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MAPLE WALNUT & WHITE CHOCOLATE COOKIES

Updated: Jan 27

Known tenderly by my partner, these "boneless" maple syrup walnut white chocolate chunk cookies have crisp edges and chewy middles. Made with brown butter, chocolate chunks, walnuts and sweetened with brown sugar and pure maple syrup, these cookies are rich and buttery and are such an easy recipe- no hand mixer required!

Course: Dessert
Servings: Approx 20 cookies
Prep time: 30 mins
Chilling Time: 30 mins
Cuisine: American

INGREDIENTS

  • ¾ cup unsalted butter browned or melted, cooled

  • ¾ cup light brown sugar packed

  • ¼ cup granulated sugar

  • ¼ cup maple syrup

  • 1 large egg room temperature

  • 1 large egg yolk room temperature

  • 1½ cups all purpose flour

  • ¼ cup old fashioned oats or substitute for more equal part all purpose flour

  • 1 teaspoon salt

  • ¾ teaspoon baking soda

  • 1½ cups chopped white chocolate

  • ½ cup chopped walnuts (you can sub with another nut like macadamia if you like)

  • 2 teaspoons vanilla extract


TO MAKE

  1. Start by browning the butter. Melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch.

  2. In a medium sized bowl, whisk to combine the all purpose flour, oats, baking soda, and salt. Set aside.

  3. In a large bowl, stir to combine the brown butter and sugars.

  4. Stir in the vanilla extract followed by the egg and egg yolk and maple syrup.

  5. Stir in the dry ingredients in two additions. Stir until just combined.

  6. Stir in the chocolate chunks and chopped nuts. Do not overmix.

  7. Cover the bowl with plastic wrap. Chill 30 minutes.

  8. When ready to bake, preheat oven to 350 F. Line baking sheets with parchment paper. Use a 2 tablespoon cookie scoop (or ice cream scoop for larger cookies) to drop cookies on baking sheet. Place them 2 inches apart- you may also want to divide the cookies into 2-3 baking sheets, about 6 cookies per. This will help ensure all cookies turn out perfectly round, instead of running into each other as they spread in the oven.

  9. Bake 10-12 minutes until edges are golden and middles have puffed up. Remove from oven. Cool for 10 minutes on the baking sheet. Transfer to a cooling rack to cool completely.




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