Whisk the flour, baking soda, salt and cornstarch together and set aside. Whisk the melted butter, maple syrup, sugar and vanilla extract together, then add that mixture to the dry ingredients and stir until evenly combined. Stir in the chopped chocolate, then cover and chill the cookie dough for at least 2 hours or overnight.
Preheat the oven to 350˚F/175˚C and line 2 sheet pans with parchment paper. Scoop the dough into 2 tbs rounds and shape them into lumpy squat cylinders. Arrange them spaced out on the sheet pans. Optionally top each with more chopped chocolate to create chocolate pools. Then bake them for 7 minutes. Bang each pan to flatten the cookies and help them spread, then continue baking for another 3 minutes.
Let them cool on the pans. Optionally sprinkle the tops with flaky sea salt while they are still warm.
Notes: This is an egg-free recip,e but you can add an egg to the wet ingredients for even chewier cookies.
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