Page 70 - Classic Cookies with Modern Twists

1. In a medium bowl, whisk together the our, salt, and baking

soda. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter

and sugars on medium speed until light and creamy, about 1½
minutes. Scrape the bowl with a r ubber spatula. In a separate
bowl, whisk together the eggs, maple sy r up, and vanilla, and add
to the butter mixture. Beat on medium speed until the
ingredients are thoroughly incorporated, about 15 seconds.

Scrape the bowl again and add the dr y ingredients on low speed,
mixing just until the dough comes together, about 20 seconds.
Add the chocolate chips and mix 10 seconds. Wrap the dough

and chill overnight or up to 2 days.

3. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. Using your hands or a 1-ounce scoop, form 1-
inch balls of dough and place them on the baking sheets, 2

inches apart. Bake for 9 to 11 minutes, rot ating the sheets
half way through, or until the cookie edges are golden brow n and
the centers are still soft. Remove the cookies from the oven,
lightly sprinkle with eur de sel, and allow them to cool for 5

minutes on the baking sheets before transferring the cookies to
a wire rack to cool completely.

WITH A TWIST

Chewy Choc olate Chip–Pecan Cook ies: Reduce the amount
of chocolate chips to 1 cup and mix in 1 cup coa rsely
chop ped, toa sted pecans with the chocolate. Tr y adding 2

to 3 teaspoon s nely chop ped fresh ros emar y (along