Ingredients
- 3/4 cup salted butter
- 1/3 cup plus 2 tablespoons pure maple syrup
- 1 1/2 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 teaspoon high-quality maple extract (optional, but recommended)
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup semi-sweet chocolate chunks
- 1 4oz semi-sweet chocolate bar, coarsely chopped (optional, for topping)
Make the Cookie Dough
First, you’ll need to brown the butter. Melt it in a saucepan over medium heat. It’s going to crackle and sizzle for a few minutes – just let it go, stirring it every so often.
After about five minutes, the sizzling will calm down and the butter will start to bubble up. Swirl the pan every few seconds until you see the butter turn a golden brown and you can spot some brown bits at the bottom. As soon as that happens, turn off the heat and immediately stir in the maple syrup. Set that mixture aside to cool down – you can stick it in the freezer for about 5 minutes to speed things up.
Once it’s cool, add the dark brown sugar and whisk it vigorously for a minute or two. Then, whisk in the eggs, vanilla bean paste, and maple extract if you’re using it.
Switch to a spatula and fold in the all-purpose flour, baking powder, baking soda, and cinnamon until you have just a few streaks of flour left. Add the oats and chocolate chunks and fold until everything is just combined.
Chill and Bake the Cookies
Cover the bowl and let the dough chill in the fridge for at least an hour or two.
When you’re ready to bake, get your oven preheating to 350F and line a baking sheet with parchment paper.
Scoop the dough into large balls, about 1/4 cup each, and place them on your prepared baking sheet with a few inches of space between them. If you want those big melty pools of chocolate on top, you can press some of the chopped chocolate bar pieces onto the tops of the dough balls now.
Bake for 14-16 minutes. The edges should be set and lightly golden, but the centers will still look puffy.
Let the cookies cool on the baking sheet for about 5 minutes before you move them to a wire rack.
Brown Butter Maple Chocolate Chip Cookies
Ingredients
- 3/4 cup salted butter
- 1/3 cup plus 2 tablespoons pure maple syrup
- 1 1/2 cups dark brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 1 teaspoon high-quality maple extract optional, but recommended
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup semi-sweet chocolate chunks
- 1 4oz semi-sweet chocolate bar optional, for topping, coarsely chopped
Instructions
- Brown butter in saucepan over medium heat until golden and fragrant, about 5 minutes.
- Immediately stir maple syrup into browned butter, then cool mixture in freezer for 5 minutes.
- Whisk cooled butter mixture with brown sugar until combined.
- Whisk in eggs, vanilla paste, and maple extract.
- Fold in flour, baking powder, baking soda, and cinnamon until barely combined.
- Add oats and chocolate chunks, fold until just mixed.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 1/4 cup dough balls onto sheet, spacing 3 inches apart.
- Press additional chopped chocolate onto tops if desired.
- Bake 14-16 minutes until edges are golden but centers remain puffy.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
