Instant Pot Deep Dish Chocolate Chip Cookie

1 stick (¼ pound) salted butter, softened (I prefer salted butter over unsalted for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing the cold, firm butter in the microwave for 10 to 15 seconds tops - don't let it melt!)

¼ cup 2 tablespoons white sugar

¼ cup 2 tablespoons light brown sugar (tightly packed)

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon vanilla extract

1 ½ teaspoons pure maple syrup (optional)

1 large egg

1 cup 2 tablespoons all-purpose flour (no need to sift)

6 ounces chocolate chips of your choice (I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, walnuts, M&Ms, etc - however you choose to mix & match, 6 ounces should be the max)

Directions at pressureluckcooking.com

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