Maple Chocolate Chunk Cookies
Soft and chewy maple cookies loaded with chopped dark chocolate and big pools of melted chocolate. Pure maple syrup gives them a warm fall flavor, with optional maple extract if you want to really ramp up the maple.
Servings: 20 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.