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maple butter chocolate chip cookies

Maple Butter Swirl Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 2 Baking sheet
  • 2 Parchment paper sheets
  • 1 wire cooling rack
  • 1 Small saucepan
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 2-tablespoon

Ingredients
  

  • 170 gram unsalted butter room temperature
  • 60 milliliter pure maple syrup Grade A dark
  • 150 gram granulated sugar
  • 90 gram light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 260 gram all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 170 gram semisweet chocolate chips
  • 85 gram dark chocolate chunks
  • 40 gram pecans toasted and chopped (optional)
  • 45 gram unsalted butter melted (for swirl)
  • 2 tablespoon pure maple syrup for swirl
  • 1/4 teaspoon ground cinnamon for swirl

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a small saucepan melt the 45 g butter, stir in 2 tbsp maple syrup and cinnamon, then cool to room temperature to make the maple butter swirl.
  • In a mixing bowl whisk flour, baking soda, baking powder, and salt until combined.
  • In a separate large bowl beat the room-temperature butter with granulated sugar and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the egg, egg yolk, and vanilla until smooth and slightly thick.
  • Add the dry ingredients to the wet and mix on low just until a few flour streaks remain.
  • Fold in chocolate chips, dark chocolate chunks, and pecans until evenly distributed.
  • Drizzle the cooled maple butter swirl over the dough and fold gently 2 to 3 times to create visible ribbons without fully blending.
  • Chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Scoop 2-tablespoon mounds onto the prepared sheets, spacing 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underbaked.
  • Rap the baking sheet once on the counter to settle, then cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best flavor, use a darker, robust maple syrup and let the melted swirl mixture cool so it doesn’t fully blend into the dough; chilling helps preserve distinct ribbons and prevents excessive spread. If cookies spread too much, chill scooped dough for an extra 10 minutes before baking or add 1 to 2 tablespoons more flour. For chewier cookies, pull them when the centers are pale and puffed, and for crisper edges, bake an extra 1 to 2 minutes. Store airtight at room temperature for 3 days or freeze dough balls up to 2 months; bake from frozen adding 1 to 2 minutes.
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