The kids have been asking me for a couple of weeks, "Can we bake cookies??" Last week I was in a super anxious and frusterated mood and I decided to whip through our Lazy Susan to see what ingredients we had. Why I choose to bake with two very small children when I am not in the greatest of moods is beyond me, however, I will admit that about half way through I started to cheer up and feel calm again. (Thanks, kiddos, for putting up with your mama!)
I went to my Pinterest 'Sweets' board and found a recipe I had never made before: Ooey-Gooey Chewy Maple Chocolate Chip Cookies. I've never used maple syrup in cookies (have you??) but it is a genius idea! Most of the sweetness came from the syrup, as only 1/4 cup is required of granulated and brown sugar.
If you're in the mood for a very SOFT cookie filled with chocolate chunk goodness, this is the cookie you should make. Here's what you need, my only adaption is that I didn't use the maple extract because we didn't have any:
- 6 tablespoons salted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 2 teaspoons maple extract or maple flavor
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup plus 5 tablespoons all-purpose flour
- 1 cup dark chocolate, cut into large chunks
I followed Broma Bakery's instructions exactly, and I don't recommend swaying from them! She was spot ON about the ten minutes of bake time. Yes, they DO look way underdone, but after sitting on the baking sheets for ten more minutes after they're out, they are literally perfect.
- Preheat oven to 350°F. Grease two cookie sheets and set aside.
- In a standing mixer with a paddle attachment, cream the butter, granulated sugar, brown sugar, and maple syrup for 2 minutes until light and fluffy.
- Add in egg, maple extract, vanilla extract, and salt, and beat for an additional minute. Pour in flour and turn the mixer to its lowest speed, working in the flour only until it incorporates.
- Remove from mixer and fold in chocolate chunks. Use a 2 ounce cookie scoop to scoop cookies onto prepared cookie sheets.
- Bake cookies for 10 minutes. Remove the cookies from the oven and allow them to sit on the baking sheet, untouched, for 10 minutes. They will continue to cook and crisp up around the edges during this time.
- Once the cookies have sat for 10 minutes, you can remove them from the cookie sheet and serve!
