Serves 32
150 min
Perfect Chocolate Chip Cookies
Recipe GLPR406eb374b888fd
Thick, buttery chocolate chip cookies with a crispy edge and chewy center. These cookies combine brown sugar, maple syrup, and real butter to create a rich, complex flavor. The dough is chilled thoroughly before baking to ensure perfectly puffed cookies that hold their shape beautifully.
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Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
15 tablespoons salted butter, softened
1½ cups white granulated sugar
1 tablespoon brown sugar
2 tablespoons real maple syrup
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Directions
Preheat the oven to 350°F. Place the softened butter in a stainless steel mixing bowl and let it warm gently in the oven as it preheats, just until about half of the butter is melted. Do not overheat; remove the bowl from the oven immediately.
Allow the butter to cool back to room temperature—it should be creamy but no longer warm to the touch.
Add the white sugar, brown sugar, maple syrup, and vanilla extract to the cooled butter. Using an electric mixer, beat on medium speed for 2–3 minutes until the mixture is light, fluffy, and well combined.
Add the eggs one at a time, beating well after each addition. Continue beating on medium-high speed for about 1 minute total until the mixture is pale and creamy.
In the same bowl or a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed and scraping the sides of the bowl frequently, until just combined and no streaks of flour remain.
Fold in the chocolate chips using a wooden spoon or rubber spatula until evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 2 hours, preferably overnight, until the dough is firm and cold. This step is essential for getting perfectly puffed cookies.
When ready to bake, preheat the oven to 375°F. Scoop the chilled dough into rounded balls using about 2 tablespoons of dough per cookie, forming them into high, rounded shapes.
Arrange the dough balls on baking sheets, spacing them a few inches apart to allow for spreading. Bake for 8–12 minutes, until the cookies are puffed and the edges and tops just begin to turn light brown. Watch carefully after 8 minutes; cookies are done when they look set but still slightly soft in the center.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 3–5 minutes. They will lose some of their puff and set up as they cool. Transfer to a wire rack to cool completely. The cookies should be thick and sturdy.
