Maple Sea Salt Chocolate Chip (Print Version)
Chewy, soft cookies with maple syrup, chocolate chips, and a sprinkle of sea salt.
# 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 - 3/4 cup unsalted butter, melted and cooled
06 - 1/2 cup brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 1/3 cup pure maple syrup
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
→ Add-ins & Finish
11 - 1 1/2 cups semisweet chocolate chips
12 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt until well blended.
03 - In a large mixing bowl, whisk melted butter, brown sugar, granulated sugar, and maple syrup until smooth and fully incorporated.
04 - Add egg and vanilla extract to wet mixture, whisking until completely combined.
05 - Gradually stir dry ingredients into wet mixture using a spatula or wooden spoon, mixing just until flour disappears. Do not overmix.
06 - Fold in chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are golden brown and centers appear set.
09 - Immediately sprinkle warm cookies lightly with flaky sea salt.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The maple syrup creates an incredibly chewy center that keeps for days
- Sea salt on top makes these cookies utterly impossible to stop eating
- One-bowl wet ingredients mean less cleanup and more time enjoying
02 -
- Chilling the dough for even 30 minutes reduces spreading and intensifies maple flavor
- Grade A dark maple syrup gives the most pronounced maple taste
- These cookies are best eaten within 3 days but freeze beautifully for up to 2 months
03 -
- Weighing maple syrup is more accurate than measuring by volume
- Room temperature egg incorporates better than cold from the fridge
- Slightly underbaked cookies firm up perfectly while cooling on the sheet