Ingredients:

  • 2 ¼ cups (270g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Dark Brown Sugar, packed
  • ¼ cup (50g) Granulated Sugar
  • ¼ cup (60ml) Pure Maple Syrup (Grade A Dark Robust)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • Flaky Sea Salt, for sprinkling (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, dark brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  4. Beat in the maple syrup and vanilla extract until just combined. Add eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients mixture to the wet mixture on low speed. Mix just until the last streaks of flour disappear. Do not overmix.
  6. Cover the dough and chill in the refrigerator for a minimum of 30 minutes.
  7. Scoop dough onto prepared sheets using a 1.5 or 2 tablespoon scoop, leaving about 2 inches between balls.
  8. Bake for 10–12 minutes, rotating sheets halfway through. Cookies should look set on the edges but slightly soft in the centre.
  9. Immediately sprinkle the tops with flaky sea salt, if using.
  10. Let cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.