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Naturally Sweetened Fresh Milled Flour Chocolate Chip Cookies

These naturally sweetened chocolate chip cookies prove you don't need refined sugar to get a truly great cookie. Just three-fourths cup of maple syrup sweetens the whole batch, and it only takes a few small tweaks to get that soft cookie texture just right. Golden edges, gooey centers, and every bit as satisfying as the classic version.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 32 Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Butter melted
  • ¾ cup Maple syrup
  • 2 Eggs
  • 2 teaspoons Vanilla extract
  • 430 grams Fresh milled flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1½ cups Chocolate chips

Equipment

  • 2 Cookie sheets
  • Parchment paper
  • 1 Large mixing bowl
  • 1 Hand mixer
  • 1 Spatula
  • 1 1½ Tablespoon cookie scoop
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat your oven to 325°F, then line a baking sheet with parchment paper.
  2. Melt the butter, then let it sit for a minute or two so it cools slightly. You want it warm, not hot.
  3. Add the melted butter and maple syrup to a large bowl and mix together. No need to cream these like a traditional cookie recipe, just get them combined. Add the eggs and vanilla, then mix again until just incorporated.
    1 cup Butter, ¾ cup Maple syrup, 2 Eggs, 2 teaspoons Vanilla extract
  4. Sprinkle the flour, baking soda, and salt right on top of the wet ingredients, then mix until fully combined. Keep going for another 30 seconds to a minute on high speed. This is the opposite of what you'd do for most cookies, but here you actually want to overmix the dough. Developing that gluten gives the cookie real structure, so it bakes up like a cookie instead of a cake.
    430 grams Fresh milled flour, 1 teaspoon Baking soda, ½ teaspoon Salt
  5. Pour in the chocolate chips and mix until they're evenly distributed throughout the dough.
    1½ cups Chocolate chips
  6. Using a 1½ tablespoon scoop, portion the dough onto your prepared baking sheet. This recipe makes about 32 cookies. Don't be surprised if the dough feels softer and wetter than a traditional cookie dough. That's the melted butter and maple syrup at work, not a sign anything went wrong.
  7. Bake for 10 minutes. If baking two trays at once, swap them from top to bottom rack (and vice versa) after 5 minutes so they bake evenly. The cookies are done when the edges are just set.
    Since this recipe makes about 32 cookies, you'll likely need two rounds of baking to get through all the dough.
  8. Let the cookies rest on the hot baking sheet for 10 minutes after coming out of the oven before transferring to a cooling rack.

Notes

Light-colored cookie sheets are your friend here! The lighter surface reflects heat and keeps the bottoms from over-browning before the centers have a chance to set.
As soon as the edges look set, pull the cookies from the oven, even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the pan for the next 10 minutes, giving you perfectly soft cookies. Trust the process!