1 1/2 cups (3 sticks) butter, softened
3 large eggs
1 1/2 tsp. vanilla extract
1 cup + 2 tbsp. dark brown sugar
1 cup + 2 tbsp. white sugar
1/8 cup maple syrup
1/8 cup molasses
3 cups + 6 tbsp. all-purpose flour (unsifted)
1/2 tsp. baking soda
1/2 tsp. salt
1 (12 oz.) bag semi-sweet chips or chunks
1 (12 oz.) bag milk chocolate chips or chunks

Optional Variations:

nuts of any variety
milk chocolate M&M'S® instead of milk chocolates chips
peanut butter M&M'S® instead of milk chocolate chips
raisins

Preheat oven to 350°F.

In a large mixer cream butter, eggs and vanilla (Scrape down sides of mixer when needed to ensure a well combined and even mixture is achieved).

Add brown sugar and mix until combined. Add sugar and mix until combined. Mix in syrup and molasses. Mix in salt and baking soda. Mix in flour 1/2 to 1 cup at a time until all is completely combined. Add both bags of chips; dough is quite thick so may use the mixer on lowest speed if needed. May add less of each bag of chocolate if you prefer less chocolate.

Using a scoop or a tablespoon place cookies (1 1/2 to 2 tablespoon sized) on ungreased baking sheet with plenty of space to spread. (I usually do 9 cookies per large sheet pan; the cookies will turn out large so use your judgment!)

Bake at 350°F for 8 to 12 minutes depending on the size of the cookie and your oven! Cookies are finished cooking when they turn a slight brown on the edges and there is no longer a "gel" or "liquid" appearance in the middle to them. (Do not over-bake!)

Cool the PAN on wire cookie racks for AT LEAST 5 minutes before removing from pan!! Once cooled use a thin spatula to remove, it is likely that even after cooling the cookies will leave some remains on the pan, this is okay just scrape it off before adding more dough!

Eat and enjoy the warm cookies with a tall glass of milk!

Cookies will need to cool on the racks for an additional 10 minutes or so before storing otherwise they will stick together. Store in a closeable plastic container or Ziploc bags, may use a slice of bread to retain the moisture in the container.

Note: The dough can also be split and half of it frozen for later use. Using parchment paper as the first layer make a log shape out of the dough. Wrap the log in plastic wrap and then in foil. Lastly place the log in a freezer Ziploc bag. When ready to use thaw starting the night before in the refrigerator.

Makes about 36 large cookies (3-inches in diameter).

Submitted by: JSS