Secret Ingredient Chocolate Chip Cookies
Secret Ingredient Chocolate Chip Cookies
Ingredients
- 226 g salted butter
- 300 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 g maple syrup
- 415 g all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 340 g semisweet chocolate chips
Instructions
- 1
Melt the salted butter completely in a large pot. Set aside and allow the melted butter to cool to room temperature. This pot will be used for the entire cookie dough batch to minimize dishes.
⏱️ 10 min
- 2
Once the butter has cooled, add the brown sugar and granulated sugar to the pot with the butter. Stir well until fully combined.
⏱️ 3 min
- 3
Add the large eggs one at a time to the sugar-butter mixture, stirring thoroughly after each addition until incorporated.
⏱️ 2 min
- 4
Stir in the vanilla extract and maple syrup until evenly distributed in the wet ingredients.
⏱️ 1 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until well combined.
⏱️ 2 min
- 6
Gradually add the dry ingredient mixture to the wet ingredients in the pot. Mix on low speed or by hand until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 7
Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 1 min
- 8
Cover the pot or transfer the dough to an airtight container and refrigerate for at least 30 minutes. The dough can be chilled for up to 2 days. If chilling for an extended period, allow the dough to sit at room temperature for 10-15 minutes before scooping, as it will become quite firm.
⏱️ 30 min
- 9
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 60g balls, shaping them to be slightly taller than they are wide. Arrange them on the prepared baking sheet, leaving space between each cookie.
⏱️ 5 min•🌡️ 350
- 10
Bake the cookies for 13 minutes, or until the edges are just beginning to turn golden brown and the centers are still slightly soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 13 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Secret Ingredient Chocolate Chip Cookies
- 226 g salted butter
- 300 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 g maple syrup
- 415 g all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 340 g semisweet chocolate chips
Instructions
- 1
Melt the salted butter completely in a large pot. Set aside and allow the melted butter to cool to room temperature. This pot will be used for the entire cookie dough batch to minimize dishes.
⏱️ 10 min - 2
Once the butter has cooled, add the brown sugar and granulated sugar to the pot with the butter. Stir well until fully combined.
⏱️ 3 min - 3
Add the large eggs one at a time to the sugar-butter mixture, stirring thoroughly after each addition until incorporated.
⏱️ 2 min - 4
Stir in the vanilla extract and maple syrup until evenly distributed in the wet ingredients.
⏱️ 1 min - 5
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until well combined.
⏱️ 2 min - 6
Gradually add the dry ingredient mixture to the wet ingredients in the pot. Mix on low speed or by hand until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 7
Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 1 min - 8
Cover the pot or transfer the dough to an airtight container and refrigerate for at least 30 minutes. The dough can be chilled for up to 2 days. If chilling for an extended period, allow the dough to sit at room temperature for 10-15 minutes before scooping, as it will become quite firm.
⏱️ 30 min - 9
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 60g balls, shaping them to be slightly taller than they are wide. Arrange them on the prepared baking sheet, leaving space between each cookie.
⏱️ 5 min•🌡️ 350 - 10
Bake the cookies for 13 minutes, or until the edges are just beginning to turn golden brown and the centers are still slightly soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 13 min•🌡️ 350