These super-soft, homemade Maple Syrup Chocolate Chip Cookies are made with real maple syrup, a touch of brown sugar, tons of melty chocolate chips, and deliciously crunchy walnuts. So quick and easy to make, you can have chocolate chip cookies made from scratch in just under an hour (including chill time).
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside. In a small mixing bowl, whisk together the flour, baking soda, and salt.
1 ½ cup (180 grams) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate mixing bowl, cream together the softened butter and brown sugar using a handheld mixer or stand mixer. Add the egg and beat until well combined. Pour in the maple syrup and maple extract and mix thoroughly. It’s okay if the wet ingredients look a little lumpy or curdled at this stage.
½ cup (1 stick) unsalted butter, ¼ cup brown sugar, 1 egg, ½ cup maple syrup, 2 teaspoons maple extract
Add half of the dry ingredients to the bowl of the wet ingredients and beat on low speed until just combined. Repeat with the rest of the dry ingredients. With a rubber spatula, fold in the chocolate chips and chopped walnuts. Chill the cookie dough in the refrigerator for approximately 30 minutes. Chilling the cookie dough helps keep the cookies from spreading too thin while baking.
1 cup chocolate chips, ½ cup walnuts
Using a cookie scoop or a tablespoon measuring spoon, drop by rounded tablespoon onto your prepared cookie sheet. Bake for approximately 9-10 minutes or until the edges begin to turn golden brown. It’s okay if the center of the cookies looks slightly undercooked. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.