Maple Chocolate Chip Cookies
These maple chocolate chip cookies are packed with toffee bits, chocolate chips, pecans, and maple extract to give them even more flavor. They’re perfectly crunchy on the outside and gooey on the inside.
These monstrous cookies are insanely good and I’ve been told by many that they’re “the best cookie they’ve ever had.” There’s a secret ingredient that gives them the perfect texture.
Related: 30 tips for cookies from scratch
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what are maple chocolate chip cookies?
There are tons of variations on the internet of maple chocolate chip cookies. Some use maple syrup, some maple extract, and some both. Mine use just maple extract, but other fun ingredients to add to the flavor (like toffee bits and sea salt).
how to make maple chocolate chip cookies
Welcome to your new go-to chocolate chip cookie recipe. These cookies have a fun twist with maple extract, toffee bits, and a generous sprinkle of sea salt. The bread flour is what gives these cookies the perfect texture.
They have a great crunch to them from the pecans (sometimes I use pretzels) and are perfect year-round!
Ingredients
All-purpose flour & bread flour – This is the key to getting the perfect textured cookie – mixing bread flour in with your all-purpose flour.
Baking powder – Your leavening agent
Flakey sea salt – I use Maldon’s brand
Salted butter – Another key to ridiculously good chocolate chip cookies – using salted butter to bring out the flavors in everything else.
Organic brown sugar & cane sugar – Heavy on the brown sugar lighter on the cane sugar makes for a rich and tasty cookie.
Egg – Binds your cookies together.
Vanilla & maple extract – Maple extract is another secret ingredient to perfect chocolate chip cookies.
Walnuts, pecans, or pretzels – The choice is yours. I often rotate between using pecans and pretzels.
Chocolate chips – Using a mix of dark and milk chocolate chips is delicious if you have both on hand. Use whatever you have, though.
Toffee bits – These get slightly melty in the oven and caramelize the cookie.
Instructions
- Preheat oven on convection to 350 degrees f (if you don’t have convection bake is fine).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk flours, baking powder and salt.
- In a stand mixer, whisk the sugars and butter until combined. Then add your egg and maple extract.
- Add your dry ingredients and mix until combined.
- Fold in the nuts, chocolate chips, and toffee.
- Scoop dough a little larger than golf balls and roll into a ball, then slightly flatten and put on baking sheet. Do this until you fill up the baking sheet with dough evenly spaced.
- Bake for about 15-20 minutes until browned on the edges.
- Immediately after pulling out of oven, sprinkle with flakey sea salt and let cool on the baking sheet until set then transfer to a cooling rack.
how to store maple chocolate chip cookies
Room temperature
Store your cookies in an airtight container at room temperature for up to 5 days.
*Tip – Put a piece of white bread in the container with your cookies so the bread will absorb the moisture from the bread and stay softer longer.
Freezer
Freeze your cookies in an airtight container or plastic bag for up to 2 months. Defrost at room temperature.
bakers Tips
- Bake on convection – You know that button on your oven that says convection? Probably the one you never use? We’re using it now! Convection uses a fan to rotate the heat in the oven so whatever you’re baking gets evenly crispy. This is what we want for these cookies!
- Don’t chill dough – This cookie dough does not need to be chilled! I know, I know – most delicious cookie recipes call to chill the dough prior to baking. This is meant to control the spread. Since these are meant to be large cookies, they end up spreading perfectly without chilling.
- One batch at a time – Baking cookies one batch at a time ensures the oven creates fewer hot/cool spots.
- Cookies are done when the edges are slightly brown. The middle of the cookie may look underbaked on top which is perfect for soft cookies.
- Scrape the bowl – Do be sure to scrape the sides of the bowl after each ingredient is mixed in.
- Beat the butter for a full minute before adding sugars, then beat butter and sugars together for a few minutes until fluffy.
- Middle rack – Always bake your cookies on the middle rack for even baking.
Serving Suggestions
Honestly, you’ll want these cookies year-round! But here are some great ideas!
Bake & take – My husband and I like to use this recipe as a date night called “bake and take” where we bake the cookies together then drive and take them to friends’ houses.
Holiday cookie exchange
Bring to holiday parties
Christmas cookie platter
Cookie skillet – Take the dough and spread it across a cast iron skillet and bake as a large skillet. Top with ice cream and enjoy with your loved ones!
à la mode – a massive maple chocolate chip cookie with a side of ice cream!
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Rimless stainless steel cookie sheets
King Arthur Unbleached All-Purpose Flour
more sweet treats
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Pumpkin Sourdough Cinnamon Rolls
Lemon and Lavender Sourdough Discard Muffins
Pin it for later – Maple chocolate chip cookies
Related: Christmas Crack with Graham Crackers
Related: Chocolate Chip Sugar Cookies
print the maple chocolate chip cookies recipe
Maple Chocolate Chip Cookies
Ingredients
Method
- Preheat oven on convection to 350 degrees f (if you don’t have convection bake is fine).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk flours, baking powder and salt.
- In a stand mixer, whisk the sugars and butter until combined. Then add your egg and maple extract.
- Add your dry ingredients and mix until combined.
- Fold in the nuts, chocolate chips, and toffee.
- Scoop dough a little larger than golf balls and roll into a ball, then slightly flatten and put on baking sheet. Do this until you fill up the baking sheet with dough evenly spaced.
- Bake for about 15-20 minutes until browned on the edges.
- Immediately after pulling out of oven, sprinkle with flakey sea salt and let cool on the baking sheet until set then transfer to a cooling rack.
Video
Notes
how to store maple chocolate chip cookies
Room temperature
Store your cookies in an airtight container at room temperature for up to 5 days.Tip
Put a piece of white bread in the container with your cookies so the bread will absorb the moisture from the bread and stay softer longer.Freezer
Freeze your cookies in an airtight container or plastic bag for up to 2 months. Defrost at room temperature.bakers Tips
- Bake on convection – You know that button on your oven that says convection? Probably the one you never use? We’re using it now! Convection uses a fan to rotate the heat in the oven so whatever you’re baking gets evenly crispy. This is what we want for these cookies!
- Don’t chill dough – This cookie dough does not need to be chilled! I know, I know – most delicious cookie recipes call to chill the dough prior to baking. This is meant to control the spread. Since these are meant to be large cookies, they end up spreading perfectly without chilling.
- One batch at a time – Baking cookies one batch at a time ensures the oven creates fewer hot/cool spots.
- Cookies are done when the edges are slightly brown. The middle of the cookie may look underbaked on top which is perfect for soft cookies.
- Scrape the bowl – Do be sure to scrape the sides of the bowl after each ingredient is mixed in.
- Beat the butter for a full minute before adding sugars, then beat butter and sugars together for a few minutes until fluffy.
- Middle rack – Always bake your cookies on the middle rack for even baking.
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