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Soft Batch Chocolate Chip Cookies

Sarah Baade
This classic cookie is elevated by using maple syrup and two types of chocolate.
Course Dessert
Cuisine American
Servings 3 dozen cookies


  • 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.
Keyword Chocolate Chip, Chocolate Chip Cookies, Christmas Cookies, Homemade Cookies, Soft Batch Chocolate Chip Cookies