Maple chocolate chip cookies are simple, chewy, and full of warm flavor thanks to the maple syrup and dark brown sugar. This easy recipe yields perfectly chewy cookies with crisp edges in just 35 minutes.
Jump to:
- Why These Maple Syrup Chocolate Chip Cookies Work
- Key Ingredients You'll Need
- Step-by-Step Instructions
- Substitutions and Variations
- Frequently Asked Questions
- Expert Tips To Bake The Best Maple Chocolate Chip Cookies
- Storing and Freezing Instructions
- More Cookie Recipes You'll Love
- Did you make this recipe?
- Maple Chocolate Chip Cookies
Don't get me wrong, traditional chocolate chip cookies are always delicious, but sometimes I just want to boost the coziness factor of cookies and THAT'S when I make this recipe.
Soft, chewy, and full of rich flavor, these maple syrup chocolate chip cookies are packed full of yumminess. The dark brown sugar, sweet maple syrup, and intense dark chocolate chips pair so well together, and make for one incredible bite.
Best of all, these cookies are made in one bowl, only need 20 minutes to chill, and bake in under 10 minutes. They're great to make for birthdays, holidays, or just to stash away for whenever a craving hits!
Why These Maple Syrup Chocolate Chip Cookies Work
- You can make this in just one bowl, by hand. No stand mixer required!
- The ingredient list is simple, and many of the ingredients are probably already in your pantry
- These use REAL maple syrup and dark brown sugar to give these maple cookies their signature chewy texture
- The cookies only need to chill for 20 minutes, but, if you wanted to, you could make the dough up to a day in advance!
- I've included both dairy free and gluten free variations in the notes below
Key Ingredients You'll Need
*full ingredients list and measurements can be found in the recipe card below*
- Butter: The key is to use room-temperature SALTED butter. The salt in the butter helps to offset the sweetness of the sugar
- Maple syrup: You'll want to use real maple syrup, not pancake syrup.
- Brown sugar: I prefer to use dark brown sugar because it adds more caramel notes, but light brown will also work. (keep in mind the color will be different, but that's ok!)
- Egg: It's best if the egg is room temperature because it incorporates into the dough better. You can pop the egg into a bowl of hot water to warm it up in just 10 minutes!
- Extracts: These cozy chocolate chip cookies are made with both maple extract (to enhance the maple flavor) and vanilla extract.
- Flour: Use a high-quality all purpose flour. I prefer the brand King Arthur!
- Baking soda: The baking soda helps the cookies to spread out so they're not just tall dough balls
- Baking powder: I like to add just a small amount to help the cookies rise and get a perfect thickness
- Cinnamon and salt: Both spices work together to balance and enhance the flavor
- Chocolate chips: I like to use dark chocolate chips because the richness and intensity counteracts the sweetness of the maple syrup and white chocolate chips for color!
Step-by-Step Instructions
STEP ONE: In a large mixing bowl, beat together softened butter, maple syrup, and brown sugar with a hand mixer until pale and creamy. (about 1 minute) Add in egg, maple extract, and vanilla extract, and mix again for 30 seconds.
STEP TWO: Add flour, baking soda, ground cinnamon, and salt into the wet ingredients, and gently mix just until a dough forms. Fold in the chocolate chips
STEP THREE: Chill the dough for 20 minutes. In the meantime, preheat the oven to 350F and line 2 baking sheets with parchment paper.
STEP FOUR: Once the cookie dough has chilled, roll it into 2 tablespoon balls and place each ball 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or just until the edges look set.
STEP FIVE: Carefully pull the trays out of the oven and let the cookies rest on them for 5 minutes, before transferring to a wire rack to finish cooling completely.
Pro Tip- Add extra chocolate chips on top of the dough balls before baking, for that bakery-worthy look!
Substitutions and Variations
Chocolate chips- You can use mini chocolate chips, vegan chocolate chips, or even chop up your favorite chocolate bar
Dark chocolate- If you don't care for both dark or white chocolate, substitute with all dark chocolate, all white chocolate, or semi-sweet, or milk chocolate
Brown sugar- Either dark brown or light brown will work
Nuts- If you want to, you could add chopped toasted walnuts, pecans, or even almonds
Chipless- Leave the chocolate chips out and enjoy these maple cookies plain!
Allergy-Friendly Variations:
Gluten Free: Substitute the all-purpose flour for a 1:1 gluten free flour blend that contains xanthan gum. If possible, increase the chill time from 20 minutes, to 1 hour to help hydrate the flour.
Dairy Free: Use vegan butter in place of the regular butter as well as dairy free chocolate chips. (you can also check out these dairy free chocolate chip cookies!)
Refined sugar free: Substitute the brown sugar with coconut sugar for a refined sugar free version. The texture of the cookie will be different, but they're still yummy!
Frequently Asked Questions
The secret to the best cookies, I truly believe is the addition of maple syrup. While it doesn't add a ton of flavor on its own, the moisture and chew it creates is amazing.
