Maple Chocolate Chip Cookies
Servings: 18 cookies
Calories: 327kcal
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ teaspoons maple extract
- 1 large egg + 1 egg yolk room temperature
- 2 ½ cups gluten free flour blend or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips or chunks
- kosher salt sprinkled on top optional
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar, brown sugar, maple syrup, vanilla extract and maple extract. Beat on medium speed for 8 minutes. Yes, 8. Read in the post for why we do this.
- Turn mixer off, add egg and egg yolk one at a time, mixing on low speed until dough is smooth.
- In a medium bowl, mix together flour, baking soda and salt.
- Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
- Add chocolate chips and mix for about 3 seconds, until evenly distributed.
- Using a 3 tablespoon scoop, place dough balls 2 inches apart on baking sheets. Bake on center rack for 10-12 minutes, until lightly brown on the edges and still soft in the center.
- Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack. Sprinkle kosher salt while warm if you like that extra saltiness.
Nutrition
Calories: 327kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 199mg | Potassium: 142mg | Fiber: 3g | Sugar: 23g | Vitamin A: 338IU | Calcium: 40mg | Iron: 2mg