Maple Chocolate Chip Cookies (No Chill Time)
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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!
Every year when Fall comes around and the leaves start to change colors, I almost immediately start to crave the cozy flavors of pumpkin spice cookies, walnut cookies, and these maple brown sugar 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 caramelized brown sugar, gooey chocolate chips, maple syrup, and walnuts is a match made in heaven!
Featured Reader Review
“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!”
Julian
These maple cookies were tested with and without dairy to make sure it works both ways! I also tested the recipe with different amounts of maple extract. The maple syrup alone doesn’t give much maple flavor – it mostly contributes to the soft texture of the cookies and slight crispiness on the edges.
After a few rounds of testing, we achieved the perfect ratios of flour, brown sugar, maple syrup, and maple extract! I also love the crunch of the walnuts and the contrast it gives to these chewy cookies.
Ingredient Notes
- Butter: you can use regular butter or dairy free/vegan butter for these walnut chocolate chip cookies!
- Pure maple syrup: Of course, we need maple syrup to make maple syrup cookies. But please note – this is not the same as table syrup or pancake syrup! This recipe requires the real stuff!
- Maple Extract: Maple extract is what really brings out the maple flavor. Artificial is totally fine!
- Chocolate Chips and Walnuts: Both of these are optional ingredients.
How To Make These Cookies
Mix butter and brown sugar together!
Mix in the rest of the wet ingredients.
Add dry ingredients, then chocolate chips and walnuts.
Scoop and bake!
Recipe Developer 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.
More Cookies You’ll Love
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!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Maple Chocolate Chip Cookies (No Chill Time!)
Video
Ingredients
- ½ cup (105 g) butter, softened, (regular or dairy free)
- ¾ cup (150 g) brown sugar
- 1 egg
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 2 tsp maple extract
- ½ tsp salt
- 1 tsp baking soda
- 2 cups (250 g) 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.
- 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, 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 nuts 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.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Love the recipe! They are great – even without maple extract
We made the same recipe twice but yield different outcome, probably coz I didn’t measured the flour accurately ( didn’t do the scoop and level ) but both times come out chewy. Also I am based in Thailand so maybe the temperature of melting the butter is too quick?
Hi Man! It may be because the flour measurements were off. I suggest using a food scale to be sure of precise measurement if you’re not already!
Was just okay. My husband the cookie expert had one bite of this cookie and said “meh”. I followed the ingredients and instructions, but hubby said couldn’t taste any maple in this cookie. Said was not what he was expecting.
I’m sorry to hear your husband did not approve.
These came together in a flash even mixing by hand. I froze some of the dough so I can have fresh cookies later. I prefer a more set cookie and the full 11 minutes was just right. The nuts give a great texture and the melty chocolate fresh off the pan is so good. Maple flavor really shines through.
Hi Julian! Thank you for your kind review 🤗
I want to try making these, but I always brown the butter when I make cookies. Would that still work for these or will it mess with how they bake?
Hi Riya! I haven’t tested this recipe with browned butter so I can’t personally recommend whether this will work well, but if you try it let me know how it works for you.
These cookies are truly amazing, the fragrance in it’s self is amazing. Instructions are very easy to follow, I was lucky that I found the maple extract, it is very important, and I did add the chopped walnuts. Thank you so much for posting this recipe. This is a ***** rating!
Hi Simone! So glad you enjoyed this recipe 😊
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!
Hi Kathleen! I am so happy you loved them! Thanks so much for the review 😀
Would a little extra maple syrup work if I don’t have maple extract? Just don’t want to do more shopping today.
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!
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!
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! 🙂
Easy and delicious, just how I like my baking!!!
Hi Colleen! I’m happy to hear that you liked the cookies! I love a good easy recipe too 🙂