Be sure to use Grade B maple syrup (Grade B syrup is made late in the season and therefore has a darker, richer, more mapley flavor than Grade A) if you can for this recipe as it will stand up to the brown sugar and to baking. If all you have is Grade A then that's fine too.
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 1 cup of dark brown sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of chopped walnuts
1 Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.
2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
3 In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.
4 Cover with plastic wrap and chill for thirty minutes.
5 Preheat the oven to 350°F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.
6 Bake at 350°F for 10-12 minutes or until lightly browned around the edges.
Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.