Moo-ey Gooey Maple Chocolate Chip Cookies

Moo-ey Gooey Maple Chocolate Chip Cookies

March 06, 2019

Cookie Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted Casco Bay Creamery butter, melted

1 cup maple syrup

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips


  • Preheat the oven to 325 degrees F (165 degrees C).
  • Grease cookie sheets or line with parchment paper.
      • Sift together the flour, baking soda and salt; set aside. (Spend the 3 minutes to locate your sifter, you'll be rewarded later and it'll take you back to baking when you were a kid.)
      • In a medium bowl, mix together the melted butter and maple syrup. It is okay if your butter has a few clumps. Don't stress.
      • Beat in the vanilla, egg and egg yolk until mixed together—15 seconds or so.
  • Mix in the sifted ingredients until just blended.
      • Stir in the chocolate chips by hand using a wooden spoon—you may second guess the amount of chocolate chips. Don't worry that is just the result of the intoxicating maple syrup lingering.
  • Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

    Adapted from a recipe by ELIZABETHBH

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