Step one, cream your sugars in a large bowl. Soften your butter, I do that in 10 second blasts in the microwave, if you care more about baking than I do you would soften it with a double boil setup or by leaving it out on the counter till its room temperature. If you do use the microwave, make sure to let the butter cool till its room temperature.
Once the butter has cooled, blend or whip your sugars into the butter one at a time until they take on a creamy texture. Add the vanilla and maple syrup at this point too, followed by the eggs, one at a time.
In a small glass mix your warm water and baking soda to dissolve the baking soda. Mix this into the wet mixture as well. Follow this with the salt. I like to use coarse salt because it adds nice surprising bites of saltiness to your cookie, you can use whatever salt you like.
While stirring the wet dough, add in the acorn meal and mix evenly. Follow this by adding in the flour, a half cup at a time. And finally, mix in the chocolate chips. These cookies come out flat, crisp and chewy, so I like to use the mini chips because they distribute throughout the cookie more evenly, feel free to use whatever chips set your heart a flutter.
If you like flatter, thinner cookies leave out a half cup of the flour. And if you prefer thicker, cakeier cookies, add a half cup of flour. This recipe is meant to be toyed with!