Ingredients (12 large cookies)
- 1/2 cup + 2 Tbsp (142g) salted butter
- 1/3 cup + 1 Tbsp (112g) pure maple syrup
- 1 1/4 cups (250g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp maple extract (optional)
- 2 1/4 cups (281g) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (64g) old-fashioned oats
- 1 cup (180g) semi-sweet chocolate chips
- 3 oz semi-sweet chocolate bar, coarsely chopped (optional, for topping)
Brown the Butter and Mix the Dough
In a saucepan over medium heat, melt the salted butter. It will sizzle and then start to foam. Swirl the pan occasionally until you see golden-brown milk solids at the bottom and the butter smells nutty.
Immediately remove the pan from the heat and pour in the maple syrup – the mixture will steam and bubble up. Stir them together and set aside to cool for about 5 minutes in the freezer.
Pour the cooled butter and maple mixture into a large bowl. Add the brown sugar and whisk vigorously for a minute or two. Then, whisk in the eggs, vanilla extract, and optional maple extract until combined.
Add the all-purpose flour, baking powder, and baking soda to the bowl. Fold with a spatula until only a few streaks of flour remain. Add the oats and chocolate chips, and continue to fold until everything is mixed in. Cover the bowl and chill the dough for at least one hour.
Scoop and Bake at 350F for ~15 Minutes
Preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the chilled dough into large balls, about 1/4 cup each, and place them a few inches apart on the baking sheet. If you’re using the chopped chocolate bar, press a few large pieces onto the top of each dough ball.
Bake for ~14-16 minutes until the edges are set and golden, but the centers are still puffy. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Brown Butter Maple Chocolate Chip Cookies
Ingredients
Ingredients (12 large cookies)
- 1/2 cup + 2 Tbsp salted butter 142g
- 1/3 cup + 1 Tbsp pure maple syrup 112g
- 1 1/4 cups brown sugar 250g, packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp maple extract optional
- 2 1/4 cups all-purpose flour 281g
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup old-fashioned oats 64g
- 1 cup semi-sweet chocolate chips 180g
- 3 oz semi-sweet chocolate bar optional, for topping, coarsely chopped
Instructions
- Brown butter in saucepan over medium heat until golden and nutty.
- Pour in maple syrup, stir, and cool mixture in freezer for 5 minutes.
- Whisk cooled butter mixture with brown sugar in large bowl.
- Add eggs, vanilla, and maple extract, whisk until combined.
- Fold in flour, baking powder, and baking soda until nearly combined.
- Mix in oats and chocolate chips until just incorporated.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 1/4 cup dough balls onto sheet, spacing well apart.
- Press chopped chocolate pieces on top if using.
- Bake 14-16 minutes until edges are golden but centers remain puffy.
- Cool on baking sheet 5 minutes before transferring to wire rack.
