Chocolate Maple Cookies
If you’re a fan of cookies that blend the rich, comforting flavors of chocolate and maple, you’re in for a treat! These Chocolate Maple Cookies are soft, chewy, and absolutely delightful with a hint of sweetness that will leave you craving more. With a simple list of ingredients and easy-to-follow steps, you’ll have a batch of these delicious cookies ready in no time. Perfect for any gathering or as a sweet addition to your afternoon coffee break, these cookies are sure to impress!
Why It’s Crowd-Pleasing
Chocolate Maple Cookies are the epitome of comfort food. The combination of semi-sweet chocolate and maple creates a flavor profile that is both rich and inviting. The cookies have a soft texture that melts in your mouth, making them a favorite among cookie lovers of all ages. Whether you’re serving them at a family gathering, a holiday party, or just enjoying them at home, these cookies are bound to be a hit. Plus, the aroma that fills your kitchen while they bake is simply irresistible!
Ingredients at a Glance
- 1 cup shortening
- 1 cup packed light brown sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Two 1-ounce squares semi-sweet chocolate
- 1 tablespoon salted butter
- 1 cup powdered sugar
- 1/4 cup milk
Equipment Breakdown
- Mixing Bowls: For combining your ingredients.
- Whisk: Essential for mixing the wet ingredients.
- Baking Sheet: To bake your cookies evenly.
- Parchment Paper: Prevents sticking and makes cleanup easier.
- Cooling Rack: To cool the cookies after baking.
Chocolate Maple Cookies — Do This Next
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that desirable chewy texture.
Step 2: Cream Together Shortening and Brown Sugar
In a large mixing bowl, combine 1 cup of shortening and 1 cup of packed light brown sugar. Using a whisk, cream them together until light and fluffy.
Step 3: Add the Eggs and Extracts
Next, add 5 large eggs to the mixture, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in 1 teaspoon of vanilla extract and 1 teaspoon of maple extract for that delicious flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Step 5: Melt the Chocolate
In a small saucepan, melt the two 1-ounce squares of semi-sweet chocolate along with 1 tablespoon of salted butter over low heat. Stir until smooth.
Step 6: Incorporate the Chocolate
Once melted, pour the chocolate mixture into your cookie dough and mix until evenly distributed. This will give your cookies a rich chocolatey flavor.
Step 7: Bake the Cookies
Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. Bake in your preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Step 8: Prepare the Drizzle
While the cookies are baking, prepare the drizzle. In a small bowl, whisk together 1 cup of powdered sugar and 1/4 cup of milk until smooth. If you want a thicker consistency, add more powdered sugar.
Step 9: Cool and Drizzle
Once the cookies are done baking, allow them to cool on a wire rack for about 5 minutes. After they have cooled slightly, drizzle the prepared icing over the top of each cookie for an extra touch of sweetness.
Year-Round Variations
- For a seasonal twist, add chopped nuts or dried cranberries during the holidays.
- Replace semi-sweet chocolate with dark chocolate for a richer flavor.
- Try adding white chocolate chips for a contrast in flavor and color.
- Experiment with flavored extracts such as almond or hazelnut for different taste profiles.
Notes on Ingredients
The quality of your ingredients can greatly influence the final product. Here are some tips:
- Shortening: This ingredient helps create a soft texture. If you prefer butter, you can substitute it, but the texture may differ slightly.
- Chocolate: Opt for high-quality semi-sweet chocolate for the best flavor.
- Extracts: Pure extracts will yield a more intense flavor compared to imitation ones.
Prep Ahead & Store
These Chocolate Maple Cookies can be made ahead of time. Store the dough in the refrigerator for up to 2 days before baking. Once baked, keep the cookies in an airtight container at room temperature for up to one week.
Ask & Learn
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough for up to three months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, simply thaw and bake as directed.
What can I use instead of shortening?
You can substitute an equal amount of unsalted butter for shortening. Keep in mind that the texture may be slightly different, but it will still be delicious!
Can I make these cookies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version of these cookies.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers will look slightly soft. They will continue to cook on the baking sheet after being removed from the oven, so don’t overbake!
Ready to Cook?
Now that you have all the details for making these delightful Chocolate Maple Cookies, it’s time to gather your ingredients and get baking! The combination of chocolate and maple will take your cookie game to the next level, and your kitchen will smell heavenly as they bake. Enjoy the process, and don’t forget to share these cookies with family and friends. Happy baking!
Chocolate Maple Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine 1 cup of shortening and 1 cup of packed light brown sugar. Using a whisk, cream them together until light and fluffy.
- Add 5 large eggs to the mixture, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of maple extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- In a small saucepan, melt the two 1-ounce squares of semi-sweet chocolate along with 1 tablespoon of salted butter over low heat, stirring until smooth.
- Pour the chocolate mixture into your cookie dough and mix until evenly distributed.
- Drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until the edges are lightly golden.
- While the cookies are baking, whisk together 1 cup of powdered sugar and 1/4 cup of milk until smooth for the drizzle.
- Allow the cookies to cool on a wire rack for about 5 minutes, then drizzle the prepared icing over the top of each cookie.
Notes
- Store the cookie dough in the refrigerator for up to 2 days before baking.
- Once baked, keep the cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookie dough for up to three months.
