Description of this recipe
These Maple Syrup Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, featuring the warm, rich sweetness of maple syrup. These cookies are soft, chewy, and bursting with flavor, making them perfect for any occasion. The addition of sliced almonds adds a satisfying crunch that complements the sweetness beautifully. This recipe is easy to follow, making it a great choice for both novice and experienced bakers.
Why you will love this recipe
You will absolutely fall in love with these Maple Syrup Chocolate Chip Cookies because they offer a unique and comforting flavor profile. The maple syrup not only sweetens the cookies but also infuses them with a subtle, caramel-like depth that sets them apart from ordinary chocolate chip cookies. The combination of maple extract and vanilla extract enhances the overall flavor, creating a truly irresistible treat. Moreover, the chewy texture and the delightful crunch of almonds make each bite a sensory delight. These cookies are perfect for satisfying your sweet cravings, sharing with friends and family, or simply enjoying a cozy moment with a warm beverage. They are sure to become a new favorite in your baking repertoire.
Ingredients:
- 2 ¼ cups all-purpose flour (315g)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup packed light brown sugar
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 large egg
- 6 tbsp pure maple syrup
- 2 ½ tsp maple extract
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup sliced almonds
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Set the prepared baking sheet aside.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor balance. This mixture will be added to the wet ingredients later.
Step 3: In a large bowl, cream together the softened unsalted butter and packed light brown sugar using an electric mixer. Beat the mixture on medium speed until it is light and fluffy. This process incorporates air into the butter and sugar, which contributes to the cookies’ soft texture. This should take about 3-5 minutes.
Step 4: Beat in the egg, pure maple syrup, maple extract, and vanilla extract into the creamed butter and sugar mixture. Mix until all ingredients are well combined. The egg helps to bind the ingredients together, while the maple syrup, maple extract, and vanilla extract add their distinct flavors.
Step 5: Gradually add the dry ingredients to the wet ingredients in two parts, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until you no longer see streaks of flour.
Step 6: Gently fold in the semi-sweet chocolate chips and sliced almonds until they are evenly distributed throughout the dough. Folding ensures that the chocolate chips and almonds are incorporated without overmixing the dough.
Step 7: Using a 1 ½ tablespoon cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Slightly flatten the tops of the cookies with your fingers or the back of a spoon. This will help them bake evenly.
Step 8: Bake the cookies in the preheated oven for 9 to 13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Baking time may vary depending on your oven, so keep a close eye on the cookies to prevent them from burning.
Step 9: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set and prevents them from breaking when you move them.
Step 10: Enjoy your delicious Maple Syrup Chocolate Chip Cookies! They are best served warm with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of cold milk.
- Enjoy with a cup of hot coffee or tea.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Pack them in a lunchbox for a sweet treat.
- Offer them as a homemade gift for friends and family.
Tips:
- Use room-temperature butter for easier creaming.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off.
- Do not overmix the dough to avoid tough cookies.
- For a richer maple flavor, use dark amber maple syrup.
- Store the cookies in an airtight container at room temperature to maintain their freshness.
Prep Time:
15 minutes
Cook Time:
9-13 minutes
Total Time:
24-28 minutes
Nutritional Information:
(per cookie, approximate)
- Calories: 180
- Protein: 2g
- Sodium: 75mg
Conclusion
These Maple Syrup Chocolate Chip Cookies are a delightful departure from the traditional recipe, offering a unique and comforting twist that will surely become a favorite. The combination of warm maple flavor, rich chocolate chips, and crunchy almonds creates a perfect balance of textures and tastes. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are easy to make and guaranteed to satisfy. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible Maple Syrup Chocolate Chip Cookies. They’re perfect for sharing, but don’t be surprised if you find yourself wanting to keep them all to yourself!
Frequently Asked Questions
Q1: Can I use a different type of nut instead of almonds?
A: Absolutely! If you’re not a fan of almonds or have a nut allergy, you can easily substitute them with other types of nuts such as walnuts, pecans, or macadamia nuts. Each nut will add its unique flavor and texture to the cookies. Just make sure to chop them into similar-sized pieces as the sliced almonds for even distribution.
Q2: Can I use honey instead of maple syrup?
A: While you can substitute honey for maple syrup, it will alter the flavor profile of the cookies. Honey has a distinct floral sweetness that is different from the warm, caramel-like sweetness of maple syrup. If you do use honey, start with a smaller amount (about 4 tablespoons) and adjust to taste. You may also want to reduce the amount of maple extract to balance the flavors.
Q3: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2-3 days. Wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake the cookies, simply take the dough out of the refrigerator, let it sit at room temperature for about 15-20 minutes to soften slightly, and then proceed with the recipe as directed.
Q4: How do I keep the cookies from spreading too thin while baking?
A: To prevent the cookies from spreading too thin, make sure your butter is properly creamed with the sugar. The butter should be softened but not melted. Also, chilling the cookie dough for about 30 minutes before baking can help. This allows the butter to solidify, which will reduce spreading. Additionally, ensure that your oven temperature is accurate.
Q5: What is the best way to store these cookies to keep them fresh?
A: The best way to store these cookies is in an airtight container at room temperature. They will stay fresh for up to 3-4 days. To maintain their soft and chewy texture, consider placing a slice of bread in the container with the cookies. The bread will absorb excess moisture, keeping the cookies from drying out. You can also freeze the cookies for longer storage. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.
