple syrup.
- Gradually add flour mixture to wet, stirring completely until combined. Stir in chocolate chips.
- Cover bowl with plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- Using hands, or cookie scoop, shape dough into balls and place on cookie sheet 2 inches apart.
- Bake for about 12 minutes or until just beginning to turn golden. Allow cookies to cool in pan for 1 minute before transferring to wire rack to cool completely.
Notes
- Chilling for 30 minutes is the minimum. You can also store overnight in refrigerator until ready to bake. Allow dough to warm a bit before using hands to form balls.