Lighter Maple Chocolate Chip Cookies Easy Recipes

MAPLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and line 2 baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and salt. Set aside.
• If using walnuts, chop them into small pieces and set aside for later.
• In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, combine butter and brown sugar, mixing until smooth, around 1-2 minutes.
• Beat in the egg until combined. Add in the maple syrup, vanilla extract, and maple extract and mix until combined, scraping down the sides of the bowl often.
• Add in the dry ingredients and mix on low speed until combined. Add in the chocolate chips and walnuts and mix on low again.
• Use a medium cookie scoop or your hands to roll the dough into round balls, about 1.5 tablespoon-sized. Add more walnuts and chocolate chips on top if desired. Bake the cookies one tray at a time for about 8-11 minutes. Remove them from the oven when the edges are slightly brown and look set. The middles will look soft!
• Let the cookies cool on the baking sheet for about 5-10 minutes then transfer them to a wire rack to cool completely.

LIGHTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
• 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
• 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
• Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
• Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
• Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

LIGHT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
• Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

VANILLA CHIP MAPLE COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and maple flavoring. Combine the flour and baking soda; gradually add to creamed mixture and mix well. Stir in vanilla chips and pecans., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks., In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in maple flavoring and enough milk to achieve spreading consistency. Frost cooled cookies. Top each with a pecan half.

CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°F Grease a large cookie sheet.
• In a medium bowl beat butter with both sugars until creamy (about 3-4 minutes, no sugar granules should remain).
• Add in egg and maple extract; mix to combine.
• In a bowl combine the flour with custard powder, baking soda and salt; add to the creamed mixture; mix to combine.
• Stir in chocolate chips and nuts.
• Drop by heaping teaspoonfuls onto cookie sheet.
• Bake for about 8 minutes.
• Cool on cookie sheets slightly then remove to wire racks to cool completely.

CHOCOLATE MAPLE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Spread over cooled cookies.

LIGHTER MAPLE CHOCOLATE CHIP COOKIES (EASY)

Steps:

• Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.
• In a medium bowl, vigorously stir together the butter, sugar, and sour cream.
• Add the maple syrup and extract.
• Gently fold in the flour, salt, baking powder, and chips (do not over mix!).
• Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.
• Bake for 8-10 minutes of until golden.