These Maple Brown Butter Chocolate Chunk Cookies are chewy, crisp, and gooey – the perfect fall cookie.
Chewy & crisp Maple Brown Butter Chocolate Chunk Cookies made with nutty brown butter, maple syrup, and chunks of gooey dark chocolate and caramel chips.
I truly believe brown butter makes every baked good 10x better. It adds a delicious nutty flavor and pairs perfectly with dark chocolate.
These cookies contain both maple syrup and maple extract for extra maple flavor. I also threw in some caramel chips, which are optional but highly encouraged.
These cookies, in my opinion, have the perfect texture – crisp on the outside and chewy on the inside.
How to make Maple Brown Butter Chocolate Chunk Cookies:
- Start by browning the butter. Add butter to a large skillet over medium heat and whisk constantly. The butter will begin to crackle and foam. After 2-3 minutes, the butter will begin to turn golden amber color. Remove from heat as soon as butter begins to brown and give off nutty aroma. Pour into a glass bowl and set aside to cool for 15 minutes.
- Once butter has cooled a bit, add in sugar and use a handheld mixer on medium speed to combine until creamy. Beat in the maple syrup, milk, and extracts.
- Add flour, corn starch, baking soda, and salt. Combine on low speed until a soft dough forms. Fold in chopped chocolate and caramel chips. Cover bowl with plastic wrap and refrigerate for at least 1 hour (ideally, overnight).
- Preheat the oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough on to a lined baking sheet. Top dough with a few more pieces of chopped chocolate, if desired. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven.
- Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. (Optional): finish off with a pinch of flaky sea salt!
Why you’ll love these Maple Brown Butter Chocolate Chunk Cookies:
- Chewy and crisp in texture
- Simple and easy to make
- Buttery, nutty, and perfectly sweet
- Can easily be made vegan (by swapping regular butter for vegan butter and vegan caramel chips)
- Oh so delicious!
If you’re looking for more fall cookie recipes, you’ll also love these Candied Orange & Chocolate Chunk Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Pumpkin Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These Maple Brown Butter Chocolate Chunk Cookies are chewy, crisp, and gooey – the perfect fall cookie.
- ½ cup unsalted butter (or sub vegan butter*)
- ½ cup (102g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp maple syrup
- 2 tbsp milk (or sub non-dairy milk)
- 2 tsp vanilla extract
- 1 tsp maple extract (optional, but recommended for extra maple flavor)
- 1 ¼ cups (173g) all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ¾ tsp kosher salt
- 4.5 oz. bittersweet (60-70%) dark chocolate bar, roughly chopped
- ⅓ cup. (55g) caramel chips (optional, but highly recommended)
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Start by browning the butter. Add butter to a large skillet over medium heat and whisk constantly. The butter will begin to crackle and foam. After 2-3 minutes, the butter will begin to turn golden amber color. Remove from heat as soon as butter begins to brown and give off nutty aroma. Pour into a glass bowl and set aside to cool for 15 minutes.
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Once butter has cooled a bit, add in sugar and use a handheld mixer on medium speed to combine until creamy. Beat in the maple syrup, milk, and extracts.
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Add flour, corn starch, baking soda, and salt. Combine on low speed until a soft dough forms. Fold in chopped chocolate and caramel chips. Cover bowl with plastic wrap and refrigerate for at least 1 hour (ideally, overnight).
-
Preheat the oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough on to a lined baking sheet. Top dough with a few more pieces of chopped chocolate, if desired. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven.
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Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. (Optional): finish off with a pinch of flaky sea salt!
*Vegan butter won’t brown as easily as regular dairy butter. If using vegan butter, I recommend Violife or Earth Balance.
How can I make this in advance? Do I freeze or refrigerate the dough or the cookies?
Author
I’d recommend scooping the dough then freezing that. You’ll bake them at the same temp but might need a few more minutes.