I don't recommend it because the amount of flour in the recipe is based on the water content of the syrup. Brown sugar doesn't have as much water, therefore your cookies may be drier and not spread as much when baking.
No, you technically don't, but the cookies do spread more. Chilling helps to hydrate the flour and firm up the fat in the dough so that the cookies stay thicker, and therefore softer, once baked.
You will want to use REAL maple syrup, not fake pancake syrup. The real stuff gives these cookies a nice caramelly, cozy flavor.
Expert Tips To Bake The Best Maple Chocolate Chip Cookies
- Use room temperature ingredients: When all of the ingredients are the same temperature, the dough comes together much easier. It's smooth, creamy, and there aren't any large pockets of butter.
- Use real maple syrup: The fake syrup is full of added sugar and other processed ingredients that don't have that authentic maple flavor. These cookies are made best with the real deal!
- Properly measure your flour: Grab a $10 kitchen scale from Amazon and make your life easier! (although I have included cup measurements for those who don't have a scale)
- Chill the dough: Chilling allows the flour to hydrate and develops a deeper flavor profile in the cookie
- Don't cool on the trays: Pull the cookies out of the oven once baked and allow them to cool for just 5 minutes on the trays before transferring to a wire rack. Otherwise you run the risk of overbaking them
Storing and Freezing Instructions
STORING: Store leftovers in an airtight container at room temp for up to 4 days.
FREEZING: If you want, you can wrap cookies individually in plastic wrap and store in a freezer-safe plastic bag in the freezer for up to 3 months. Thaw to room temperature and enjoy!
More Cookie Recipes You'll Love
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you bake and share it!
PrintMaple Chocolate Chip Cookies
Maple chocolate chip cookies are simple, chewy, and full of warm flavor thanks to the maple syrup and dark brown sugar. This easy recipe yields perfectly chewy cookies with crisp edges in just 35 minutes.
- Prep Time: 5
- Chilling: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 Minutes
- Yield: 15 cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 113g salted butter- room temperature (½ cup)
- 110g REAL maple syrup (⅓ cup)
- 155g dark brown sugar (⅔ cup lightly packed)
- 1 large egg- room temperature
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- 240 grams all purpose flour (2 cups)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 60g dark chocolate chips (⅓ cup)
- 60g white chocolate chips (⅓ cup)
Instructions
- In a large mixing bowl, use a hand mixer to cream softened butter, maple syrup, and dark brown sugar until light and fluffy (about 1 minute)
- Add egg, maple syrup, and vanilla extract to the butter mixture and mix again for 30 seconds
- Next, add flour, baking soda, baking powder, ground cinnamon, and salt. Mix on low speed until just combined. Fold in both dark and white chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill in the fridge for 20 minutes. In the meantime, preheat the oven to 350 F and line 2 baking sheets with parchment paper.
- Once chilled, roll 2 tablespoons of dough into a ball and place onto your prepared tray. Repeat with remaining dough, and set the balls 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just lightly golden brown. Carefully remove the trays from the oven and let the maple chocolate chip cookies cool on them for 5 minutes, before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients: When all of the ingredients are the same temperature, the dough comes together much easier. It's smooth, creamy, and there aren't any large pockets of butter.
- Use real maple syrup: The fake syrup is full of added sugar and other processed ingredients that don't have that authentic maple flavor. These cookies are made best with the real deal!
- Properly measure your flour: Grab a $10 kitchen scale from Amazon and make your life easier! (although I have included cup measurements for those who don't have a scale)
- Chill the dough: Chilling allows the flour to hydrate and develops a deeper flavor profile in the cookie
- Don't cool on the trays: Pull the cookies out of the oven once baked and allow them to cool for just 5 minutes on the trays before transferring to a wire rack. Otherwise you run the risk of overbaking them
- Storing: Keep leftovers in an airtight container for up to 4 days. Or freeze in a freezer safe bag for up to 3 months.
Keywords: maple syrup chocolate chip cookies, maple cookies, chocolate chip cookies with maple syrup
Sarah says
Amazing!! The maple syrup totally adds a warm flavor, and both the kids and my hubby couldn’t get enough!
★★★★★
Nicole Radcliffe says
That's awesome to hear! Glad the whole family liked them!
Ken says
Yummy with modifications.
Why use real maple extract along with maple syrup? Here in Vermont, I often cook with a dark and robust 100% maple syrup. The addition of the extract is overkill with the real thing. Even with a lighter amber grade, forgo the extract... save it for Mrs Butterworth.
The vanilla extract would add another dimension to the recipe, that I concur. I made it and substituted bittersweet chips in place of white chocolate; I'm saving the white chips for pancakes on a snowy winter morning.
★★★★★
Nicole Radcliffe says
Hi Ken!
I'm so happy to hear that you enjoyed these cookies!
Personally, I've found that the maple extract gives enough maple flavor for what me and my family like. However, if you've found that you don't need it, then I'm glad that works for you!
Bittersweet chocolate is also a great addition, and I hope you enjoy those pancakes one day!