I must say, Maple Syrup Chocolate Chip Cookies have become my best means of making the house smell heavenly. They have that good old gooey chocolate chip thing going for them, but somehow, with this maple syrup thing, each bite feels especially warm and comforting. There are no funny steps here; just some simple ingredients for a chewy golden center that does it right.

If you favor soft cookies with a bit of crispness on the edges, pile high with oozing chocolate ones for you. They also come together quickly, which means less baking and more time to munch on these really delish cookies.

What Are Maple Syrup Chocolate Chip Cookies all about?

Maple Syrup Chocolate Chip Cookies are like a sweeter version of ordinary chocolate chips. Here, maple syrup, one of our main sweetening agents, is added to give the cookie a warm, rich, and faintly caramelized flavor, which blends so well with chocolate chips that it offers a soft, chewy texture to the cookie. These cookies are great in the fall for bakes, holiday trays, or any time a diversion from ordinary is needed.

Ingredients

Dry

2 cups all-purpose flour
1 tsp baking soda
½ tsp salt

Wet

½ cup unsalted butter, softened
½ cup pure maple syrup
¼ cup brown sugar
1 egg
1 tsp vanilla extract

Add-ins

1 cup chocolate chips (semi-sweet or dark)

Step-by-Step Directions

First, preheat the oven to 350°F (175°C). Then, line one or two baking sheets with parchment paper.
In a bowl, mix all the dry ingredients: flour, baking soda, and salt. Mix well and set aside.
In another bowl, beat butter and sugar together until smooth and creamy with an electric hand-held mixer.
To this, add the maple syrup, plus egg and vanilla, beating well until blended.
Add the dry mixture in small increments, stirring in gently with the spatula or possibly a mixer on slow or lowest speed. Do not overmix.
Gradually fold in chocolate chips.
Take cookie dough. Feel free to dollop with a 1 ½ tablespoon round handle or a size 40 ice cream scoop onto a baking sheet, leaving at least 2 – 3 inches apart from each other.
Bake for about 9 to 11 minutes or until golden brown on the edges and soft at the center. Let them cool for about 6 to 9 minutes on the pan, and then finish cooling on a wire rack, or just eat one while warm!

Storage Tips

Store in an airtight container for 5 days.
Want to freeze? Freeze the cookie dough balls on a tray, and then toss them into a zip bag. Bake straight from frozen- just add 1 extra minute.

Serving Suggestions

Dunk in a cold glass of milk
Pair with coffee for an afternoon treat
Make ice cream cookie sandwiches (trust me, so good)

Pro Tips & Variations

Oh, maple-flavored syrup is in a limited supply, but go for that taste, too. The unorthodox addition will pay off. So good! In plain English, it’s just maple-flavored syrup and pure maple after white or whole wheat Pancake Mix. Pro Tip: Use white chocolate chips and chopped pecans or walnuts, or just one of the two to give coarseness and flavor. Another idea is to add a pinch of sea salt on top right before baking; salt and sugar are a magical sweet and salty combo.

FAQs

1. Can they be made dairy-free?

Yes! Replace the butter with a vegan alternative and also swap for dairy-free chocolate chips.

2. Can I lower the sugar?

If you want it without too much sweetness, then reduce the brown sugar to 2 tablespoons. The sweetness is primarily from the maple syrup.

3. Are these overly sweet?

Not at all. It’s depth, not just sweetness, that the maple syrup adds. The chocolate balances brilliantly.

4. Can I use whole wheat flour?

Sure, but keep in mind it may make the cookies a little denser.

Go Bake These Already!

If you have some maple syrup lying around in your pantry with a craving for something sweet, Maple Syrup Chocolate Chip Cookies are what you want to bake. They’re rich, chewy, and just different enough that everyone will ask for the recipe. Give the