Description
These Maple Chocolate Chip Cookies are soft, chewy, and bursting with rich maple and brown sugar flavors. Ready in just 20 minutes with no chill time required, they combine the sweetness of maple syrup with semi-sweet chocolate chips and crunchy walnuts for a perfect homemade treat.
Ingredients
Wet Ingredients
- ½ cup butter, softened (regular or dairy free)
- ¾ cup brown sugar
- 1 egg
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 2 tsp maple extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- ½ cup semisweet chocolate chips (regular or dairy free)
- ½ cup walnuts, chopped (can substitute with pecans or more chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter and brown sugar together until smooth and creamy, about 1-2 minutes.
- Add Wet Ingredients: Beat in the egg until fully combined. Then add the maple syrup, vanilla extract, and maple extract, mixing well and scraping down the sides of the bowl frequently to evenly incorporate all ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and chopped walnuts, mixing briefly on low speed to distribute evenly.
- Shape Cookies: Using a medium cookie scoop or your hands, form the dough into balls approximately 1.5 tablespoons in size. Optionally, press extra nuts or chocolate chips onto the tops of the dough balls for a decorative touch.
- Bake One Tray at a Time: Place the dough balls spaced apart on the prepared baking sheet. Bake in the preheated oven for 8-11 minutes until the edges are lightly browned and set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes to set, then transfer them to a cooling rack to cool completely.
Notes
- Measuring Flour: Properly measure flour by weighing it or fluffing the flour with a fork, spooning it into a measuring cup, then leveling it off with the back of a knife to avoid dense cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freezing: Freeze cookies in a freezer-safe ziploc bag for up to 3 months. Thaw at room temperature before serving.