Soft Batch Chocolate Chip Cookies
This classic cookie is elevated by using maple syrup and two types of chocolate.
- 2 cups bread flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 12 oz semisweet chocolate chips
- 4 oz 70% cocao extra bittersweet chocolate bar, chopped into chunks
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
In a medium bowl, combine flour, salt and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with butter. Add eggs, maple syrup and vanilla. Ingredients will not fully combine just yet. Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined. Stir in chocolate chips.
Scoop tablespoon-sized mounds of cookie dough onto parchment lined baking sheet. Leave 2-inches between the cookies. Bake for 8 to 9 minutes or until edges are golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.