Maple Syrup Chocolate Chip Cookies
One of my favorite types of cookies, these maple chocolate chip cookies are sweetened with a combination of maple syrup and brown sugar.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter , at room temperature (use salted butter for a sweet-salty cookie)
- 1 cup light or dark brown sugar
- ⅓ cup maple syrup
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups whole wheat flour or gluten-free oat flour (360 grams)
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the 3 cups whole wheat flour or gluten-free oat flour, 1 teaspoon baking soda, and 1 teaspoon fine salt. In a large bowl or the bowl of a stand mixer, cream the 1 cup unsalted butter with the 1 cup light or dark brown sugar and ⅓ cup maple syrup for about 3-5 minutes, until fluffy. Beat in the 1 large egg, 1 egg yolk, and 1 teaspoon pure vanilla extract.
- Mix in the flour mix on low speed, then mix in the 2 cups semisweet chocolate chips. At this point, you can transfer the dough to an airtight container and refrigerate it for up to 3 days, or cover the bowl with plastic wrap and chill it for at least 30 minutes, or up to 3 days.
- When ready to bake, preheat your oven to 375℉ and line 2 baking sheets with parchment paper. Scoop out cookies according to your preferred size (2-3 tablespoons is good) and place them on the prepared baking sheets 2 inches apart.
- Place in the oven and bake for about 13-15 minutes. If banging the pan, open the oven door with about 2 minutes left and slam the pan down a few times, then again when you remove the cookies from the oven.
- Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Try using more maple syrup. You can add more maple syrup as your tastes and budget allow. Try doing ½ cup of maple syrup and ⅔ cup of brown sugar, or ¾ cup of maple syrup and ¾ cup of brown sugar.
- Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, warm the butter in the microwave for 10 seconds. This means it will blend so much better into the dough.
- Make a double batch. To save some dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge, then bake it according to the recipe directions.
- Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
- Make dairy-free: Use non-dairy butter in place of the butter.