Thin & Crispy Maple Chocolate Chip Cookies (Tate's-Style)
These simple chocolate chip cookies are majorly elevated by a secret ingredient. They're crunchy, but still substantial enough to be taken seriously by a hungry farmer with a sweet tooth. The cookies you see here were made by an 8-year-old. You can do it, too! Refined sugar-free, no leaven.
Equipment
- 1 baking sheet I use stainless steel
Ingredients
Potatoes and apples
- 1 cup butter room temp (2 sticks)
- 1.5 cups maple sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 2.25 cups flour
- ½ teaspoon sea salt
- 2 ounce chocolate bar roughly chopped (or 1 cup chocolate chips)
- 1 cup pecans roughly chopped
Instructions
- Preheat oven to 350. Mix together the butter and maple sugar. Use a fork, a pastry cutter, a handheld blender, or my favorite: your fingers.
- Add eggs, one at a time, mixing well after each addition. Then add vanilla extract and 1-2 teaspoons water.
- Mix flour and salt in a separate bowl, then add to the butter mixture in three parts, mixing after the addition of each part.
- Fold in the chocolate and nuts, and don't overmix. At this point you can refrigerate or freeze the dough if you aren't going to bake right away.
- Use wet hands to make walnut-sized balls of dough and place them on the cookie sheet, a few inches apart. Use your palm to press them down flat about ½" thick.
- Bake for 6-10 minutes. They should be golden around the edges. Remove to a metal drying rack using a spatula, and let cool about 10 minutes, if you can!
Notes
Any type of granulated sugar can be used instead of maple sugar. If using a refined sugar (cane sugar), then increase oven temperature to 375.
I use salted butter, but you can alternatively use unsalted butter and add ¼ teaspoons salt.
