📝 Instructions
= Recipe
1. In a large bowl, stir together 1 cup unsalted butter (melted, cooled at least 5 minutes), 1.5 cups light brown sugar (packed), and 0.5 cup granulated sugar.
2. Add 2 eggs (room temperature), one at a time, stirring until combined.
3. Stir in 1 tsp vanilla extract and 0.25 cup maple syrup.
4. In a separate bowl, whisk together 3.25 cups all-purpose flour, 2 tsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
5. Gradually add the flour mixture to the wet ingredients, stirring until completely combined.
6. Stir in 2 cups chocolate chips.
7. Cover bowl and chill for at least 30 minutes.
8. While dough is chilling, preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
9. Scoop about 1 tablespoon of dough, roll into balls, and press down slightly. Place at least 2 inches apart on prepared cookie sheet, six per half sheet.
10. Bake for 13 minutes until edges are just beginning to turn golden brown (cookies will look slightly underdone). No convection fan.
11. Allow cookies to cool completely on the cookie sheet. If desired, gently press a few extra chocolate chips on top while still warm.
12. Keep unbaked dough refrigerated between batches. Do not place dough on a hot cookie sheet.
