Brown Butter Maple Chocolate Chip Cookies (Print Version)
Nutty brown butter meets sweet maple syrup in these chewy, chocolate-studded treats.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup unsalted butter
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1/3 cup pure maple syrup
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
→ Chocolate & Add-Ins
11 - 1 1/2 cups semisweet chocolate chips or chunks
12 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Melt butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter foams then turns golden brown with a nutty aroma, approximately 4–5 minutes. Pour immediately into a large mixing bowl and let cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until thoroughly combined. Set aside for later use.
03 - Add brown sugar, granulated sugar, and maple syrup to the cooled browned butter. Whisk vigorously until mixture appears smooth and glossy.
04 - Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in vanilla extract until well combined.
05 - Using a spatula or wooden spoon, gradually stir in dry ingredients until just combined. Avoid overmixing to maintain tender texture. Fold in chocolate chips or chunks until evenly distributed.
06 - Cover bowl and refrigerate dough for a minimum of 30 minutes. For enhanced flavor development, chill up to 24 hours.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop dough into 2-tablespoon-sized mounds, arranging on prepared baking sheets with approximately 2 inches of space between each cookie.
09 - Bake for 11–13 minutes, or until edges are golden brown and centers appear just set. Avoid overbaking for optimal chewy texture.
10 - Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds this incredible toffee like flavor that makes people immediately ask whats your secret
- Pure maple syrup creates chewy centers that stay soft for days unlike regular cookies that can go hard
- These look fancy and taste gourmet but come together in under an hour with basic pantry ingredients
02 -
- The chilling step is non negotiable because warm dough will spread too thin and you will lose that thick chewy texture
- Watch your butter like a hawk in the pan because it goes from perfectly browned to burnt in literally seconds
- Underbaking slightly is the secret to soft cookies days later since they continue cooking on the hot baking sheet
03 -
- Weighing your flour instead of using cup measurements will give you consistent results every single time
- Use a cookie scoop for uniform sizing so everything bakes evenly and looks bakery perfect