Instructions:
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the softened butter, dark brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Beat in the maple syrup and vanilla extract until just combined. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the last streaks of flour disappear. Do not overmix.
- Cover the dough and chill in the refrigerator for a minimum of 30 minutes (up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into uniform balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets.
- Bake for 10–12 minutes. The edges should be set, but the centres should look slightly soft and puffy.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.