Best Ever Chocolate Chip Cookies
2 sticks (1/2 pound) salted butter
3/4 cup white sugar
3/4 cup light brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon maple syrup
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda + 1 teaspoon hot water mixed to form a slurry
12 – 16 ounces of chocolate chips (I used milk chocolate and white chocolate chips with 1/2 cup chopped pecans.)
Add the softened butter to a stand mixer with the paddle attached. Use lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed.
Add both sugars, salt, vanilla extract and maple syrup to the bowl. On 2 speed, mix everything for another 20 seconds. As it’s mixing, crack each egg in at a time, and mix together for another 20 seconds. Use a rubber spatula to push any of the batter from the paddle to the bowl.
Use lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, up the speed to 2 add the baking powder slurry. Then, lower the speed back to the lowest setting, add in the rest of the flour and wait until fully combined. Once it is, up to speed to a 2 for another 10 seconds.
Add the the chocolate chips and nuts, use a wooden spoon to mix in.
Put bowl in the fridge to chill dough for 2 hours before baking.
Preheat oven to 375 degrees. You have to bake them on a rack placed second to the top of the oven. It says for 12 – 14 minutes, mine were done in 10 minutes.
Use one tablespoon to measure the cookie dough. Wet your hands, shape the cookies. I don’t know why.. but if it helps these cookies be so amazing.. then do it.. Recipe from Pressure Luck Cooking.