Maple Walnut Chocolate Chip Cookies
We’re a week out from Christmas and you may, like me, be asking yourself if you really need to make another type of holiday cookies. I’m here to tell you yes, make a batch of maple walnut chocolate chip cookies, because food is medicine, and these cookies have two of my favorite brain boosting ingredients- walnuts and dark chocolate. And though you could bake all of the cookies now, do future you a favor and freeze some of the portioned cookie dough, which can keep in an airtight freezer bag for up to 2 months. That way you are always 10-12 minutes away from a much-needed walnut and dark-chocolate boost. Its up to you if you want to keep your frozen cookie stash a secret from your loved ones.
Though you could make these with plain toasted walnuts, I highly recommend using my maple-roasted walnuts to make these cookies even more special.
Walnuts
- Contain more polyphenol antioxidants and omega-3 fatty acids than any other nut
- Can improve mental health, sleep quality, and brain function
- Good source of fiber to promote a healthy gut
- Full of vitamins (copper, magnesium, vitamin B6, Vitamin B9, Vitamin E, Zinc) that improve blood flow to the brain, decrease anxiety, stabilize and protect brain/nervous system, and decrease inflammation and oxidative stress
Dark Chocolate
- A source of antioxidants, flavonoids, caffeine, fatty acids, and minerals (including iron, magnesium, copper, and manganese)
- Caffeine and flavonoids can help maintain cognitive function
- Improves blood flow to brain which can improve attention, learning, and memory
Maple Walnut Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or large bowl with hand mixer or sturdy mixing spoon
Ingredients
- 1 c (136 g) all-purpose flour
- ½ tsp baking soda
- 1 stick (8 tbsp) unsalted butter room temperature
- ½ c (100 g) sugar
- ⅓ c (66 g) packed brown sugar
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1 c (6 oz) dark chocolate chips
- ½ c maple roasted walnuts chopped; recipe linked in notes
Instructions
- Preheat oven to 375℉ and line two baking sheets with parchment paper.
- In a small bowl whisk together the flour and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, both sugars, and salt. Beat together for 3 minutes, until smooth. Add the vanilla and egg, and beat for another minute to incorporate.
- Turn off the mixer and add the dry ingredients. Pulse the mixer on low speed until the dry ingredients are just incorporated. Add the chocolate and walnuts and pulse a few times to mix.
- Use a spoon to portion rounded tablespoons of dough onto the baking sheets, leaving 2 inches between cookies.
- Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through, until the cookies are golden and starting to brown along the edges. Let the cookies cool slightly on the baking sheet, then transfer to a cooling rack until they are room temperature. Repeat with remaining dough. Store in an airtight container for 4 days.