maple chocolate chip cookies
all the classic flavors of the original chocolate chip cookie, made even more delicious with the addition of maple syrup. the maple flavor pairs with + enhances the flavors of the nutty brown butter and sweet chocolate. making this perfectly chewy chocolate chip cookie completely irresistible!
Equipment
- medium sauce pan
- 2 tablespoon cookie scoop
- parchment paper
- baking sheet
Ingredients
- 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 ½ tsp (4g) cornstartch
- 1 tsp (6g) baking soda
- ½ tsp (2g) baking powder
- 1 ¼ c (250g) brown sugar
- ¼ c (50g) graulated sugar
- 1 large (50g) egg, room temperature
- 2 large egg yolks, room temperature
- ⅓ c maple syrup
- 1 ½ tsp vanilla extract
- ½ tsp maple extract, optional
- 2 c assorted chocolate chips and chunks
- falky salt for topping, optional
Instructions
- 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 ½ of the dry ingredients to the wet. Mix until mostly combined. Add remaining ½, 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!
Notes
The color of the baking sheet and length of chill time will change the appearance of the final bake of the cookie.
Lighter pans: the bottoms will spread for longer, resulting in a wider/slightly flatter cookie.
Darker pans: the bottoms will set faster, resulting in a smaller, slightly taller cookie.
Chill time: the longer the dough chills, the deeper the flavor will be once baked. the dough spreads a bit more at the 1 hour mark versus the 2 hour mark. this is totally up to you!
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