Holiday Glow Maple Chocolate (Print Version)

Soft, chewy treats with maple syrup, warm spices, and melty chocolate pockets for festive enjoyment.

# 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
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1/3 cup pure maple syrup
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ Mix-Ins

13 - 1 1/2 cups semi-sweet chocolate chips
14 - 1/2 cup chopped toasted pecans (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Mix in maple syrup until incorporated, then add egg and vanilla extract, beating until thoroughly combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until flour disappears. Do not overmix.
06 - Gently fold in chocolate chips and pecans (if using) until evenly distributed throughout dough.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are lightly golden and centers appear set but still slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The maple syrup creates cookies that stay soft for days unlike any other recipe Ive tried
  • The warm spice blend makes these taste like the holidays in every single bite
02 -
  • Room temperature ingredients mix together so much better than cold ones so plan ahead and leave everything out for an hour before baking
  • These cookies continue baking on the hot sheet so pulling them out when they look slightly underdone is the secret to perfectly soft centers
03 -
  • Chill your dough for 30 minutes before baking if you want thicker cookies with even more pronounced maple flavor
  • Use real maple syrup not pancake syrup because the artificial stuff will make your cookies taste strangely sweet without that authentic depth

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