These maple chocolate chip cookies are chewy, soft, have perfectly crisp edges and are full of maple and brown sugar flavours. The walnuts are optional but strongly recommended because they add a perfect crunch to the cookies and pair so well with maple!
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I love a good chocolate chip cookie as much as the next gal, but every once in a while I like to mix it up. Maple is one of those flavours that I absolutely LOVE, but never really give much thought (I know, I’m a bad Canadian!).
But when you combine maple syrup with warm brown sugar, gooey chocolate chips, and walnuts the resulting cookies are the COZIEST COOKIES EVER and I can’t stop eating them.
Taking a bite of these maple brown sugar cookies makes you feel like you’re being wrapped up in a blanket of cozy. Even though maple is often associated with fall, these cookies are perfect to make for the holidays and really just year-round when you want something a little more warm and cozy than a chocolate chip cookie.
What makes these maple chocolate chip cookies so good?
Okay, I’ll cut to the chase – here’s what makes these the best walnut chocolate chips cookies:
- Brown Sugar – these cookies use only brown sugar, which gives them a richer flavour and a chewier texture. I recommend light brown sugar, but if you only have dark brown sugar that works too. TIP – if your brown sugar has hardened, here’s how you can fix that in a pinch!
- Maple Syrup – pure maple syrup is the key ingredient in these maple chocolate chip cookies and 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 alone didn’t provide a bold enough maple flavour for me, but the maple extract cranks that flavour way up.
- Chocolate Chips – if you’ve seen some of my other recipes, you’ll know that I typically lean towards chopped chocolate instead of chocolate chips for a few of reasons. The main reason is that the chopped chocolate pieces get more incorporated into the dough, distributing more gooey chocolate flavour. That’s actually why I prefer to use chocolate chips in this recipe. Chocolate is already strong flavour, so I find that chocolate chips allow the maple flavours to shine without overpowering it with their chocolatey goodness. You can use whatever chocolate you have on hand though!
- Walnuts – this is probably my favourite ingredient in these maple brown sugar cookies. These are optional but walnuts go SO well with maple and they add a perfect crunch that contrasts the chewiness of the cookies.
How to make chewy maple cookies
These cookies only have 10 ingredients (11 if you include salt) and require zero chill time because, well, I love fast and easy cookie recipes!
Combine butter and brown sugar in a mixing bowl and beat until smooth and a bit lighter in colour, around 1-2 minutes. Add in the egg and beat for another 30 seconds, then add the maple syrup, vanilla extract, and maple extract, mixing until combined.
Next, pour in the flour, salt, and baking soda and mix on low until you have a dough. You can then add in the chocolate chips and walnuts and mix on low speed again for a few seconds.
Roll the dough into 2 tbsp-sized balls, and stick a couple extra walnut pieces and chocolate chips into the top of the dough if desired. Place them on prepared baking sheets and bake one sheet at a time until the edges look set and are a light brown colour. The middles will look soft! They should take around 8-11 minutes depending on the oven.
Can I use regular pancake syrup instead of maple syrup?
Honestly, I wouldn’t recommend it. I only recommend using pure maple syrup because of the quality, flavour, and what it contributes to the texture of the maple brown sugar cookies. That being said, I didn’t test this recipe with breakfast syrup and so long as you’re using maple extract, you’ll likely still get the maple flavour from that.
Can I use different nuts in these maple chocolate chip cookies?
You sure can! If you don’t have walnuts, I would recommend using pecans instead because they go really well with maple! If you aren’t feeling the chocolate, you can also leave that out and just use 3/4 cup chopped nuts instead.
Can I make these into nut free cookies?
Definitely! The walnuts are optional in these cookies. If you’re looking for nut free cookies then you can leave out the walnuts and replace them with 1/4 cup chocolate chips.
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If you make this recipe, let me know how it went in the comments, I’d love to hear from you! You can also tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.
Maple Chocolate Chip Cookies
- Cooling Rack
- Baking Sheet
- 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.
- Roll the dough into round balls, about 2 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!
- 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 minutes then transfer them to a wire rack to cool completely.