Brown Butter Maple Chocolate Chip Cookies
The flavor of these cookies is built around brown butter, which gives them a deep, nutty, almost butterscotch-like note. That gets combined with maple syrup and oats for a really chewy, flavorful cookie loaded with pools of melted chocolate. The dough is pretty soft, so you can't skip the chill time - it's what helps the flavors meld and keeps the cookies thick and puffy.
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
For best results, ensure butter is properly browned and dough is thoroughly chilled before baking.
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