Our favorite chewy chocolate chip cookies are flavorful and sweet with soft interiors and slightly crispy edges. Plus these cookies are easy to make -- you'll only need one bowl and a spoon -- no hand or stand mixer required!
Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Stir in the egg, vanilla extract and maple syrup. Stir until smooth.
Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (Note 2) flour and mix until JUST combined. Don't over mix.
Gently stir in 1 cup of chocolate chips until combined.
Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy (We like ours right at 9 minutes)! Remember the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
STORAGE: We like these cookies best on day 1 and 2 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.
Note 1: for a richer toffee-like flavor, use dark brown sugar. These cookies do spread a bit more and are a little less "pretty" with the dark brown sugar as compared to the light brown sugar.
Note 2: spoon the flour into a measuring cup and level the top with the back of a butter knife.