Maple-Walnut Chocolate Cookies
Decadent maple-walnut chocolate cookies combine rich unsweetened chocolate, crunchy walnuts, and a hint of maple flavor for a sweet treat perfect for any occasion.
Ingredients
Instructions
- Preheat oven to 370°F.
- Melt chocolate and butter over low heat.
- Pour mixture into a large bowl and cool slightly.
- Combine flour and baking soda in a small bowl.
- Stir sugar and eggs into the chocolate mixture until well combined.
- Add the flour mixture, milk, and maple-flavored extract; stir until blended.
- Stir in coarsely chopped walnuts.
- Drop spoonfuls of dough onto a baking sheet.
- Bake in the preheated oven for about 10 minutes or until set.
- Remove from oven and cool on wire racks.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you’re out of walnuts, pecans make a great substitute. Ensure the butter is at room temperature for easy mixing. Mixing the ingredients well is crucial to achieve a smooth batter. If you prefer a chewier cookie, bake them for a minute less than the recommended time.
Serving Suggestions
Serve these Maple-Walnut Chocolate Cookies with a glass of milk or a scoop of vanilla ice cream for a delightful dessert. They also make a sweet addition to a dessert platter alongside Mini Blinis or a slice of Wafer Cake. For a festive touch, drizzle with melted chocolate or sprinkle with powdered sugar before serving.
Storage & Reheating
Once cooled, store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Maple-Walnut Chocolate Cookies contains roughly 294 calories, with 3g protein, 14g carbohydrates, and 26g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use milk chocolate instead of unsweetened chocolate?
Yes, you can use milk chocolate, but reduce the sugar in the recipe, as milk chocolate is sweeter than unsweetened chocolate. Keep in mind that this will alter the flavor profile, making the cookies sweeter and creamier.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. These substitutes will maintain moisture but may slightly change the flavor and texture of the cookies.
How do I know when the cookies are done baking?
The cookies are done when they are set around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet, so avoid overbaking for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).