Crispy Chocolate Chip Cookies

Yesterday we sat down and made a list of foods to make and eat in the last couple of weeks before the boys leave for school. The first thing out of Jake's mouth: crispy chocolate chip cookies! And since he was heading out for a mountain biking adventure with some guy friends, I whipped up a batch. I packed up one dozen for the bikers and left a dozen for my house.

Truth be told: I don't have a sweet tooth. So, I didn't try these. But I am always testing and tweaking to make improvements and these got moans of appreciation and approval from my trio. These are buttery, crispy on the edges with an abundance of chocolate chips. Also, since there is no chilling time, these are in your hand in less than half an hour!

Ingredients makes 2 dozen cookies

1-1/2 cups flour
1/2 teaspoon baking soda
10 Tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar, lightly packed
2 Tablespoons maple syrup
1 large egg
2 Tablespoons heavy cream
2 teaspoons pure vanilla extract
1-1/4 cups semi-sweet chocolate chips plus more for finishing
Also needed: #40 scoop, cookie sheet, parchment paper

Procedure

Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a medium mixing bowl, whisk together the flour and baking soda.

In a large mixing bowl, cream together the butter and sugars. Add in the maple syrup, egg, heavy cream, and vanilla. Mix again until well-combined. Add in the dry ingredients and stir until completely moistened. Fold in the chocolate chips.

Using a scoop, place dough balls on prepared sheets about 2 inches apart. Press a few more chips into the top of the rounds. This is optional, but I love to see the chips on top of the finished cookies.

Bake for 10 to 11 minutes until the cookies are browned on the top and around the sides. Remove from the oven and let cookies cool on the sheet for 3 minutes before transferring to a wire rack.

Cookies will crisp as they cool.

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