Fall Spiced Chocolate Chip Cookies: Tender

Instructions:

1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until no clumps remain.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy. Beat in the maple syrup, egg, and vanilla extract until fully incorporated.
3. Slowly add the dry flour mixture to the wet ingredients. Mix on low speed or by hand just until the white streaks of flour disappear, then gently fold in the dark chocolate chunks using a spatula.
4. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart.
5. Chill the tray in the fridge for 30 minutes to prevent spreading.
6. Bake for 10–12 minutes, or until the edges are set and a deep mahogany color, but the centers still look slightly soft.
7. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack.