Best 10 Maple Nut Chocolate Chunk Cookies Recipes

MAPLE NUT CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together flour, baking powder, salt and allspice until blended; set aside. In large bowl, beat melted butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and creamy. Add egg and 1 teaspoon maple flavoring; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in nuts and chocolate chunks.
• Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 1 inch apart. Bake 9 to 11 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks.
• In medium bowl, stir together half-and-half, 2 tablespoons butter, the corn syrup, 1 teaspoon maple flavoring and 1/4 cup powdered sugar until blended and smooth. Slowly stir in 1 1/2 cups powdered sugar until blended. If necessary, stir in remaining 1/4 cup powdered sugar, 1 tablespoon at a time, until smooth and desired spreading consistency. For each cookie, spread about 1 1/2 teaspoons frosting almost to edge; let stand until set. Store in airtight container.

CHOCOLATE CHUNK COOKIES

Steps:

• 1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside.
• 2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks.
• 3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking.
• 4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely.

MAPLE-NUT-CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1/2 teaspoon maple extract with spoon until soft dough forms. Stir in 1/2 cup walnuts. Spread dough evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 tablespoons of the milk and 1/4 teaspoon maple extract with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of bar. Sprinkle 1/4 cup walnuts on top. Cut into 4 rows by 4 rows.
• Store loosely covered.

DELECTABLE MAPLE NUT CHOCOLATES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

TRIPLE CHOCOLATE CHUNK COOKIES

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

CHOCOLATE MAPLE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Spread over cooled cookies.

THE BEST CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
• Sift the flour, baking soda, and salt into a medium bowl. Set aside.
• In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
• Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
• Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)

CHOCOLATE CHUNK COOKIES WITH PINE NUTS

Steps:

• Preheat the oven to 325º F.
• Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes.
• Add the flour, pine nuts, and chocolate. Stir until just mixed.
• Line 2 baking sheets with parchment paper.
• Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets.
• Dust with powdered sugar and transfer to a serving plate.

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
• In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
• Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
• When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
• Serve.

CHOCOLATE CHUNK CHOCOLATE COOKIES

Steps:

• Preheat oven 350°F. Combine first 4 ingredients in medium bowl. Mix in mayonnaise. Shape dough by 2 tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container.)