Maple Chocolate Chip Cookies with Coffee Ripple
Buttery maple-infused cookies packed with chocolate chips and swirled with bold coffee ripple. Crispy edges, chewy centers, and completely irresistible.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter & Sugar: Beat softened butter and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the maple syrup, egg, and vanilla extract until fully combined.
- Combine Mixtures: Gradually blend the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
- Create Coffee Ripple: Drizzle the dissolved coffee over the dough. Swirl with a spatula to create marbled streaks without fully mixing.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges turn golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving)
- Calories: 165 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 4%
- Potassium: 3%
- Magnesium: 4%
- Vitamin E: 2%
Additional Notes/Tips
- Use dark maple syrup for a more intense flavor.
- Chill the dough for 30 minutes for a thicker, chewier cookie.
- Swap dark chocolate chips for white chocolate for a sweeter twist.
- Drizzle maple glaze over cooled cookies for extra indulgence.
- Best paired with a hot cup of coffee for a flavor explosion.