Refined Sugar Free Nestle Toll House Cookies

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2 1/2 cups all-purpose flour (I use non-GMO by Sunrise Flour Mill)

1 tsp baking soda

1 tsp salt

2 sticks of butter (use salted), room temperature NOT melted

2 Tbsp maple syrup

2 tsp vanilla extract

2 large eggs

1 1/2 cups semi-sweet chocolate chips, to taste

Optional: 1/2 cup chopped nuts, to taste

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Preheat the oven to 350ºF and line a baking sheet with unbleached parchment paper.
In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, combine the coconut sugar with the melted butter and vanilla extract until creamy. Use an electric mixer. Add the maple syrup as well as one egg and beat well. Add the remaining egg and beat well again. Gradually beat in the flour mixture, 1/2 cup at a time.
Fold in the chocolate chips.
Drop a rounded tablespoon of the dough onto the parchment paper for each cookie.
Bake 9-13 minutes or until golden brown. It’s okay if it still looks slightly doughy in the middle since they continue setting outside of the oven. This will create a more gooey cookie.
Cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
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