So I often find myself inspired by ice cream flavors (remember my mint chocolate chocolate chip cookies?) To be honest, I had never tried maple walnut ice cream until a couple of weeks ago. And what a genius flavor it is! You can never go wrong with salty and sweet. So, of course, my mind went straight to imagining that maple walnut goodness in a cookie!
You have to use REAL maple syrup in these cookies, none of that fake stuff. We want good quality, authentically maple-y cookies, right?! I toast the walnuts before adding them to the batter; have you ever tried toasting nuts? It amps up their flavor incredibly.
I’ll be honest with you: this recipe took me a really really long time to perfect. Adding a liquidy, sweet ingredient like maple syrup to a cookie dough throws off the texture, consistency and flavor of the dough. Because maple syrup is liquid, I added more flour to balance it out. And because maple syrup contains natural sugar, I decreased the amount of other sugar in the recipe.
I used white whole wheat flour because I think it contributes to and complements the nuttiness of the cookie. Because whole wheat flour doesn’t have as much gluten, I added an egg yolk so that the cookies would hold together better. The first few times I tried making these, they spread out way too much and were very thin, so I added 1.5 tbsp of cornstarch to keep them from spreading so much. You MUST chill this cookie dough for at least 4 hours and preferably overnight; it is a very liquidy dough that needs to be chilled for quite a while to really come together.
After much experimentation and altering of the recipe, I finally fell upon the perfect balance of ingredients. I hope you enjoy these cookies as much as I do!
- 3/4 cup butter
- 1 cup dark brown sugar
- 1/3 cup pure maple syrup
- 1 egg plus 1 egg yolk (at room temperature)
- 1 tsp vanilla extract
- 2 1/2 cups (282g) white whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1 cup toasted walnuts
- Preheat the oven to 350 degrees.
- Spread the walnuts evenly on a cookie sheet lined with parchment paper.
- Once the oven is preheated, place the walnuts in the oven for about 10 minutes to toast them.
- Meanwhile, cream the butter and sugar using a mixer.
- Add the maple syrup, egg and egg yolk, and vanilla and mix until combined.
- In a separate bowl, combine the flour, salt, baking soda, and cornstarch.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the cooled walnuts.
- Chill the dough for at least 4 hours and up to 3 days. Overnight chilling is preferred.
- When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Roll about 2 tablespoons of dough into balls and place them on the lined cookie sheets.
- Bake for 18-20 minutes (or less if your cookies are smaller) or until golden brown around the edges.
- Remove the cookies from the oven and allow to cool on the sheets for 10 minutes before moving them to a rack to cool completely.
Enjoy your maple walnut cookies! (Maybe with a bowl of maple walnut ice cream?!)
Click here to print this recipe!