Chewy Salted Chocolate Chip Cookies with Maple
A simple and basic recipe for a delicious chocolate chip cookie. I add maple syrup for an extra flavor boost, two types of chopped chocolate–milk and dark–and a fair amount of salt, both mixed in and sprinkled on top. They’re the ideal cookie for the person who favors one that’s thin and crisp on the outside, and chewy and caramelly in the center with lots of melted chocolate pools. Cookie dough or cookie, this is almost always my go-to recipe. Tips & Tricks If you can find them in the store, swap out some of the milk and dark chocolate with caramelized white chocolate chips! So delicious. If you want to make a big batch of cookies and serve a crowd, you can turn this recipe into 45 small cookies instead of 14 large ones. Bake them at 375 for 7 to 8 minutes. I know it can be tempting to rush through the chilling process, but the longer the cookie dough rests, the more flavor development occurs between the gluten, fat, and sugars. Not to mention, chilling is essential to keep the cookies from spreading too much in the oven. Avoid using chocolate chips if possible. Chocolate bars tend to melt much better in cookies, and coarsely chopping it into different shapes and sizes makes for a more interesting cookie. Plus, the chocolate “dust” or “crumbs” will also mix into the cookie and give it flavor.