Hubby’s Maple Chocolate Chip Cookies
These Hubby's Maple Chocolate Chip Cookies are the epitome of the PERFECT cookie—soft, chewy, and ready to devour in just 20 minutes! Picture the warmth of maple and the sweet, gooey goodness of chocolate in every delicious bite. Whether you're a cookie enthusiast or simply craving a comforting homemade dessert, this cookie recipe is sure to satisfy your sweet tooth! Gluten-free option.
Servings: 8 cookies
Calories: 323kcal
Ingredients
COOKIES:
- 2 cups organic all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of ground cinnamon
- ½ cup unsalted butter, softened at room temp.
- ¾ cup organic brown sugar
- 1 large organic egg, at room temp.
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups chopped chocolate, premium (You can also use chocolate chips if desired)
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and sugar, beating them together using a hand mixer (or electric stand mixer) until the mixture looks smooth and fluffy. Add in the maple syrup, egg and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, baking soda, baking powder, and cinnamon, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in ¾ the amount of chopped chocolate.
- Using a medium-size scoop, scoop (about 2 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. Add the remaining ¼ amount of chopped chocolate, pressing them in each cookie slightly----for extra fudge.
BAKE THE COOKIES:
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely. NOTE: For the perfect shape, place a large enough cup or biscuit cutter over each cookie while still warm, spinning them around the cookie slightly until it gets to be a nice circular shape.
- Enjoy with your favorite glass of milk, coffee, or tea.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
Nutrition
Calories: 323kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Calcium: 51mg | Iron: 2mg