Maple Chocolate Chip Cookies

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!

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Course: Dessert

Cuisine: American, Canadian

Keyword: Chocolate Chip Cookies, Cookies, Maple Chocolate Chip Cookies, Maple Cookies, Maple Syrup

Prep Time: 20

Cook Time: 10

Chilling Time: 1

Total Time: 1 30

Servings: cookies

Calories: 143kcal

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

US Customary - Metric

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.

Nutrition