For someone who never used to post cookies on this blog, I have suuuuure been making a lot of cookies lately. I’m not mad about it! The latest: Salted Maple Chocolate Chip Cookies.
To me, maple is kind of a fall-ish flavor? Like, obviously it’s a year-round-weekend-brunch kinda flavor, but it also happens to go extremely well with so many autumn baked goods. I looked for McCormick’s maple extract for forever so I could use it in my fall baking and could never find it at a store. Then randomly one day recently I was at the grocery store and voila! There it was. So I finally got my hands on some and wanted to use it! Even if chocolate and maple isn’t the typical spring combo.
The recipe for these Salted Maple Chocolate Chip Cookies is, of course, derived from my new favorite thick and soft base cookie recipe. (As seen here and here and here!) I originally set out to do a classic chocolate chip cookie version of it, but once I had the maple and the flaky sea salt in my head, I couldn’t let it go! These flavors are so good together, and aren’t too much like a pancake lol. They’re at their absolute best when they’re still warm from the oven. 🤤
What if you don’t have maple extract?
I’m not sure of the availability or seasonality of maple extract, so if you can’t find it, no worries! This recipe calls for three tablespoons of milk, and I would just omit the milk and replace it with maple syrup. I’m not sure if the maple flavor will come through as strong, but you’ll still have some seriously delicious cookies!
Salted Maple Chocolate Chips Cookies
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp maple flavoring such as McCormick
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tbsp baking powder
- 1/2 tsp cornstarch
- 1 tsp salt
- 2 tbsp milk
- 1 ½ 12-oz pkg milk chocolate chips
- 1 tbsp flaky sea salt
- Preheat oven to 350°F and line three baking sheets with parchment paper.
- Cream butter and light brown sugar on medium speed with a mixer until combined and fluffy. Add vanilla and eggs; mix until just combined.
- Whisk together flour, powdered sugar, baking powder, cornstarch, and salt. Add half of flour mixture to the butter mixture. Mix on low speed until just combined, and then medium speed until completely combined. Repeat with second half of flour mixture.
- Fold in one package of chocolate chips.
- Using a cookie scoop (I used a 2 tablespoon scoop), scoop dough onto the prepared baking sheet, arranging 2-inches apart. Press about 5 to 6 additional chocolate chips onto the top of each ball of dough.
- Bake cookies for 8 to 10 minutes, or until crisp around the edges. Remove from oven and sprinkle with sea salt. Let cookies cool on pans for a few minutes before transferring to a cooling rack.