Go Back
–+ servings
4 from 2 ratings
Yield: 15 large cookies

Brown Butter Maple Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Jess Italiano
These brown butter maple oatmeal chocolate chip cookies are a dream come true. The name says it all. These cookies have salted brown butter, pure maple syrup, oats, and melty pools of semi-sweet chocolate. They are bursting with flavors and textures and are sooooo addicting.
Print Pin Recipe

Ingredients
 

  • 3/4 cup (170 grams) salted butter
  • 100 mL pure maple syrup
  • 1 1/2 cups (300 grams) brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple extract, optional
  • 2 2/3 cups (333 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (85 grams) oats, quick or old fashioned oats work!
  • 1 cup (180 grams) semi-sweet chocolate chips
  • 1 4 oz semi-sweet chocolate bar, coarsely chopped, optional

Instructions
 

  • First, brown your butter. In a sauce pan over medium heat, melt the butter. It will start to crack and sizzle - let it do this while stirring occasionally. After five minutes or so, the butter cracking and sizzling will subside and it will bubble up in the pan. Every few seconds or so, swirl the pan around until you can see that the butter is golden brown. You should also be able to see some of the brown bits swirling around in the butter. Turn off the heat and immediately add the maple syrup and stir to combine. Set aside to cool in the freezer for about 5 minutes.
  • Add the brown sugar and whisk vigorously to combine - about 1 to 2 minutes. Add the eggs, vanilla extract, and maple extract (if using) and whisk to combine.
  • Add the flour, baking powder, and baking soda and fold until a dough forms but there are still a few streaks of flour remaining. Add the oats and chocolate chips and fold until fully incorporated and the streaks of flour have dissipated. 
  • Cover the bowl and let the dough chill in the fridge for 1-2 hours.
  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Scoop the cookie dough using a large cookie scoop (approximately 75 grams of dough per cookie or 1/4 cup) and place them on the prepared baking sheet. Space them 2-3 inches apart. If using the chopped chocolate, place large pieces of the chopped chocolate bar onto the tops of the cookie dough balls. That will give these cookies the melty pools of chocolate. 
  • Bake for 14-16 minutes until the edges are set and lightly golden and the centers are puffy. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for another 20 minutes to enjoy warm, or until they are completely cool.
Tried this recipe?Let us know how it was!