I can’t get enough of chocolate chip cookies. That’s why I keep on experimenting with it. The concept remains the same but with a twist. This time, I tried these amazingly soft and chewy Maple Syrup Chocolate Chip cookies. And boy, they are delicious!
If you are a fall season recipe fan, then this ought to be on your list! Maple syrup is highly consumed in the autumn/fall season, and I thought of bringing that flavour to the classic chocolate chip cookies.
The subtle sweetness of maple syrup combined with caramel brown sugar makes this cookie extra delicious. The melt-in-the-mouth chocolate chips are evergreen, which everyone adores. So let’s check out how to make these cookies.
Why You’ll Love This Recipe?
- It’s Flavourful: since chocolate chip cookie is a classic cookie that everyone loves, giving the twist of maple syrup makes it more interesting. If you love maple syrup flavour, then you will love this recipe for sure.
- It’s Soft: I’m a fan of soft and chewy cookies. The crispy edges and the chewy centre are what I call a perfect cookie. These cookies as well have a soft and chewy centre and the right amount of crispiness on the edges.
- It’s Unique: The chocolate chip cookie is not unique, but the added twist of maple syrup makes it pretty exciting and unique. You may not find many great recipes with maple syrup, so this one is something to be saved for later.
Important Ingredients Used In The Recipe
- Maple Syrup: Being the key ingredient in the recipe, you ought to make sure that you are using the right stuff. I would highly recommend using pure maple syrup for best results and not just any table syrup or pancake syrup.
- Brown Sugar: Another major ingredient that contributes to the chewy and caramel-like flavour of the cookie is brown sugar. Make sure to use good quality ones, and do not substitute them with castor sugar if you want them to be soft and chewy.
- Butter: What’s a cookie without butter?! Use soft room temperature butter for best results, as the consistency of the butter really matters in the final outcome of the cookie.
- Chopped Dark Chocolate: instead of small chocolate chips, I have used chocolate chunks of Belgian dark chocolate. This gives you the best-melting chocolate experience, and the flavour is much better than any compound chocolate or chips.
- Walnuts: Although it is optional to add walnuts but given the flavour composition of the cookie, walnuts complement the maple syrup a lot. I would recommend using them.
How To Make Maple Chocolate Chip Cookies
Preparation: Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 10-15 minutes. Meanwhile, line a baking tray with a silicone mat or butter paper. Also, collect all the ingredients needed for the cookies individually in different bowls.
Creaming: Take softened room temperature butter in a mixing bowl and add castor and brown sugar to it. Start creaming the mixture until you have a light, pale, fluffy texture.
Add Wet Ingredients: Next, you need to add eggs, vanilla essence and maple syrup. Mix everything well.
Add Dry Ingredients: Sieve the dry ingredients – flour and baking powder and add them to the above mixture. Combine the ingredients thoroughly to get a smooth cookie dough.
Add Chocolate and Walnuts: It’s time to add the chopped dark chocolate and the walnuts to the cookie dough. Give them a good mix.
Shaping: Once the dough is ready, weigh and divide it equally into nine parts. Make balls of each part and place them on the lined baking tray.
Garnish: Randomly add some chocolate chips on top of each cookie as garnish.
Freezing: Before baking, freeze these cookies for at least 15 minutes so that the butter can get hard again.
Bake: Finally, bake the cookies at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes or until slightly golden edges appear.
Chef’s Tips For The Recipe
Tip for Baking
Keep the baking tray in the middle rack of the oven. Rotate the tray halfway through to ensure even heating. Do not overbake the cookies, as they will end up tasting burnt.
Tip For Maple Flavour
Pure Maple syrup provides a subtle taste of the maple. If you l to have an intense flavour, you can add maple extract as well. The extract will enhance and build up more maple flavour.
How To Store Maple Chocolate Chip Cookies
Cool the cookies completely before putting them in any container.
If possible, cling wrap the cookies and then store them in an airtight jar at room temperature for 3-4 days.
More Easy Recipes
Check our other chocolate chip recipes-
Frequently Asked Questions
First, ensure there is no moisture in the container. Even so, if the cookies do get soggy, you can simply bake them again for a couple of minutes at the same temperature as baking.
I wouldn’t recommend this. The Recipe has enough maple syrup to get the right consistency. If you add more, the dough can become sticky, and you may end up having wafer-thin cookies. Instead, you can add maple extract (much more concentrated) to get more maple flavour.
- 155g All-Purpose Flour
- 90g Butter
- 20g Castor Sugar
- 50g Brown Sugar
- 1/4 Tsp Baking Powder
- 30g Eggs
- 3 Tbsp Maple Syrup
- 1/2 Tsp Vanilla Essence
- 30g Chopped Dark Couverture Chocolate
- 20g Chopped Walnuts
- Chocolate Chips (for garnish) As Required
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 10-15 minutes. Meanwhile, line a baking tray with a silicone mat or butter paper.
- In a bowl, cream butter and both sugars until pale and fluffy.
- Add egg, vanilla essence, and maple syrup and mix again.
- Now add the dry ingredients, which are all-purpose flour and baking powder.
- Lastly, fold in chopped couverture and chopped walnuts.
- Now divide the dough into nine equal parts.
- Place them on a lined baking tray and place chocolate chips randomly on top. Freeze them for 15 minutes.
- Now bake the cookies at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Prep Time: 15 minutes
- Freezing Time: 15 minutes
- Cook Time: 12 to 15 minutes