These maple syrup chocolate chip cookies have crisp edges and chewy middles. They are mixed by hand and are simple to make. Brown butter, brown sugar, maple syrup, and walnuts make them the perfect fall cookie recipe!
These chewy maple chocolate chip cookies are full of flavor! They are packed with melty chocolate chips and walnuts and sweetened with brown sugar and pure maple syrup.
I wanted this cookie recipe to be a fall version of chocolate chip cookies. Maple syrup gives a subtle caramel-like taste. I added walnuts, nutty brown butter, brown sugar and oats for more fall flavor.
Why You’ll Love This Recipe
- You don’t need a mixer to make them. They can be stirred by hand! This easy recipe doesn’t require any specialty tools.
- The melty chocolate chips and delicious walnuts will keep you coming back for more.
- These cookies have slightly crispy edges, but are chewy inside.
- Maple syrup and brown sugar add moisture and a warm caramel-like taste to cookies.
- These cookies only need to chill for 30 minutes. You can clean up and preheat the oven while the dough chills.
Here are some useful notes on some of the ingredients.
- Chocolate chips: I use regular semisweet chocolate chips.
- Brown butter: Brown butter only takes a few minutes. It adds a rich, nutty flavor to these cookies. Using brown butter or melted butter in general makes it possible for us to mix these cookies by hand without a mixer.
- Brown sugar: I recommend light brown sugar. Dark brown sugar could mask the subtle hint of maple flavor.
- Maple syrup: These cookies don’t have a strong maple flavor, but maple syrup helps to give these cookies their crisp edges. It’s also adds moisture to these cookies.
- One egg + one egg yolk: Use one large room temperature egg and one egg yolk. The extra egg yolk adds richness and makes these cookies chewy. Take the eggs out of the refrigerator a half hour before using.
See recipe card below for a full list of ingredients and measurements.
Step by Step Instructions
Here are the directions on how to make and bake these maple syrup chocolate chip cookies. Please see recipe card for full list of ingredients.
Step 1: Brown the butter. Add the butter to a skillet over medium heat. Stir occasionally. Once the butter starts to sputter and bubble, whisk it constantly for 4-5 minutes. The butter will start to foam and you’ll notice little bits (milk solids) at the bottom of the skillet. When the bits become light brown and the butter begins changing color, remove the skillet from heat. Pour the butter into a heat safe bowl and allow to cool.
Alternatively, if you prefer to skip this step, you can simply melt the butter in the microwave. Allow to cool before using.
Step 2: Combine the dry ingredients. In a medium sized bowl, whisk to combine the all purpose flour, baking soda, and salt. Set aside.
Step 3: Combine the cooled brown butter and sugars. In a large bowl, stir to combine the brown butter and sugars.
Next, add the vanilla extract, egg, and egg yolk. Then add the maple syrup and stir until well combined.
Step 4: Stir in the dry ingredients. Stir in the dry ingredients in two additions.
Next, add the chocolate chips and chopped nuts. Then, stir until just combined.
Step 5: Chill the dough. Cover the dough with plastic wrap. Chill for 30 minutes.
Step 6: Bake the cookies. Use a cookie scoop or a tablespoon measuring spoon to measure out two tablespoons of dough. Place the dough on baking sheets lined with parchment paper. Bake at 350 F for 10-12 minutes.
Step 7: Cool cookies. Allow cookies to cool on the baking sheet then transfer to a wire rack to cool completely.
Hint: Add a few extra chocolate chips to the tops of your cookie dough balls. You can also add some on top of the cookies right when they come out of the oven.
Substitutions and Variations
- Chocolate chips – Instead of regular sized chocolate chips, you can use mini chocolate chips, chocolate chunks or chopped chocolate.
- Semisweet- Use dark chocolate, milk chocolate, semisweet or a combination of them.
- Nuts– Pecans, almonds or pistachios would be delicious in place of walnuts.
- Without nuts – If you prefer to leave out the nuts, just leave them out. You can simply omit them or add more chocolate chips in their place.
- Maple syrup – I would only use pure maple syrup in my cookies. I am from Northern New York State and I live in Canada, so I love real maple syrup 🙂 That said, I believe you could use imitation maple syrup as a substitute.
- Oats- Use equal parts all purpose flour in place of oats.
- Melted butter- Melted butter can be used in place of brown butter.
Tip #1: Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry cake.
Tip # 2: Allow brown butter to cool. Cool butter to room temperature before using.
Tip #3: Add a pinch of flaky sea salt to the freshly baked cookies. A sprinkle of sea salt helps bring out the chocolatey flavor even more!
It only takes a few extra minutes to brown the butter. Brown butter adds a rich depth of flavor to cookies. It also has a slightly nutty flavor. You’ll love the flavor it adds!
Chilling the dough helps keep the cookies from prevent the cookies from spreading too much while baking. It also gives the flavors time to develop. Check out this article called Here’s Why You Should Refrigerate Cookie Dough by Martha Stewart for more information.
Yes! Freeze the baked cookies in a freezer-safe container for up to 30 days. To freeze the cookie dough, form it into balls and place them on a lined baking sheet. Place in the freezer until just frozen. Place frozen dough balls in a large freezer-safe bag. Frozen dough balls can be frozen for up to 2 months. You can bake the cookie dough balls straight from the freezer. Add an extra minute or so to the baking time.
Room Temperature: Store these maple chocolate chip cookies in an airtight container. Store at room temperature for up to 5 days.
Freezer: Freeze the baked cookies in an airtight for up to 30 days. Thaw in the refrigerator or at room temperature for a few hours before eating.
More Cookie Recipes You’ll Love
Maple Syrup Chocolate Chip Cookies
- ¾ cup unsalted butter browned or melted, cooled
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup maple syrup
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1½ cups all purpose flour
- ¼ cup old fashioned oats or substitute for more equal part all purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1½ cups semisweet chocolate chips
- ½ cup chopped walnuts
- 2 teaspoons vanilla extract
- Start by browning the butter. Melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch.
- In a medium sized bowl, whisk to combine the all purpose flour, oats, baking soda, and salt. Set aside.
- In a large bowl, stir to combine the brown butter and sugars.
- Stir in the vanilla extract followed by the egg and egg yolk and maple syrup.
- Stir in the dry ingredients in two additions. Stir until just combined.
- Stir in the chocolate chips and chopped nuts. Do not overmix.
- Cover the bowl with plastic wrap. Chill 30 minutes.
- When ready to bake, preheat oven to 350 F. Line baking sheets with parchment paper. Use a 2 tablespoon cookie scoop to drop cookies on baking sheet. Place them 2 inches apart.
- Bake 10-12 minutes until edges are golden and middles have puffed up. Remove from oven. Cool for 10 minutes on the baking sheet. Transfer to a cooling rack to cool completely.