Recipe: Maple Walnut Chocolate Chunk Cookies

MAPLE WALNUT CHOCOLATE CHUNK COOKIES



1/2 cup unsalted butter, softened
1 cup maple sugar, gently packed
1 large egg
2 tablespoons avocado oil or organic canola oil
2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chunks, chocolate chips, or white chocolate chips
1 cup toasted chopped walnuts

Arrange two racks in the upper and lower thirds of the oven, evenly spaced from the top and bottom. Preheat oven to 375 degrees F. Coat two large baking sheets with nonstick cooking spray.

In a large bowl, use an electric mixer on medium speed to beat butter and maple sugar until creamy. Beat in egg. Beat in oil and vanilla. Scrape the bowl sides with a spatula.

In a medium bowl, whisk flours, baking soda, baking powder, and salt. Add flour mixture to butter mixture, stirring until just combined. Add chocolate chips and walnuts and stir to incorporate.

Drop dough by heaping tablespoons onto the prepared baking sheets, evenly spaced to allow for spreading, about 8 or 9 cookies per sheet. Bake 2 sheets at a time, rotating top to bottom and turning each sheet front to back once halfway through, 9 to 11 minutes, until cookies are puffed and starting to brown. Let cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely before serving. Repeat with the remaining dough, cleaning and respraying baking sheets as necessary.

Makes 28-30 cookies
Source: MAPLE: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster. Reprinted with permission from Quirk Books