Recipe from Lisa@The Cutting Edge of Ordinary
1 cup butter (2 sticks) melted and cooled
1 1/2 cups light brown sugar packed
1/2 cup granulated sugar
2 eggs room temp
1 tsp vanilla extract
1/4 cup maple syrup (not pancake syrup)
3 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips* see note
In large bowl, stir together melted butter and sugars. Add eggs, one at a time, stirring until combined. Stir in vanilla extract and maple syrup. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add flour mixture to wet ingredients, stirring until completely combined. Stir in chocolate chips. Cover bowl and allow it to chill for at least an hour.
Preheat the oven to 350. Once the dough is chilled, I used a cookie scoop to make the cookies. I packed the scoop and then placed the dough on a parchment lined cookie tray about 2 inches apart.
Bake for 13 minutes. Don't worry if they look a little under cooked. They will set up perfectly. Allow cookies to cool for about 15 minutes on the sheet pan before moving them to a cooling rack to cool completely. After I put the first batch in I scooped out the rest of the dough onto a platter and then put it back in the fridge. You don't have to scoop all the batter at once, you can scoop it out as you go but make sure to keep the dough in fridge in between batches and do not place cookie dough on a hot cookie sheet. I used 3 cookies sheets so I always had one cooling, one with cookies on it and one ready to go in the oven.
I use Ghiradelli 60% cacao chips in when I make these. We like the fact that they are a bit less sweet and a tiny bit bigger than regular chocolate chips.