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maple chocolate chip cookies on a cooling rack stacked on top eachother

Maple Chocolate Chip Cookies

Kyrie | Healthfully Rooted Home
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 massive cookies
Calories 250 kcal

Ingredients
  

  • 1 3/4 cup all purpose flour
  • 1/2 cup bread flour
  • 1 tsp baking powder
  • 1 tsp flake sea salt Maldon's is a great option
  • 1 cup salted butter softened
  • 1 cup organic brown sugar
  • 1/2 cup organic cane sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 tsp maple extract
  • 1 cup chopped walnuts, pecans or pretzels
  • 2 cups chocolate chips I like to use a mix of dark and milk chocolate chips
  • 3/4 cup toffee bits
  • flake sea salt to top the cookies again, Maldon's is great

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.

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.
Keyword chocolate chip cookies using bread flour, chocolate chip cookies with maple extract, maple chocolate chip cookies, salted chocolate chip cookies