Maple Brown Sugar Chocolate Chip Cookies
Deliciously rich and chewy cookies combining maple syrup and chocolate chips, perfect for any sweet occasion.
Ingredients
For the dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract and maple syrup until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped nuts, if using, until evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Serving
- Serve the cookies warm on their own or with a glass of milk or a scoop of ice cream.
Notes
Store cookies in an airtight container at room temperature for about a week or freeze for up to three months. Make sure your butter is softened for easier mixing. Don't overmix the cookie dough after adding the flour.