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    Home > Recipes > Cookies > Maple Chocolate Chip Cookies

    Maple Chocolate Chip Cookies

    Published on December 3, 2020. Last updated on September 16, 2022. By Gabby. 8 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    These maple chocolate chip cookies are soft, chewy, and full of maple syrup and brown sugar flavors. The walnuts are optional, there's no chill time and they're ready in just 20 minutes!

    overhead shot of maple chocolate chip cookies

    I love a good chocolate chip cookie as much as the next gal, but when Fall comes around and the leaves start to change colors, I just crave the cozy flavors of these maple cookies.

    These cookies make me feel like I'm being wrapped in a blanket of coziness and I seriously can't stop eating them. The combination of brown sugar, gooey chocolate chips, maple syrup, and walnuts is a match made in heaven!

    maple chocolate chip cookies stacked on each other drizzled with maple syrup

    Why These Maple Chocolate Chip Cookies Work

    • They are so easy to make - you just need one bowl and a few simple ingredients
    • The brown sugar and maple syrup give the cookies a super soft and chewy texture 
    • These can be made as maple chocolate chip cookies - or you can leave out the chocolate chips and just use chopped walnuts!
    • These maple cookies can be made using regular dairy ingredients, or they can be made completely dairy free!
    overhead shot of maple chocolate chip cookies with chocolate chips and nuts scattered around them

    Ingredients Needed

    • Butter: you can use regular butter or dairy free/vegan butter for these walnut chocolate chip cookies!
    • Brown Sugar: brown sugar is one of the key ingredients in this recipe, and is part of what makes these cookies perfectly chewy! I don't recommend substituting this for granulated sugar.
    • Flour: this recipe uses all-purpose flour, which I recommend for best results.
    • Pure maple syrup: note - this is not the same as table syrup or pancake syrup! This recipe requires the real stuff!  Not only does it give them an almost caramel-like flavour, but it also contributes to their super soft texture and slightly crisp edges.
    • Maple Extract: maple syrup on its own doesn’t provide a bold enough maple flavor, so the maple extract brings out that flavor.
    • Chocolate Chips - you can use regular semi-sweet (or dark) chocolate chips, or dairy free chocolate chips. You can also leave out the chocolate chips if you’d like!
    • Walnuts - The walnuts are optional but they pair SO well with maple and they add a perfect crunch that contrasts the chewiness of the cookies. You can leave them out or substitute with chopped pecans as well.
    ingredients needed to make maple chocolate chip cookies in bowls with labels

    Step By Step Instructions

    STEP ONE: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In the bowl of a standing mixer or handheld mixer, beat butter and brown sugar until light and fluffy, around 1-2 minutes. 

    STEP TWO: Add in the egg and beat for another 30 seconds, then add the maple syrup, vanilla extract, and maple extract, mixing until combined. 

    STEP THREE: Add in the flour, salt, and baking soda and mix until a dough forms. Fold in the chocolate chips and chopped walnuts.

    STEP FOUR:  Roll the dough into 1.5 tablespoon-sized balls or use a medium cookie scoop to scoop the dough. Stick a couple extra walnut pieces and chocolate chips into the top of the dough if desired. Bake one sheet at a time for 8-11 minutes, until the edges look set.

    step by step process showing how to make maple cookies
    how to make maple cookies
    Can I make these maple cookies nut free?

    Absolutely! You could even make them plain without chocolate chips if you prefer a more simple cookie.

    Are maple cookies a Canadian thing?

    The maple sandwich cookies with maple cream in the middle are a Canadian thing! But as a Canadian, I will actually say that I prefer these maple chocolate chip cookies over the sandwich kind!

    Can I use different nuts in these cookies?

    You sure can! If you don't have walnuts, I would recommend using pecans instead because they go really well with maple! And if you don't want to use chocolate chips, you can also leave those out and just use ¾ cup chopped nuts instead.

    maple chocolate chip cookies split in half and stacked on each other with walnuts sprinkled around

    Expert Tips

    Properly measure your flour: I say this in every recipe, but using too much flour is the best way to get dry cookies. I strongly recommend investing in a $10 kitchen scale, but you can also use the scoop and level method.

    Don’t over-bake the cookies! One of the biggest secrets to super soft cookies is to under-bake, not over-bake. The centre of the cookies will look soft - but don’t worry, they’ll continue to set on the hot baking sheet after you remove them from the oven!

    Bake the cookies one sheet at a time! This promotes more even baking. Another important thing to note is that oven temperatures can vary a lot, so it’s always a good idea to keep an eye on the cookies if you’re trying a recipe for the first time.

    Storage and Freezing Instructions

    The cookies should be stored at room temperature in an airtight container for up to 5 days.

