know what I love most about cookies? they’re predictable, comforting and super easy to make. seems quaint to draw those characteristics from a baked good. but, here we are. this year has been one full of uncertainty. it’s been full of upheaval and the desire for change. I wish I could say a batch of cookies is the answer. it’s not, but it really helps. there’s so much beauty in following the steps of a recipe and creating something from scratch. as you make these maple chocolate chip cookies, it is my hope for you to take a moment to just be. be in the moment. create something delicious and comforting. know that whatever the outcome of this year is, we will see it through.
a cookie by any other name:
would still be a delicious cookie! these maple chocolate chip cookies are all my favorite cookie words:
- crispy on the edges
- gooey in the center
- elevated flavors thanks to the maple
- finished with a pinch of flaky salt
here’s your grocery list:
the recipe for these cookies is very similar to the classic chocolate chip cookie. you most likely have everything in your pantry already. but if not, here’s what you need from he store:
- all purpose flour
- baking soda
- baking powder
- unsalted butter
- brown sugar
- granulated sugar
- maple syrup
- vanilla extract
- maple extract
- chocolate chips or chocolate bar (55-70%, go with what you like)
- flaky salt (I love this brand)
to chill or not to chill
this is the question. in short, yes you do. but, the time is up to you! here’s the breakdown of the difference in baking times:
chilling the cookies for one hour relaxes the glutens. this allows the cookie to develop a chewy texture. the butter has also started to chill. this results in a cookie that puffs ever so slightly while baking. all good and delicious things. chilling the cookie for two hours results in the same chewy texture and structure. but, the flavors have had even longer to develop. meaning, the cookie has even more pronounced flavor. while testing this recipe, I did not find a benefit to letting the cookies chill in the fridge for longer than two hours.
does my baking sheet matter?
it absolutely does! do you want a flatter cookie with more spread? or a smaller, denser cookie?
a light color, aluminum or stainless steel baking sheet: sets the bottoms of the cookie more slowly. I have found that my cookies spread more, resulting in a cookie that is flatter with crispier edges. still very delicious. but, something to keep in mind when baking your batch of cookies. one workaround would be to bake the cookies at a slightly higher temperature (390-400F) for a shorter period of time (start checking around 6-8 minutes). then, letting them continue “baking” on a hot cookie sheet for about 10-15 minutes. this is the technique I used in my Levain Bakery inspired tahini chocolate chip cookies. the center stays under baked, but the edges are crispy and delicious.
a dark color baking sheet aluminum: sets the bottoms of the cookies faster. this results in a slightly smaller cookie that does not spread as much. I personally love my cookies this way. a workaround for flatter cookies, if all you have is a darker baking sheet, would be to reduce the baking temperature (350F for this recipe) and bake for slightly longer (around 11-14 minutes).
as always, the most important thing you can do is to watch for the signs of a baked cookie. for these cookies, it would be:
- set edges
- golden brown across the top
- slightly under baked center
cookie tips and tools:
my best flavor and texture tips for these cookies:
- decide how you would like your finished cookie to taste/look like.
- brown the butter. its worth it.
- chill the cookies. how long is up to you!
- cover the cookie dough while chilling
- a cookie scoop really helps get the perfect size cookie each time
- use parchment or silpat to bake the cookies on
- use a chocolate bar evenly chopped for pools of chocolate
- or use regular semi sweet chips for a more classic cookie
- reserve about 1/4 cup chocolate chips or chunks to top the cookie dough balls with before baking
- don’t over bake your cookie
- don’t leave the baked cookie on the hot cookie sheet
- 3-4 minutes straight from the oven on the cookie sheet
- remove cookies from the cookie sheet to cool on cooling rack
- place any extra cookie dough back in the fridge (covered) while baking the first batch
- finish with flaky salt if that’s your thing (its totally my thing)
more cookie inspiration for you:
- tahini chocolate chip levain bakery inspired cookies
- cheesecake filled pumpkin spice sugar cookies
- meyer lemon sugar cookies
- pumpkin tahini chocolate chip cookies
maple chocolate chip cookies
- medium sauce pan
- 2 tbsp cookie scoop
- parchment paper
- baking sheet
- 20 tbsp (280g) unsalted butter browned, reduced down to 1 c (227g) sub with 1 c (227g) unsalted butter, melted
- 3 c (375g) all purpose flour
- 1 1/2 tsp (4g) cornstartch
- 1 tsp (6g) baking soda
- 1/2 tsp (2g) baking powder
- 1 1/4 c (250g) brown sugar
- 1/4 c (50g) graulated sugar
- 1 large (50g) egg, room temperature
- 2 large egg yolks, room temperature
- 1/3 c maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp maple extract, optional
- 2 c assorted chocolate chips and chunks
- falky salt for topping, optional
- Make the brown butter: melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool to room temperature (25-30 minutes). Butter should be melted, but cooled.
- Whisk together the flour, cornstarch, baking soda and baking powder. Set aside.
- Stir together the brown butter and sugars until smooth and well combined. Add each egg and yolk, mixing each time until well combined. Stir in maple syrup, vanilla extract and maple syrup extract. Stir each one until well combined.
- Stir in 1/2 of the dry ingredients to the wet. Mix until mostly combined. Add remaining 1/2, mixing until mostly combined. A few flour streaks is fine. Stir in the chocolate chips or chunks. Stir until mostly combined. Any loose chips or chunks can be placed on top of the cookies onced scooped. Cover the mixing bowl with plastic wrap. Chill cookie dough in the fridge for 1-2 hours. The longer the chill, the more concentrated the flavor. Preheat the oven to 375F about 30 minutes before you intend to bake the cookies.
- Line a baking sheet with parchment paper. Remove the mixing bowl from the fridge. Scoop the cookie dough using a 2 tbsp*. Place scoops of chilled cookie dough about 2" apart on the baking sheet. Place any loose chocolate chips or chunks on top (or just use extra chips or chunks from the bag). Cover the remaining dough. Chill in the fridge until the next batch is ready to bake.
- Bake cookies at 375 F for 9-11 minutes. Edges of the cookies will be golden brown. The center will look slighly underbaked. Remove cookies from the oven. Place the baking sheet on a cooling rack to rest for 3 minutes. Remove cookies from the baking sheet to cool to room temperature on the cooling rack. Sprinkle with flaky salt. Enjoy!
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