Say hello to Maple Chocolate Chip Cookies—your new favorite chocolate chip cookie! The addition of maple syrup creates soft, tender, sweet cookies you'll all fall in love with. Give these a try for a twist on the classic chocolate chip cookie.
We love these cookies any time of year, but there's something about the fall that just goes great with maple syrup, and I crave these every time the leaves start changing!
This was inspired by our Gluten Free Chocolate Chip Cookies, and pairs really well with our Oat Milk Hot Chocolate.
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Ingredients
This recipe uses basic, easy-to-find ingredients and a batch can be ready in under 30 minutes! We love quick desserts that are special, but simple and these cookies tick all our boxes!
Unsalted butter - make sure you get it to room temperature. I find that just 20 minutes will do it!
Granulated White Sugar - Just a touch of extra sweetness.
Light Brown Sugar - I love brown sugar for it's sweetness and it's slight flavor of molasses. Plus, it adds a little more "chew" to the cookie.
Maple Syrup - here's where things start to get very maple-y! The addition of maple syrup lends flavor and more sweetness.
Vanilla Extract - a flavor enhancer and booster!
Maple Extract - Here's where the real punch of maple comes from. You can make these cookies without this, however, maple syrup by itself will not impart very much maple flavor. The extract is really what makes these cookies sing!
Large Egg + Egg Yolk - using an extra yolk adds to the softness of the cookie and helps balance the moisture with the maple syrup.
Gluten Free Flour Blend - if you've been around here much, you know my favorite gluten free flour blend is King Arthur Measure for Measure. However, any blend (with xanthan gum) should work well!
Baking Soda - gives cookies just the right amount of lift
Kosher Salt - kosher or coarse salt add extra saltiness. Table salt can be used if you prefer. I like to balance the sweetness with a bit of extra salt.
Semi-Sweet Chocolate Chips - or feel free to chop a large dark chocolate bar (I like the giant bars at Trader Joe's).
More Kosher Salt - I like to sprinkle the tops of my cookies with even more kosher or coarse salt to boost the saltiness. But this is optional. But you gotta at least try it!
See recipe card for quantities.
Instructions
This recipe uses easy-to-find ingredients and a batch can be whipped up in less than 30 minutes total!
First, mix butter, sugar, brown sugar, maple syrup and extracts for 8 full minutes! Yes, 8. This creates air and amazing texture, especially if using gluten free flour.
Next, add flour, baking soda and salt. Mix on low just until flour is incorporated (about 10 times around the bowl).
Add your chocolate chips or chunks and stir until evenly distributed. Now it's time to start scooping!
Place dough balls about 2" apart on a parchment or silpat mat-lined baking sheet.
Bake on center rack at 375°F (190°C) for 10-12 minutes, just until the outer edge is slightly browned and the center is still gooey. They will set more as they cool.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
These cookies are very easy to make fit any diet. Here are a few ways to change things if you need to!
- Gluten Free - as most of you already know, I have celiac disease, so I already bake everything gluten free. I used my usual King Arthur Measure for Measure to make these cookies.
My only extra suggestion would be to refrigerate the dough for about 30 minutes before baking, in order to keep the cookies from spreading too much.
- Dairy Free - To make these cookies dairy free, simply replace the butter with a vegan butter. I like to use Smart Balance.
Also be sure you get dairy free chocolate chips. I find that these are easy to find these days. My favorite are the Trader Joe's chocolate chips. Simply check the ingredients first. - Vegan - In order to make these Maple Chocolate Chip cookies vegan, make the dairy free substitutions above and additionally replace the eggs with your favorite egg substitute. My favorite egg replacer is a flax egg. Check out these Vegan Vanilla Donuts for lots of other egg replacements.
If you are strictly gluten free or have Celiac disease, please be read all ingredients and be sure to use equipment that has not been used with regular flour foods. Especially if you bake for someone with allergies, just check with them for suggestions before getting started.
Variations
This recipe is already optimized for amazing flavor and texture, but here are a few ways to change it up if you want!
- Cookie Cake - this recipe can easily become a cookie cake by using the process in our 30 Minute Gluten Free Cookie Cake recipe.
- Mini - use a 1 Tablespoon scoop and make these cookies bite-sized. Reduce baking time by 3-4 minutes, keeping an eye on them. Careful to not over bake!
- Topping - try this maple frosting recipe from Two Sisters and add this on top for a super rich Crumbl-style cookie treat.
Check out these Espresso Chocolate Chip cookies for another easy variation on my website!
Equipment
There are so many cookie baking supplies out there. But let me tell you, I make cookies almost every day (literally) and here are the few tools I can't live without.
My OXO Good Grips Large Cookie Scoop, my Silpat Mat (sometimes I use parchment paper too), and my Cookie Spatula (always slides perfectly under every cookie).
Dough Storage
Refrigerate Dough
Feel free to make this dough ahead of time. It will keep in the fridge for up to 3 days when covered and sealed in an airtight bag or container. Or simply place plastic wrap right on top of the dough to keep it from drying out.
How to Freeze Dough
My favorite way to keep cookies is by freezing them! Simply scoop balls of dough and freeze on a parchment-lined baking sheet. Once frozen (about 30 minutes), transfer cookie dough balls to a zip-top bag. Be sure to label and date the bag. Cookie dough will keep fresh when frozen this way for up to 3 months.
Bake from Frozen
To bake cookies from frozen, simply place frozen dough ball onto a parchment-lined baking sheet and bake at 350°F on center rack for 11-13 minutes. It typically only takes an extra minute or two when baking from frozen.
Cookie Storage
Room Temperature
To store baked cookies at room temperature, simply place cooled cookies in an air-tight container or a zip top bag. Add a slice of bread to the container. The cookies will "breathe" in the moisture from the bread and will keep cookies from drying out. These will stay fresh for 5-7 days stored this way (although still best before 3 days).
Freezer
To freeze baked cookies, simply cool cookies completely and then place cookies in a zip-top bag. Be sure to label and date the bag. They will keep fresh this way for 2-3 months. They'll be best before 6 weeks.
Maple Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ teaspoons maple extract
- 1 large egg + 1 egg yolk room temperature
- 2 ½ cups gluten free flour blend or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips or chunks
- kosher salt sprinkled on top optional
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar, brown sugar, maple syrup, vanilla extract and maple extract. Beat on medium speed for 8 minutes. Yes, 8. Read in the post for why we do this.
- Turn mixer off, add egg and egg yolk one at a time, mixing on low speed until dough is smooth.
- In a medium bowl, mix together flour, baking soda and salt.
- Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
- Add chocolate chips and mix for about 3 seconds, until evenly distributed.
- Using a 3 tablespoon scoop, place dough balls 2 inches apart on baking sheets. Bake on center rack for 10-12 minutes, until lightly brown on the edges and still soft in the center.
- Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack. Sprinkle kosher salt while warm if you like that extra saltiness.
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