Experience the perfect blend of sweet and chewy with these Maple Chocolate Chip Cookies, in which rich maple syrup enhances this classic. These cookies bake up crisp edges and gooey centers, making them an irresistible treat for any occasion.
If you like delicious cookies, try my air fried Pillsbury cookies from frozen and any of these eggless cookies.
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✔️ Why This Recipe is Great
Soft or Chewy Cookies: These cookies are naturally chewy, but if you prefer softer rather than chewier cookies, you just need to take them out of the oven when they still look slightly underbaked in the center. They'll continue to set as they cool. Plus, either way leaves the chocolate chips melted and their pop of sugar is able to stand out even more.
Extra Flavor Complexity: This maple chip cookie recipe has about half the sugar usually used for chocolate chip cookies, instead replacing it with maple syrup, increasing the complexity of the flavor and aroma, while using brown sugar makes the dough dependably moist.
Why Milk Chocolate Chips?: I made it a point to use milk chocolate chips rather than semisweet or dark chocolate, because they actually become caramelized chocolate during the baking process, adding another layer of flavor to the cookies.
🍫 Ingredients
Brown Sugar: this balances and enhances the flavor of the maple syrup, while also adding a mild complexity to the cookies final flavor.
Maple Syrup: this sugar alternative adds a rich flavor to the cookies and keeps them moist, though adding too much will cause the cookies to crumble.
Unsalted Butter: if you use salted butter, you may end up with overly salty cookies - since you need to use melted butter, this is a great time to use those sticks you stored in the freezer.
Eggs: it's difficult to find eggless cookies, but there are a few decent substitutes for eggs that would taste good in these maple cookies - chief among them the greek yogurt and flax egg options.
Chocolate Chips: while you can use the typical semisweet chocolate chips, I reocmmend trying sugar-free chocolate chips or milk chocolate chips for a delicious twist, though whatever you have on hand will add the necessary gooey, melty chocolate.
See recipe card for full ingredients and quantities.
🥣 How to Make Maple Syrup Chocolate Chip Cookies
Step 1) Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper (image 1).
Step 2) In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until well combined (images 2 & 3).
Step 3) Beat in the eggs and vanilla extract until the mixture is smooth (images 4 & 5).
Step 4) Gradually sift the all-purpose flour, baking soda, and salt into the wet ingredients, mixing until just combined. Don't overmix – it's okay if there's a little flour visible (images 6 to 8).
Step 5) Fold in the chocolate chips gently until they're evenly distributed throughout the dough (images 9 & 10). Chill the dough in the fridge for a half hour to one hour before scooping, for the crispiest cookies.
Step 6) Using a cookie scoop or spoon, drop dough balls onto your prepared baking sheet. Space them about 2 inches apart to give them room to spread (images 11 & 12).
Step 7) Bake for 10-12 minutes, or until the edges are just starting to turn a golden brown.
Step 8) Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (images 13 & 14)
🍪 Storage and Reheating
These maple syrup cookies are best enjoyed fresh, but they'll keep well in an airtight container at room temperature for up to a week, and stay good in an airtight bag or container in the freezer for up to 6 months.
To reheat from room temperature or the fridge, I recommend serving them warm— 12 to 15 seconds in the microwave will do the trick— with a cup of cacao tea or a strong latte. You could also reheat them from frozen in the microwave for about 30 to 40 seconds on half power.
To reheat cookies in the air fryer or toaster oven, set either of those to 300°F (150°C) without preheating and then place the cookies carefully inside, cooking for just 2-3 minutes in the air fryer or 4-5 minutes in the toaster oven.
👨🏻🍳 Expert Notes & Tips
Chill or No Chill?: You don't have to chill the dough for these cookies, but if you do have the time, chilling the dough for at least an hour will make the cookies chunkier and spread much less in the oven. The same goes for if you choose to freeze some of the dough (add 2 minutes to the baking time if baking from frozen).
Soft or Chewy Cookies: These cookies are naturally chewy, but if you prefer softer rather than chewier cookies, you just need to take them out of the oven when they still look slightly underbaked in the center. They'll continue to set as they cool.
More Maple: For a deeper maple flavor, you can try using dark or grade B maple syrup, or even swapping the brown sugar for maple sugar.
Same Size: To keep your cookies uniform in size, use a cookie scoop.
Adding Mix-Ins: If you like nuts or other bits in your cookies, feel free to add a cup of chopped walnuts, candy pieces, or cacao nibs to the dough along with the chocolate chips - just don't add more than 2 cups of mix-ins in total.
❓ Other Great Cookie Recipes
🙋 Frequently Asked Questions
Yes, you can use either pure maple syrup or maple-flavored syrup, though pure maple syrup will give a more distinct maple flavor.
I do recommend chilling the dough for at least 30 minutes, to help the flavors meld and prevent the cookies from spreading too much during baking.
Do not overbake the cookies. They should look slightly underdone when you take them out of the oven, but they will continue to firm up as they cool on the baking sheet.
Absolutely! Chopped nuts (like pecans or walnuts) or shredded coconut would be delicious additions. Add up to 1 cup of mix-ins without adjusting the other ingredients.
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Also make sure all other ingredients are also gluten-free, including the chocolate chips.
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📖 Recipe
Maple Syrup Chocolate Chip Cookies
Equipment
- parchment paper or silicone baking mat
- baking sheet
- sifter or tiny-holed seive
Ingredients
- 1 cup unsalted butter, melted 2 sticks or 226g
- 1 cup brown sugar, packed 200g
- ½ cup maple syrup 120ml
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour 360g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips 340g
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until well combined.
- Beat in the eggs and vanilla extract until the mixture is smooth.
- Gradually sift the all-purpose flour, baking soda, and salt into the wet ingredients, mixing until just combined. Don't overmix – it's okay if there's a little flour visible.
- Fold in the chocolate chips gently until they're evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop dough balls onto your prepared baking sheet. Space them about 2 inches apart to give them room to spread.
- Bake for 10-12 minutes, or until the edges are just starting to turn a golden brown.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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