Ingredients
- 115g unsalted butter, melted and cooled slightly
- 160ml pure Quebec maple syrup (dark)
- 1 egg yolk
- 280g all-purpose flour
- 1/2 tsp baking soda
- 150g dark chocolate chips
- 1/2 tsp sea salt flakes
Method
- Whisk melted butter and maple syrup vigorously, then beat in the egg yolk.
- Fold in flour, baking soda, and salt until a stiff dough forms.
- Stir in chocolate chips, then chill dough in the freezer for 15 minutes.
- Scoop onto a baking sheet, spacing them 5cm apart.
- Bake at 165°C (325°F) for 10-12 minutes; finish with a sprinkle of sea salt flakes.
Conversion and rationale
Original sweetener (classic version): 150g brown sugar and 100g white sugar
Conversion used: Replaced 250g total sugars with 160ml dark maple syrup. Swapped a whole egg for a single yolk to reduce moisture content. Oven reduced to 165°C.
Why Quebec maple syrup: The natural humectant properties of maple syrup yield an incredibly chewy cookie center, while its complex minerals enhance the bitterness of dark chocolate.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →