Delight in the rich flavors of maple and brown butter with these exquisite cookies. Embedded with semi-sweet chocolate chips and crunchy walnuts, every bite promises a blend of warmth and sweetness, perfect for cozy evenings.
Ingredients:
- ¾ cup unsalted butter (either browned or melted and cooled)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup maple syrup
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1½ cups all-purpose flour
- ¼ cup old fashioned oats (or use an equivalent amount of all-purpose flour as a substitute)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1½ cups semi-sweet chocolate chips
- ½ cup chopped walnuts
- 2 teaspoons vanilla extract
Method:
- Browning the Butter: In a skillet over medium heat, melt the butter. Initially, stir occasionally until it begins to bubble and boil. From this point, stir continuously. As it foams, keep an eye out for the butter turning a light amber color and releasing a nutty aroma. This should typically take about 5 minutes. Transfer the brown butter, including all the flavorful bits from the bottom, into a heatproof bowl. Let it cool down before proceeding.
- In a separate bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
- In a spacious bowl, mix the cooled brown butter with both sugars. Introduce the vanilla extract, followed by the egg, egg yolk, and maple syrup, mixing well after each addition.
- Gradually add the dry ingredients in two batches, stirring only until incorporated. Gently fold in the chocolate chips and chopped walnuts without overworking the dough.
- Cover your cookie dough with plastic wrap and allow it to chill in the refrigerator for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper. Using a 2-tablespoon scoop, drop cookie dough balls onto the trays, ensuring they’re spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn golden and the centers puff up. Once baked, allow the cookies to rest on the tray for 10 minutes before transferring them to a cooling rack.
Notes:
- For best results, store these delectable maple-chocolate chip cookies in an airtight container. They can remain fresh at room temperature for up to 5 days. If you’re thinking ahead, you can also freeze baked cookies for up to 30 days. Before indulging, simply thaw them in the refrigerator or at room temperature.
