Maple Chocolate Chip Cookies

These maple chocolate chip cookies are chewy and soft with maple and brown sugar flavours. 20 minutes and no chill time required!

Course Dessert

Cuisine American

Prep Time 12

Bake Time 8

Total Time 22

Servings cookies

Calories 169kcal

Author Gabby

Equipment

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)

US Customary - Metric

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