The Greatest Chocolate Chip Cookies in the World

2 sticks (½ pound) salted butter, softened (I prefer salted butter over unsalted for these cookies for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing cold, firm butter in the microwave for 10 to 15 seconds tops)

¾ cup white sugar

¾ cup light brown sugar (tightly packed and use light brown sugar instead of dark brown for the proper color)

1 teaspoon salt (regular iodized salt is fine)

2 teaspoons vanilla extract

1 tablespoon maple syrup (the good stuff)

2 large eggs

2 ¼ cups all-purpose flour (no need to sift)

1 teaspoon baking soda 1 teaspoon hot water mixed to form a slurry

12 to 16 ounces of chocolate chips of your choice (the more you add, the more full of chocolate they’ll be! I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, M&Ms, etc).

subheading: Optional:

½ to 1 cup chopped walnuts (I personally hate walnuts in my cookies, but if it’s your thing and you wish to add them, by all means, feel free to do so! You can use chopped Macadamia nuts as well.)

A reminder that all ovens vary. So as they’re baking, always check on your cookies to make sure they aren’t overcooking. Remember, you want your cooked to be a nice, deep, golden brown color.

Parchment paper is your best friend when baking cookies, eliminates any need for greasing/worries about sticking and ensures an evenly cooked bottom.

Directions at pressureluckcooking.com

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