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1
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
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2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.
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3
Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
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4
Add the bean mixture to the creamed butter in the bowl of the stand 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.
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5
Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined.
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6
Scrape down the bowl.
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7
Dont worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
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8
Meanwhile, sift the flour, baking soda and salt together into a bowl.
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9
With the mixer on low speed, slowly add the flour mixture and mix until just combined.
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10
Remove the bowl from the mixer and stir in the chocolate chips.
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11
Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart.
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12
Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake.
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13
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.
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14
Store the cookies in an airtight container for up to 5 days.
