Perfect Chocolate Chip Cookies

• salted butter (about 225 grams)↗15 tablespoon
• white sugar↗1.5 cup
• brown sugar↗1 tablespoon
• real maple syrup↗2 tablespoon
• vanilla extract↗2 teaspoon
• eggs↗2
• all purpose flour↗2.25 cup
• baking soda↗1 teaspoon
• salt↗0.5 teaspoon
• bag Hershey’s semisweet chocolate chips↗1

Step-by-step instructions

1. 1

   Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature – it doesn’t have to harden completely but just so it’s not hot anymore.

2. 2

   Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.

3. 3

   Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl . Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.

4. 4

   Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy – our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.