METHOD

1. Beat maple, coconut sugar, molasses and vanilla until glossy and shiny
2. Add the butter and beat on medium low until combined
3. Scrape bowl then beat in egg on low
4. Scrape bowl,then sift in dry ingredients in two additions, mixing on low speed and scraping bowl after each addition
5. Add chocolate on low and finish by hand to make sure the bottom of the bowl has been fully incorporated
6. Scoop dough, freeze for 20 minutes then roll into perfect circles with gloved hands. Freeze for a few hours or overnight. Once frozen you can keep in a glass container or bake
7. Bake at 325F for 18-20 minutes. I like to press the warm cookies into cookie rounds so that they are all perfectly the same size- a smaller cookie round will make thicker cookies and a larger round will make thinner cookies. This is totally optional but necessary if you make my ice cream cookie sandwiches
8. Let cool then eat or if you're a monster like me eat when they are still warm and gooey and not totally set up.