Bready or Not: Maple Walnut White Chocolate Cookies
These cookies combine cake flour and all-purpose flour to create lightly-textured cookies full of maple flavor. White chocolate and chopped walnuts add extra crunch and oomph. Watch these cookies carefully in the oven--their lightness means they can also quickly overcook.
Course: Dessert, Snack
Keyword: chocolate, cookies, maple
Author: Beth Cato
1/2cupunsalted butterroom temperature
2Tablespoonsavocado oil or canola oil
1cupwhite chocolate chips
1cupwalnutsroasted and chopped
Preheat oven at 375-degrees. Prepare baking sheets with parchment paper or a silpat mat.
In a large bowl, beat the butter and maple sugar until creamy. Beat in the egg followed by the oil and vanilla. Scrape the sides of the bowl.
In another bowl, whisk together the two flours, baking soda, baking powder, and salt. Slowly add the dry ingredients to the butter mix until they are just combined. Stir in the white chocolate chips and walnuts.
Use a tablespoon scoop to dole out dough onto the prepared sheet pan, leaving space for each cookie to spread. Bake for 9 to 11 minutes, or until cookies puff and are just turning golden--watch them carefully at the end, as they can overcook quickly! Let them cool on the sheet about ten minutes and then transfer to a rack to completely cool.