What is the secret to the best cookies?

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.

Can I substitute brown sugar for the maple syrup?

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.

Do I need to chill the cookie dough?

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.

What kind of maple syrup should I use?

You will want to use REAL maple syrup, not fake pancake syrup. The real stuff gives these cookies a nice caramelly, cozy flavor.

Maple Chocolate Chip Cookies

Name: Maple Chocolate Chip Cookies
Prep time: PT-476148H13M18S
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 113g salted butter- room temperature (1/2 cup); 110g REAL maple syrup (1/3 cup); 155g dark brown sugar (2/3 cup lightly packed); 1 large egg- room temperature; 1/2 teaspoon maple extract; 1/2 teaspoon vanilla extract; 240 grams all purpose flour (2 cups); 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 60g dark chocolate chips (1/3 cup); 60g white chocolate chips (1/3 cup)

Maple Chocolate Chip Cookies

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5 from 2 reviews

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.

Author: Nicole Radcliffe
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

Units Scale

113g salted butter- room temperature (1/2 cup)
110g REAL maple syrup (1/3 cup)
155g dark brown sugar (2/3 cup lightly packed)
1 large egg- room temperature
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
240 grams all purpose flour (2 cups)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
60g dark chocolate chips (1/3 cup)
60g white chocolate chips (1/3 cup)

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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.

Find it online: https://www.coleinthekitchen.com/maple-chocolate-chip-cookies/