These Maple Chocolate Chunk Cookies are soft, chewy and packed with big pools of melted dark chocolate. Pure maple syrup gives the dough the perfect warm fall flavor without overpowering the chocolate, and if you really want to ramp up that maple flavor, you can add a little maple extract too.
I used a chopped dark chocolate bar instead of chocolate chips and it might be my favorite part of these cookies. You get little pieces of chocolate throughout and those big melty pools on top that make them look just as good as they taste. They’re such an easy way to take a classic chocolate chunk cookie and make it feel perfect for fall!
Recipe Tips
Use Pure Maple Syrup
Make sure you’re using pure maple syrup rather than pancake syrup. It gives these cookies that warm maple flavor while also adding moisture and chewiness to the dough.
The maple flavor is definitely there without maple extract, but it’s on the lighter side and pairs really nicely with the dark chocolate. If you want the cookies to taste really maple forward, add 1 teaspoon maple extract along with the vanilla. It’s completely optional!
Use Chopped Chocolate
I used a chopped dark chocolate bar instead of chocolate chips and HIGHLY recommend it. Chopping the chocolate gives you pieces in all different sizes. The smaller pieces melt throughout the dough while the larger chunks turn into those gorgeous pools of melted chocolate.
Save some of the larger pieces to press into the tops of the cookies before baking. You can even add another piece or two right when they come out of the oven.
Use a Large Cookie Scoop
I used a 3 tablespoon cookie scoop, the largest in this set, for these cookies. It gives you those big bakery style cookies while also making sure they’re all the same size so they bake evenly. You can use a smaller scoop, take 2 minutes off the bake time!
If you make cookies often, a good cookie scoop is one of those kitchen tools you’ll use over and over again.
Chill the Dough
Don’t skip the chill time! Once you’ve scooped the cookie dough, refrigerate it for 30 minutes before baking. This helps prevent the cookies from spreading too much and gives you those thicker, soft and chewy centers.
Don’t Overbake Your Cookies
Take the cookies out when the edges are set but the centers still look slightly underdone. They’ll continue to bake and set on the hot cookie sheet after you remove them from the oven.
If you wait until the centers look completely baked in the oven, you’ve probably gone a little too far. Pulling them at the right time is one of the easiest ways to get that perfect soft and chewy center.
How to Make Your Cookies Perfectly Round
My favorite trick for getting perfectly round cookies is SO easy! As soon as the cookies come out of the oven, take a round cookie cutter or glass that’s slightly larger than the cookie and place it around the outside. Gently move it in a circular motion to push any uneven edges back toward the center.
Make sure you do this right away while the cookies are still hot and soft. Once they start to cool, they won’t reshape as easily. It takes just a few seconds and gives you those perfectly round, bakery style cookies every time.
What Kind of Chocolate Should I Use?
I used a dark chocolate bar for these cookies and loved how the slightly bitter chocolate balanced the sweetness of the maple. Semisweet chocolate would also be delicious if you prefer something a little sweeter. You can absolutely use chocolate chips if that’s what you have on hand, but I really recommend using a chopped chocolate bar if you can. Unlike chocolate chips, chopped chocolate melts into those big, gooey pools throughout the cookies and gives you little shards of chocolate in every bite. You can even use a combination of dark and semisweet chocolate!
How to Store Maple Chocolate Chunk Cookies
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add a slice of sandwich bread to the container with the cookies. The cookies will absorb some of the moisture from the bread and stay soft and chewy without changing the flavor. You can also freeze the baked cookies in an airtight freezer safe container for up to 3 months. Let them thaw at room temperature, or pop one in the microwave for a few seconds to get those chocolate chunks warm and melty again.
These Maple Chocolate Chunk Cookies are one of those recipes I know I’ll come back to every fall. They’re soft, chewy and loaded with big pools of dark chocolate, while the maple adds just enough warmth to make them feel a little extra special. Keep the maple extract optional for a more subtle flavor or add it if you want to really lean into the maple. Either way, don’t skip the chopped chocolate!
Maple Chocolate Chunk Cookies
Ingredients
- 1 ¼ cup salted butter melted, room temp. you can also use unsalted butter if you prefer!
- 1 cup light brown sugar packed down
- ¾ cup granulated sugar
- ⅓ cup pure maple syrup
- 2 eggs room temperature
- 2 tsp vanille extract
- 1 tsp maple extract optional
- 3 ¼ cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup dark chocolate roughly chopped.
- flaky sea salt optional, for topping
- 1 cup dark chocolate roughly chopped, for topping
Instructions
- Add the melted butter, brown sugar and granulated sugar to a large mixing bowl and whisk until smooth and well combined. Add the maple syrup, eggs and vanilla and whisk until completely combined. If you want a more pronounced maple flavor, add 1 teaspoon maple extract here as well.
- Add the flour, cornstarch, baking soda and kosher salt. Mix until the dry ingredients are just incorporated, about 30 seconds. Fold in about 1 cup of the roughly chopped dark chocolate.
- Scope 20 even cookie dough balls onto a parchment lined baking sheet. Press a few of the reserved chocolate chunks into the tops of the cookie dough balls. Refrigerate the scooped cookie dough for 45 to 60 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange 3-4 chilled cookie dough balls a few inches apart and bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. While they're still hot, use a round cookie cutter or glass slightly larger than the cookies to gently scoot them into perfectly round shapes. Finish with flaky sea salt if desired. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.