Maple Chocolate Chip Cookies
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These Maple Chocolate Chip Cookies are so chewy and packed with chocolate chips. They’re made with maple syrup and extract for maximum flavor!
These Maple Chocolate Chip Cookies are so chewy and full of maple flavor thanks to the maple syrup and maple extract! They’re packed with chocolate chips and are the perfect fall cookie!
For more maple recipes, try my Maple Cupcakes, Maple Cookies with Maple Icing or Maple Bacon Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Maple Syrup – sweetens and slightly flavors cookies. Make sure to use real maple syrup.
Maple extract – necessary to give the cookies their maple flavor. I found that maple syrup alone was not strong enough to make the cookies maple flavored. I used McCormick’s Maple Extract.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Maple Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time. Then add the maple syrup, maple extract and vanilla extract until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Maple Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Maple Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Sprinkle with flaky sea salt before baking. I like this brand.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Maple Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 360 g (3 cups) all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 60 g (1/4 cup) maple syrup
- 1 ½ tsp maple extract
- ½ tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time. Then add the maple syrup, maple extract and vanilla extract until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Maple Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
