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.
Prep Time 1 hour hr 20 minutes mins
Cook Time 12 minutes mins
- 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
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.
- 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.