Maple Chocolate Chip Cookies: Soft, Chewy Cookie Recipe

These maple syrup chocolate chip cookies have crisp edges and chewy centers. Made by hand with simple ingredients, they combine brown butter, brown sugar, maple syrup, oats, and chopped walnuts for a warm, fall-worthy flavor. They’re easy to prepare and perfect when you want a cozy, buttery cookie with melty chocolate throughout.

These chewy maple chocolate chip cookies are rich in flavor and texture. Semisweet chocolate chips melt into pockets of chocolate while chopped walnuts add a toasty crunch. Brown sugar and pure maple syrup contribute moisture and a subtle caramel note that makes these cookies feel like autumn in every bite.

This recipe was developed as a fall take on the classic chocolate chip cookie. Brown butter brings a nutty depth, oats lend body, and maple syrup offers a delicate, caramel-like sweetness. Together the ingredients produce cookies with slightly crisp edges and tender, chewy middles.

Why You’ll Love This Recipe

• No mixer required — the dough can be mixed by hand, making this an easy, low-tech recipe.
• Melty semisweet chocolate chips and toasted walnuts create a satisfying mix of flavors and textures.
• Brown butter and maple syrup add a rich, caramel-forward note that complements the chocolate.
• Dough chills for only 30 minutes, so you can prepare and bake in a short amount of time.

Ingredients

Notes on key ingredients:

• Chocolate chips: Regular semisweet chips work well. You can swap for mini chips, chunks, or chopped chocolate if you prefer.
• Brown butter: Browning butter only takes a few minutes and adds a deep, nutty flavor. If short on time, melted butter may be used instead — cool it before mixing.
• Brown sugar: Light brown sugar is recommended to let the maple flavor shine. Dark brown sugar will add a stronger molasses note.
• Maple syrup: Pure maple syrup adds moisture and helps produce crisp edges while contributing a subtle maple taste.
• Egg + egg yolk: One large room-temperature egg plus one extra yolk gives extra richness and chewiness. Take eggs out of the refrigerator about 30 minutes before baking.

See the recipe card below for exact measurements and full ingredient list.

Step-by-Step Instructions

Follow these steps to make the cookies. Refer to the ingredient list in the recipe card for amounts.

Step 1: Brown the butter. Melt the butter in a skillet over medium heat. Stir occasionally, then whisk constantly once it begins to bubble. The butter will foam and the milk solids will collect and turn light brown. When the butter smells nutty and reaches an amber color (about 4–5 minutes of constant attention), remove from heat and pour into a heatproof bowl to cool to room temperature. If you prefer, you can simply melt butter in the microwave and cool it before using.

Step 2: Combine dry ingredients. In a medium bowl, whisk together all-purpose flour, old-fashioned oats, baking soda, and salt. Set aside.

Step 3: Mix butter and sugars. In a large bowl, stir together the cooled brown butter with light brown sugar and granulated sugar until blended.

Add vanilla extract, the large egg, and the extra egg yolk, then stir in the maple syrup until the mixture is smooth and combined.

Step 4: Combine wet and dry. Add the dry ingredients to the wet in two additions, stirring until just combined. Fold in the semisweet chocolate chips and chopped walnuts, taking care not to overmix.

Step 5: Chill the dough. Cover the bowl and chill the dough for 30 minutes. Chilling helps control spread and deepens the flavors.

Step 6: Bake. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a 2-tablespoon cookie scoop or a tablespoon measure to portion dough into balls, spacing them about 2 inches apart. Optionally press a few extra chocolate chips onto the tops of each dough ball for a pretty finish.

Bake for 10–12 minutes, until the edges are golden and the centers are puffed. Remove from the oven and let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Hint: For an extra bakery-style look, add a few chocolate chips to the tops of the cookies as soon as they come out of the oven.

Substitutions and Variations

• Chocolate: Use dark, milk, or a mix of chocolate types. Chocolate chunks or chopped chocolate give a different texture than standard chips.
• Nuts: Swap walnuts for pecans, almonds, or pistachios, or omit nuts entirely and add more chocolate instead.
• Maple syrup: Pure maple syrup is recommended for the best flavor, though imitation maple syrup can be used if needed.
• Oats: If you don’t want oats, replace them with an equal amount of all-purpose flour.
• Butter: Melted butter may be used in place of brown butter; browning simply adds extra depth.

Recipe FAQs

Storage

Room temperature: Store cookies in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in an airtight container for up to 30 days. Thaw in the refrigerator or at room temperature for a few hours before serving.

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