Maple Walnut Chocolate Chip Cookies

Food is medicine in cookie form. Maple walnut chocolate chip cookies have two of my favorite brain boosting ingredients- walnuts and dark chocolate. Though you could make these with plain toasted walnuts, I highly recommend using my maple-roasted walnuts to make these cookies even more special.

Course: Dessert

Cuisine: American

Author: Sammy

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.

Notes

Maple Roasted Walnut Recipe