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 yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line with parchment paper.
Mix in the sifted ingredients until just blended.
- 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.
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.
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.
Adapted from a recipe by ELIZABETHBH