Maple Walnut White Chocolate Chip Cookies 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.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat the butter, brown sugar and maple syrup until well combined.
• Add the egg and vanilla and beat until smooth.
• Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add white chocolate and walnuts and stir just until blended.
• Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2" apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.

MAPLE WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat the butter, brown sugar and maple syrup until well combined - the mixture will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
• Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add chocolate and stir just until blended. It may seem dry at this point - I always find it easiest to get in there with my hands toward the end.
• Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2" apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.