Maple Walnut White Chocolate Chip Cookies


People, I think I may have just discovered my new favourite cookie. (Or at the very least, cookie dough.) OK, maybe I’m getting ahead of myself here. These are at the very least in the running, or in the top ten. I’m not speaking out of lust here – I mean I am, but this love is going to last forever. (This time I mean it. And these cookies can’t ever change their minds about loving me back. Perhaps I could just have an affair with them on the side, whenever I tire of the classic chocolate chip kind?)

Except that I still haven’t tried David’s 36-hour cookies yet. Am waiting for company as backup.

Really, you could revamp any chocolate chip cookie recipe to make a maple-walnut-white chocolate version. You could conceivably use maple sugar, but that would be pricey and brown sugar actually does well to mimic maple when paired with syrup or extract. Trade 1/4 cup brown sugar for maple syrup (you couldn’t switch it all, as maple syrup is very much a liquid), and/or use maple extract in place of the vanilla. Swap white chocolate chips or chunks for the semi-sweet, and add some chopped walnuts. Et Voila!

Point of note: A lot of people think they don’t like walnuts because they are bitter. I used to be one of them. But here’s a revelation: walnuts should not be the least bit bitter – they should be lovely and mellow and sweet. If they are bitter, they’re rancid, and you need to toss them out and find yourself a new walnut source.


Maple Walnut White Chocolate Chip Cookies

Recipe link


April 19, 2009

  • Makes: Makes 20 cookies.


1/4 cup butter, softened

1 cup packed brown sugar

1/4 cup pure maple syrup (not flavoured pancake syrup)

1 large egg

1 tsp. vanilla or maple extract

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

3/4 cup each white chocolate chips/chunks and chopped walnuts


1Preheat oven to 350°F.

2In a large bowl, beat the butter, brown sugar and maple syrup until well combined — the mixture will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.

3Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add white chocolate and walnuts and stir just until blended. It may seem dry at this point - I always find it easiest to get in there with my hands toward the end.

4Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2” apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes: Makes 20 cookies.

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29 comments on “Maple Walnut White Chocolate Chip Cookies

  1. Carolyn
    April 19, 2009 at 5:18 pm

    I currently have oatmeal raisin and chocolate chip cookies in the jar + half a pan of date squares to eat. (all from or variations of One Smart Cookie recipes) This new one is top of my list to make when they’re gone!
    For those of us who are counting, each cookie is 161 cals, 6.7 g fat, 24 g carbs, 2 g protien

  2. Erin M.
    April 19, 2009 at 5:22 pm

    ohhh why did you have to tell! I could have happily lived in an ignorant cookie devouring bliss. :) haha. Those look delicious, now I can’t decide which ones to make.

  3. Monique
    April 19, 2009 at 6:27 pm

    Printed!!! Can’t wait now..:)
    Thank you for all the great recipes..

  4. Ricki
    April 19, 2009 at 6:30 pm

    Sounds wonderful. I use maple syrup as a sweetener a lot of the time (along with agave nectar) and spent many years playing with amounts to convert recipes that originally called for sugar! (But it can be done. . .). I do agree with you completely about the cookie dough, though–I much prefer it to the baked cookies!

  5. Steph
    April 19, 2009 at 7:14 pm

    These cookies look so good! Your cookies have the perfect thickness. I’m thinking of subbing in some maple syrup for my next batch now, especially since it will help with the browning. I love darker cookies, but like you said, it’s not worth overbaking just to achieve the colour. I haven’t tried David Lebovitz’s recipe either, but honestly, chilling any dough for 36 hours makes a huge difference!

  6. thepinkpeppercorn
    April 19, 2009 at 7:16 pm

    That is so funny, I just bought 4 packages of white chocolates chips today…since the store actually had them in stock!! Just in case I needed an excuse, I have this recipe :) THANKS!

  7. Manon from Ontario
    April 19, 2009 at 7:29 pm

    Hmmm cookies with maple syrup, WILL TRY SOON.

