Simple Chewy Chocolate Chip Cookie Recipe

In a large microwave-safe bowl, melt the butter. Set aside to cool to room temperature, as hot butter will melt the sugars and make the cookies greasy.

Once the butter has cooled to room temperature, add both sugars and using a whisk, mix briskly for 30 seconds. Stir in the egg, vanilla, and maple syrup, then whisk again until fully emulsified, smooth, and creamy, about 1 minute. Add cornstarch, baking soda, baking powder, and salt. Whisk until combined. Add flour and chocolate chips. Switch to electric hand mixers and mix until just combined. Don’t over-mix. Cover and refrigerate for 20 minutes or until firm enough to roll. Roll dough into tall, cylindrical balls (about 40 grams or 2 1/2 tablespoons each). Place on a parchment-lined pan and chill for another 20 minutes. Heat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange 6 cookies at a time, leaving plenty of space for spreading. Bake for 9-14 minutes, until edges are just starting to brown. Remove while centers still look ever so slightly underbaked. They will finish baking on the tray. Remove from the oven and immediately press the remaining 1/4 cup chocolate chips on top. Use a metal spatula to gently nudge in any uneven edges. Cool on the tray for 5 minutes, then transfer to a wire rack.