Now that’s an ambitious title for a cookie recipe, I know. But, if you like dense, chewy, super chocolatey chocolate chip cookies, then this is THE ONE. I’ve found that there are two tricks to making perfect cookies; the first is mixing the dough by hand. I hardly ever use a mixer for drop cookies. Not sure what the science behind this is, but it just works. The second is slightly underbaking the cookies. This keeps them soft and tender. I usually bake my cookies for the minimum required time. They always seem underbaked when they first come out of the oven, but don’t worry, they set up perfectly as they cool and will stay soft for days. If they last that long. Chocolate chip cookies never last that long in our house. I like to use a combination of milk, dark and white chocolate chips in these cookies (my favourite are Callebaut callets.)
- 1/3 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (you can use milk, dark or white chips — or a combo of these)
- Maldon or sea salt for sprinkling
- Preheat oven to 350F.
- Grease a cookie sheet with non-stick spray.
- In a large bowl, cream the butter and brown sugar until well combined.
- Add the egg, maple syrup, and vanilla and mix until smooth.
- Add the flour, baking soda and salt. Stir together until almost fully combined. Add the chocolate chips and stir until blended.
- Shape spoonfuls of dough into balls and place about 2 inches apart on cookie sheet. You can press a few chocolate chips into the top of each cookie — it just makes them look prettier. Sprinkle with sea salt, if desired.
- Bake for 12 minutes. Don’t overbake if you want them to be soft and chewy!
*Yield: Approximately 20-22 cookies