    Thanks again for the recipe :)


  8. Cheryl
    April 19, 2009 at 8:56 pm

    Damn, these might be worth the nut risk! The Monster might be trying walnuts tomorrow for the first time.

  9. Carolyn
    April 20, 2009 at 4:00 am

    Hey, so if you adjust this recipe to make 24 cookies — and they’re still a satisfying size at that, the calories are reduced to 134 each, with 5.6 g fat.

    Julie — I’m assuming that this dough would also benefit from refrigerating to get all the ingredients hydrated. Thoughts / Comments?

  10. JulieVR
    April 20, 2009 at 5:19 am

    Yes – my thoughts exactly. I mixed up a batch on Saturday and it’s still sitting in my fridge – I’ll bake them today and let you know! This version is just a variation of that same dough. I don’t see why it wouldn’t apply to every type of chocolate chip cookie dough.

  11. Sue (London, ON)
    April 20, 2009 at 8:08 am

    So funny that you would be talking about a new favourite cookie. I have one too this week – Cranberry Orange Cookies from OSC. But these look awesome and I have an addiction to all things maple these days. Thanks Julie. Can’t wait to try them.

  12. Aimee
    April 20, 2009 at 10:45 am

    I’ll try these out….as soon was we eat up the other cookies sitting around! How did I end up with FOUR different kinds of cookies in the house?

    You must try the 36 hour cookie. They changed my life.

  13. Vivian
    April 20, 2009 at 1:05 pm

    Mmmm, these cookies came out of the oven a few minutes ago and they are crisp on the outside and meltingly soft on the inside. One question though, the first batch baked up perfectly, the second spread out and were quite flat. Taste is the same but…just curious. I don’t bake cookies often so they are sometimes a mystery to me. Just had a random “nasty” thought…how would they be with a handful of crispy bacon bits (homemade of course)thrown in?! The maple syrup kind of left the door open for that.

  14. JulieVR
    April 20, 2009 at 1:07 pm

    GET OUT. Bacon?!?! Great idea! There is a new trend toward bacon chocolate chip cookies. Perhaps with pecans? Oh my.

    I bet I know what happened – did you put the second batch of dough on the same sheet? If you put the dough on a warm cookie sheet, it will start to melt right away and end up flatter.

  15. Vivian
    April 20, 2009 at 2:08 pm

    Yup, you got it Julie, that’s exactly what I did. Guess it’s a neophyte’s mistake. Trying to save time. Still delicious though.

  16. robyn
    April 20, 2009 at 3:51 pm

    My aunt makes a bacon and cheese cookie with pinenuts. Odd and savoury. But still good.

  17. Kevin
    April 21, 2009 at 5:58 pm

    Now there’s a nice way to enjoy some maple goodness! The cookies sound great!

  18. rea
    April 22, 2009 at 10:23 am

    these cookies are un-f***ing-believably good.


  19. Cheryl Arkison
    June 17, 2009 at 6:01 am

    You’re right, these cookies quite possibly have the best batter ever. Sadly, I found the maple taste almost disappears when baking. I had that with another recipe of mine. What is it with cooking that makes maplely goodness disappear?

  20. Amanda
    August 21, 2009 at 4:37 am

    Great recipe Julie! I’ve included this in my Friday Recipes post, thanks!

  21. Jackie
    June 19, 2010 at 9:19 pm


    What grade of maple syrup did you use? Grade A, Grade B, etc.

  22. JulieVR
    June 19, 2010 at 9:20 pm

    I used grade A, just because it’s what I have! But grade B works great for baking.

  23. Ains
    July 1, 2010 at 7:09 pm

    Hmm, tried this recipe as I was in the mood for something maple. I substituted macadamias for the walnuts…
    The batter was delicious, but I find the finished products are quite hard, but they don’t taste or look overcooked. Might just be my oven. Do you have any suggestions (other than undercooking) to make them softer?

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  25. Tifany
    November 10, 2011 at 11:05 am

    I think these will be one of my bake sale picks this Christmas. They are quick to make, taste delicious and are photogenic. I could not used nuts because I send baked treats to school in my son’s lunch so I was forced to use chocolate chips…life is hard!

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