I’m sure you’ve seen recipes boasting the best chocolate chip cookies ever, but I know for a fact that only one exists and it’s this one right here. They’re a snow day staple at our house, and since we are on an extended worse-than-a-snow-day-hiatus from life, what better time like the present to bake a batch? These disappear whenever my husband is around, until the last cookie. I asked him once why he never eats the last cookie, and he said he leaves it for me. Then he asked why I never eat it, and I told him I always leave it for him. The last cookie sits there for weeks. Cookies are love, my friends. This is my twist on this incredible recipe for the ironically named Worst Chocolate Chip Cookies by Sugar Spun Run. Sam is an evil genius. You won’t believe the secret ingredient.
Maple syrup. It’s the smokey, gooey, chewy, caramelized, sticky goodness you never knew your cookies were missing.
- 1 cup unsalted butter melted, then cooled for at least 5 minutes
- 1 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large room temperature eggs
- 1 1/2 cups mini semi sweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 3 1/4 cups flour (415g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon coarse kosher salt
I like to mix ’em in a stand mixer, but you could easily do it by hand.
- Prep two baking sheets with parchment paper, or aluminum foil misted with cooking spray.
- Cream the melted butter and sugars until smooth.
- Add the room temperature eggs, vanilla extract, and maple syrup.
Stir the flour, baking powder, baking soda, and the sea salt together in a separate bowl.
Add the dry ingredient mixture in four parts to the wet ingredients but don’t overmix.
Stir in the chocolate chips and the coarse kosher salt.
Form the dough into approx 2.5″ balls
The cookies will spread in the oven, so be sure to arrange the balls least 2 inches apart on the baking sheets.
- Preheat your oven to 350.
- Place the cookies in the fridge to chill for at least a half hour.
Bake about 11-12 minutes. The cookies won’t look done, but they’ll continue to cook on the cookie sheet after you take them out.
While the cookies cool on the cookie sheet, press them gently with the back of a metal turner like this one.
These cookies are coincidentally the greatest bribe tool ever for kids.
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