These Maple Chocolate Chip cookies are a soft and chewy cookie, bursting with the flavors of maple syrup and brown sugar, and are loaded with chocolate chips. Add walnuts or pecans if you want for a crunch!
These Maple Chocolate Chip Cookies are such a good cookie flavor to make in the fall, or winter (or heck, all year long!) These cookies taste like real maple syrup meets chocolate chips, so its kind of like a chocolate chip pancake in cookie form.
Make these alongside our Chocolate Cherry Thumbprint Cookies, or Toffee Doodle Cookies for the perfect spread for your next party, or holiday cookie trays!
Why make this Recipe
- Unique Flavor – Combine the flavor of classic chocolate chip cookies with the sweet, rich flavor of maple syrup!
- Quick and Easy – With simple ingredients (the only one you might not have on hand is maple extract, and maple syrup) these cookies are made, and ready to eat in about 1 hour and 30 minutes.
- Customizable – Add different mix-ins to your cookies to suit your tastes, try adding chopped pecans, or walnuts, try adding white chocolate instead of chocolate chips – dried cranraisins, you name it!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Maple Chocolate Chip Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted butter – this gives the cookies their moisture and holds it all together, while also giving a good flavor
- Brown sugar – this gives the cookies the best sweet flavor, and texture
- Granulated sugar
- Pure Maple Syrup – this gives the cookies a nice maple flavor. Don’t use breakfast syrup for this recipe.
- Vanilla Extract – to add flavor to the cookies
- Maple Extract – Use pure maple extract to give the cookies a stronger maple flavor.
- Egg – Just one to hold the ingredients together without adding too much extra moisture, since we already have the moisture from the syrup.
- All Purpose Flour – the main structure of the cookie
- Baking Soda – helps provide lift to keep the cookies soft
- Salt – To balance out the sweetness
- Chocolate Chips –
- Pecans – These add a nice crunch, but are totally optional, or can be substituted for walnuts.
How to make Maple Chocolate Chip Cookies
Step 1: Mix the wet ingredients together. Cream together the butter, brown sugar, and sugar in a large bowl for a couple minutes until light and fluffy. Add in the egg, maple syrup, vanilla extract, and maple extract and mix until combined.
Step 2: Add in the dry ingredients. Add in the flour, baking soda, salt and stir it together until you have a nice soft cookie dough. Add in the chocolate chips, and pecans, and fold them evenly into the dough.
Step 3: Roll into balls. Scoop the maple cookie dough into 1.5 to 2 TBS sized balls. Roll them into smooth balls and place them onto the lined cookie sheet, about 2 to 3 inches apart from each other as the cookies will spread when baking.
Step 4: Bake the cookies. Bake the cookies until the edges are lightly golden brown and the tops of the cookies look just set. Remove the pan from the oven and let the cookies cool for a few minutes on the cooking sheet. Then transfer them to a wire rack to cool completely.
Tips and Tricks:
- Real Maple Syrup – I haven’t tested this recipe with pancake syrup, which doesn’t have actual maple in it. If you want the maple flavor, use pure maple syrup. If you want to use pancake syrup, be my guest – the cookies will taste less maple-y and likely be a bit flatter.
- Coarse Salt – I like to add a pinch of flakey salt over the top of the cookies after removing them from the oven, but this is optional. I add this to most of my cookies that are this style.
Storage Instructions
Once cooled, the cookies can be stored, and stacked in an airtight container as needed for storing, or transporting. They will stay good at room temperature for 5 to 6 days.
The cookies can also be frozen. Let them freeze on a baking sheet, then once they are frozen transfer them to a freezer safe bag or other freezer safe container. They can be frozen for up to 3 months. Let them thaw at room temperature until soft and then enjoy.
You can also freeze the unbaked cookie dough balls. Roll into balls, and flash freeze them on a pan until solid. Bake the cookie dough from frozen, without thawing, by adding 1 or 2 minutes to the cooking time.
These soft and chewy maple chocolate chip cookies have the best texture and flavor. They’re bursting with the best pure maple flavor in every bite, with such soft textures, and bits of chocolate and pecans throughout. They’re such a delicious twist on classic chocolate chip cookies, with an even softer texture, and unique flavor I know you’ll love!
More Cookie Recipes
- Cocoa Blossom Cookies
- Lace Cookies Oatmeal
- Brown Butter Caramel Snickerdoodles
- Oatmeal Scotchies
- Maple Pecan Cookies // LMLD
If you try these Maple Chocolate Chip Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Maple Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter (1 stick, softened)
- 3/4 cup dark brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pure maple extract (optional, for a stronger maple flavor)
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Cream together the butter, brown sugar, and granulated sugar in a large bowl for a couple minutes, or until light and creamy. 1/2 cup unsalted butter, 3/4 cup dark brown sugar, 1/4 cup granulated sugar
- Add in the egg, maple syrup, vanilla extract, and maple extract and stir until combined. 1 large egg, 1/4 cup pure maple syrup, 1 tsp pure vanilla extract, 1 tsp pure maple extract
- Add in the flour, baking soda, and salt and stir together on low speed until you have a nice soft dough. 1 3/4 cup all purpose flour , 1 tsp baking soda, 1/2 tsp salt
- Fold in the chocolate chips and chopped pecans, until evenly distributed into the batter. 1 cup chocolate chips, 1/2 cup chopped pecans
- Cover the dough and refrigerated it for one hour, up to overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Scoop the cookie dough into 2 TBS portions and roll it into a smooth ball. Place it onto a prepared cookie sheet, a couple inches apart.
- Place the pan in the oven and bake for 10 to 14 minutes, or until the cookie edges are golden, and the middles look mostly set.
- Remove the cookies from the oven and let them sit on the cookie sheet for 5 to 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Real Maple Syrup – I haven’t tested this recipe with pancake syrup, which doesn’t have actual maple in it. If you want the maple flavor, use pure maple syrup. If you want to use pancake syrup, be my guest – the cookies will taste less maple-y and likely be a bit flatter.
- Coarse Salt – I like to add a pinch of flakey salt over the top of the cookies after removing them from the oven, but this is optional. I add this to most of my cookies that are this style.
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