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!