Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (if desired).
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.
Meanwhile, shake the beans in the colander over the sink to remove any excess water and transfer them to a food processor or blender. Add the maple syrup and puree until very smooth.
Add the bean mixture to the creamed butter in the mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.
Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don’t worry it the mixture looks curdled; it will smooth out when the dry ingredients are added.
Meanwhile, whisk the flour and salt together in a bowl. With the mixer on low speed, slowly add the flour and mix just until combined.
Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the lined pans, spacing them about 2 inches apart. (For flatter cookies, use a small offset spatula or the back of a spoon to spread the dough out slightly).
Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely. Store cookies in an airtight container for up to 3 days. Enjoy!
Ingredients
Directions
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (if desired).
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.
Meanwhile, shake the beans in the colander over the sink to remove any excess water and transfer them to a food processor or blender. Add the maple syrup and puree until very smooth.
Add the bean mixture to the creamed butter in the mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.
Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don’t worry it the mixture looks curdled; it will smooth out when the dry ingredients are added.
Meanwhile, whisk the flour and salt together in a bowl. With the mixer on low speed, slowly add the flour and mix just until combined.
Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the lined pans, spacing them about 2 inches apart. (For flatter cookies, use a small offset spatula or the back of a spoon to spread the dough out slightly).
Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely. Store cookies in an airtight container for up to 3 days. Enjoy!