Touch of Maple Chocolate Chip Cookies

NOTE: Cookie dough must be chilled at least 30 minutes before baking.

1 cup butter, melted and cooled for at least 5 minutes
1½ cups light brown sugar, packed
½ cup sugar
2 large eggs, at room temperature
1 tsp vanilla
¼ cup pure maple syrup
3¼ cups flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
2 cups semi-sweet chocolate chips

In a large bowl, stir together the melted butter and sugars. Add eggs, one at a time, stirring until combined. Stir in vanilla and maple syrup.

In a separate bowl, whisk together flour, cornstarch, baking powder, and baking soda.
Gradually add the flour mixture to the wet ingredients, stirring until completely combined. Stir in chocolate chips.

Cover bowl and allow to chill for at least 30 minutes. While dough is chilling, preheat oven t to 350 degrees and prepare cookie sheets by lining with parchment paper.

Scoop about 2-2½ tbsp of cookie dough and roll  into balls, making them slightly taller than they are wide. Place them about 2” apart on prepared cookie sheets. Bake about 13 minutes until edges begin to turn golden brown.

Allow cookies to cool completely on cookie sheet.

Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven and do not put cookie dough on a hot cookie sheet.