Chocolate chip cookies are appropriate at all times of the year, even during the holidays! But to make these chocolate chip cookies even more festive, we’re adding maple walnuts and a touch of cinnamon to the dough. The walnuts give the perfect crunch that go so well with the pools of chocolate. After one bite of these maple walnut chocolate chip cookies you’ll be sold that these are not just a holiday cookie, but an all year round cookie.

ingredients you’ll need

for the maple walnuts:

• 1 cup walnuts
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1/4 tsp cinnamon

for the chocolate chip cookies

• 1 cup (227 g) salted butter, softened
• 3/4 cup (162 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 egg + 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 2 1/2 cups (325 g) all-purpose flour
• 1/2 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1 cup chocolate chunks
• flaky salt, for topping

why walnuts are perfect for chocolate chip cookies

When I was younger I was not a nuts in desserts kind of gal, but now I can’t get enough. And for chocolate chip cookies, walnuts are a very classic choice, and here’s why:

• Buttery Flavor: Walnuts have a naturally rich, buttery taste that complements chocolate so well.
• Soft Crunch: They add texture without being too hard, keeping the cookie tender.
• Toasted Aroma: When heated with maple syrup and cinnamon, walnuts become warm, fragrant, and slightly caramelized, giving the cookie deeper, cozier flavor.
• Balanced Sweetness: The slight bitterness of walnuts balances the sweetness of the dough and chocolate, making every bite more complex.

If you’re against nuts in your cookie, try out these maple walnuts one time, just for me.

substitutes for walnuts

If walnuts just aren’t your thing (or you’re baking for someone with allergies), here are some other options:

• Pecans: The closest flavor match—soft, buttery, and perfect with maple.
• Almonds: Toasty and slightly sweeter; chop them small for best texture.
• Hazelnuts: A more decadent option—especially good with dark chocolate.
• Leave Them Out: Truly optional! The cookies will still be deliciously soft and chocolate-forward. Just add extra chocolate to make up for the walnuts and you’ll be good to go.

why chopped chocolate creates pools of chocolate

If you’ve ever seen pictures of cookies with melty pools of chocolate and wondered how it’s done, its from using chocolate chunks instead of chips. I most often chop up a bar of chocolate (I love Trader Joe’s huge bars or Tony’s Chocolonely) and it works perfect. And here’s why:

• No Stabilizers: Chocolate chips often contain stabilizers that help them hold their shape. Great for some recipes—not for melty pools.
• Varied Sizes: Chopped chocolate creates small slivers and big pieces, distributing chocolate flavor through every bite.
• Better Melt: Chocolate bars melt more smoothly and spread into warm, puddly pockets throughout the cookie.
• Rich Flavor: Many high-quality chocolate bars simply taste better than standard chips, giving the cookie more depth.

how to make maple walnut chocolate chip cookies

1. Prep the oven: Preheat to 350°F and line two baking sheets with parchment paper.
2. Make the maple walnuts: Add walnuts, maple syrup, salt, and cinnamon to a pan over medium heat. Cook until the syrup thickens and the nuts smell amazing. Transfer to a bowl and cool completely.
3. Mix butter, brown sugar, and granulated sugar until smooth and fluffy—about 2 minutes.
4. Mix in the egg, egg yolk, and vanilla until fully combined.
5. Mix in the flour, cornstarch, salt, baking soda, and cinnamon until just combined.
6. Chop the cooled maple walnuts, then fold them and the chocolate chunks into the dough.
7. Use a large (¼ cup) scoop. Add extra walnuts or chocolate on top if you want extra-pretty cookies.
8. Bake 10–14 minutes, until edges are set and centers still look soft.
9. Let cool on the sheet for 10 minutes, then move to a rack. Enjoy warm!

other recipes you’ll love

• cinnamon oatmeal cookies
• christmas crack cookies
• cinnamon roll snickerdoodles
• single serve brown butter chocolate chip cookies

maple walnut chocolate chip cookies

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Course Dessert

Servings 15 large cookies

ingredients

  

maple walnuts

• 1 cup walnuts
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1/4 tsp cinnamon

chocolate chip cookies

• 1 cup 227 g salted butter, softened
• 3/4 cup 162 g brown sugar
• 1/4 cup 50 g granulated sugar
• 1 egg + 1 egg yolk at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups 325 g all-purpose flour
• 1/2 tbsp cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 cup chocolate chunks
• flaky salt for topping

instructions

 

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Make the maple walnuts: Place a pan over medium heat. Add the walnuts, maple syrup, salt, and cinnamon. Stir until the walnuts are well coated. Continue to stir as the walnuts roast and the maple syrup has thickened and the nuts are fragrant. Transfer to a bowl to cool completely.
• Make the chocolate chip cookies: Add the butter, brown sugar, and granulated sugar. Mix until well combined, about 2 minutes.
• Add the egg, egg yolk, and vanilla extract. Mix until fully combined, about 1 minute.
• Add the flour, cornstarch, salt, baking soda, and cinnamon. Mix on low until just combined.
• Once the walnuts are completely cooled, chop them into smaller pieces. Add the chopped walnuts and chocolate chunks to the dough. Mix on low until just evenly distributed through the dough.
• Use a large (1/4 cup) cookie scoop to scoop out the dough. Optionally, add an extra chunk of walnut and chocolate to the top of each dough ball, pressing gently to adhere.
• Place up to 6 dough balls on each baking sheet. Bake for 10-14 minutes, until the edges are just set.
• Top each cookie with a pinch of flaky salt. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!