BEST COOKIES EVER!!!
You will regret making these cookies. At first they will seem so innocent and delicious. Then you will not be able to stop thinking about them. They will ruin your taste for any other cookie. You will become: A cookie snob.
That is my disclaimer, so beware. If you still would like to proceed to the cookie making process then follow these instructions.
Makes about 24 cookies
1 cup of salted butter. Melted but let rest till room temperature.
3/4 cup of light brown sugar packed
3/4 cup of dark brown sugar packed
1/2 cup of granulated sugar
1 1/2 teaspoons of vanilla extract
1/4 cup of maple syrup
3 1/4 cups of all purpose flour
2 teaspoons of cornstarch
- 1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of kosher salt
11.5 oz bag of Toll House chocolate chunks
Make Those Cookies:
In mixer or large bowl stir together the melted butter and sugars (Light and dark brown sugars, and graduated sugar. If you do not have half light and half dark brown sugar, use which ever you have on hand.)
Add eggs one at a time to mixer. Combine well.
Add vanilla extract and maple syrup and mix till everything is combined.
In a separate bowl add flour, cornstarch, baking powder, baking soda, and kosher salt.
Slowly add the flour mixture to the wet ingredients. (I like to use a 1/4 cup measuring cup to slowly add the flour mixture on the lowest speed.)
Add chocolate chunks.
Taste for goodness.
Cover the bowl and refrigerate for 1 hour. (I know this is not fun but it will be worth it. Make sure you keep in refrigerator when baking the batches of cookies to keep the cookie dough chilled.)
After 1 hour of chilling, preheat oven to 350 degrees. Use a cookie scoop and place on a cookie sheet. (If you do not have a cookie scoop it is well worth it to buy one, but you can roll into walnut sized balls.)
Bake for about 11-12 minutes or lightly golden.
Allow them to cool and then enjoy.