The Sub: Used 3/4 cup in place of each cup of sugar in the classic recipe (see Note about using liquid sweeteners below).
The Verdict: We thought these cookies would bake up best at a reduced oven temperature, like the other cookies we made with liquid sweeteners, but they were just too soft baked at a cooler temp. When we returned the oven to the standard 375°F, we got a great result. The cookies developed a beautiful deep golden color on the edges and a cakelike texture with a bit of crumbliness. The maple flavor, though, was very subtle.
*Note: When using a liquid sweetener, in place of granulated white and/or brown sugar, reduce liquids in the recipe by 2 tablespoons for each cup of sugar swapped. (In our testing, we eliminated 1 of the 2 eggs called for in the classic chocolate chip recipe.) Although it’s generally better to reduce the oven temperature when using liquid sweeteners, we found that leaving the temperature as called for in the recipe worked best when using maple syrup.