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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!
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!
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!
- 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.
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.
Absolutely! You could even make them plain without chocolate chips if you prefer a more simple cookie.
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!
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.
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
Maple Chocolate Chip Cookies
- 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)
- 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.
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.