    You can also freeze them for up to 3 months in a freezer ziploc bag. Thaw at room temperature.

    More Cookies You'll Love

    • White Chocolate and Raspberry Cookies
    • Soft and Chewy Peanut Butter Cookies
    • Halloween Candy Cookies
    • Vegan Ginger Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    maple chocolate chip cookies stacked on each other

    Maple Chocolate Chip Cookies

    Gabby
    These maple chocolate chip cookies are chewy and soft with maple and brown sugar flavours. 20 minutes and no chill time required!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Bake Time 8 mins
    Total Time 22 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 169 kcal

    Equipment

    • Cooling Rack
    • Baking Sheet

    Ingredients
     
     

    • ½ cup butter, softened (regular or dairy free)
    • ¾ cup brown sugar
    • 1 egg
    • ¼ cup maple syrup
    • ½ teaspoon vanilla extract
    • 2 teaspoon maple extract
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 2 cups all-purpose flour
    • ½ cup semisweet chocolate chips (regular or dairy free)
    • ½ cup walnuts, chopped (can substitute with pecans or more chocolate chips)

    Instructions
     

    • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
    • In a medium bowl, combine flour, baking soda, and salt. Set aside.
    • If using walnuts, chop them into small pieces and set aside for later.
    • In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, combine butter and brown sugar, mixing until smooth, around 1-2 minutes.
    • Beat in the egg until combined. Add in the maple syrup, vanilla extract, and maple extract and mix until combined, scraping down the sides of the bowl often.
    • Add in the dry ingredients and mix on low speed until combined. Add in the chocolate chips and walnuts and mix on low again.
    • Use a medium cookie scoop or your hands to roll the dough into round balls, about 1.5 tablespoon-sized. Add more walnuts and chocolate chips on top if desired. Bake the cookies one tray at a time for about 8-11 minutes. Remove them from the oven when the edges are slightly brown and look set. The middles will look soft!
    • Let the cookies cool on the baking sheet for about 5-10 minutes then transfer them to a wire rack to cool completely.

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    MEASURING THE FLOUR: It's important to properly measure the flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
    MAPLE SYRUP: Please note this is not table syrup. This recipe calls for pure maple syrup.
    WALNUTS: The walnuts in these cookies are optional, but they add a really nice crunch and go really well with the maple flavours. If you prefer to use all chocolate chips, simply replace ½ cup walnuts with ¼ cup chocolate chips. You can also substitute the walnuts for pecans!
    Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
    To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.
     

    Nutrition

    Calories: 169kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 156mgPotassium: 77mgFiber: 1gSugar: 12gVitamin A: 230IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Vegan Pumpkin Ice Cream
    Vegan Ginger Cookies »

    Reader Interactions

    Comments

    1. Kathleen

      January 25, 2023 at 8:58 pm

      5 stars
      These are simply scrumptious cookies, exactly followed in recipe. Chewy and not too sweet, loaded with maple flavor that's added to a nutty, chocolate chip cookie. Thanks!

      Reply
      • Gabby

        January 26, 2023 at 11:20 pm

        Hi Kathleen! I am so happy you loved them! Thanks so much for the review 😀

        Reply
    2. Wayne Crockett

      March 11, 2022 at 12:43 pm

      Would a little extra maple syrup work if I don't have maple extract? Just don't want to do more shopping today.

      Reply
      • Gabby

        March 11, 2022 at 4:25 pm

        Hi Wayne, unfortunately an extra 2 teaspoons of maple syrup won't provide the same strong maple flavor, and adding more than that would be too much liquid for the cookies. If you aren't able to use maple extract, you can replace with 2 teaspoons vanilla extract. The cookies will still be delicious but won't have that distinct maple flavor so I would recommend using the extract if you can! Enjoy!

        Reply
    3. Ruth

      October 13, 2021 at 6:34 pm

      5 stars
      Wow! So delicious! I added a couple of tablespoons of flax meal, because I usually add it to baked goods to sneak in some “healthy.” They are soft, not too sweet, and not “greasy,” as cookies with more butter often are. Making these again!

      Reply
      • Gabby

        October 14, 2021 at 2:58 pm

        Hi Ruth! I am so happy to hear how much you loved the cookies, and that they worked out well with the flax meal! Thanks so much for taking the time to come back and leave a review! 🙂

        Reply
    4. Colleen

      June 21, 2021 at 2:44 pm

      5 stars
      Easy and delicious, just how I like my baking!!!

      Reply
      • Gabby

        June 21, 2021 at 6:35 pm

        Hi Colleen! I'm happy to hear that you liked the cookies! I love a good easy recipe too 🙂

        Reply

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