Here is yet another version of The Best Chocolate Chip Cookie. In this re-invention of one of my most popular recipes, crunchy hazelnuts, smoky dark chocolate and tart cranberries take centre stage. These thick and chewy cookies will stay soft for days — as long as you don’t overbake them!

Ingredients:

• 2/3 cup salted butter, softened
• 2 cups brown sugar
• 2 large eggs
• 4 tbsp pure maple syrup
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 100g good quality dark chocolate bars, roughly chopped into chunks
• 1 cup roasted, blanched hazelnuts, chopped
• 1 cup dried cranberries

Method:

1. Preheat oven to 350F. Grease cookie sheet with non-stick spray or line with a silicone baking mat.
2. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until well combined.
3. Add the eggs, maple syrup and vanilla and mix until smooth.
4. Next, add the flour, baking soda and salt. Mix until just combined.
5. Mix in the chocolate chunks, hazelnuts and cranberries.
6. Shape spoonfuls of dough into balls and place about 2 inches apart on cookie sheet.
   You can press a few chocolate chunks into the top of each cookie — it just makes them look prettier.
7. Bake for 12 minutes. Don’t overbake if you want the cookies to stay soft and chewy!

*Yield: Approximately 36 cookies