Maple Syrup Chocolate Chip Cookies

Make the perfect blend of sweet and chewy in these chunky maple chocolate chip cookies, which bake up with crisp edges and gooey centers, making them an irresistible treat for any occasion.

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Course: Cookies

Cuisine: American

Prep Time: 5

Cook Time: 17

Total Time: 22

Servings:

Calories: 258kcal

Author: Max

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.

Notes

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.

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