Makes about 18 cookies
2 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup walnuts or pecans
14 tablespoons unsalted butter
1 cup Baird Farm birch bark infused maple syrup
1 egg
1 cup chocolate chunks or chips
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Spread the nuts out onto one of the baking sheets and put them in the oven to toast for 5 minutes. Afterward, let the nuts cool for a couple of minutes before roughly chopping.
In a small pan, melt 10 tablespoons of the butter. Cook over low heat for about 5 minutes or so until it has bubbled and turned golden brown. Now turn off the heat and add the remaining butter and the maple syrup. Stir until combined. Cool for a couple of minutes before pouring into the bowl of dry ingredients and then stir until completely incorporated. Add the egg and stir to mix into the batter. Fold in the chocolate and toasted nuts.
Scoop the cookie dough onto the baking sheets in roughly 2 tablespoon mounds. Press down on each mound to flatten slightly. Bake the cookies for 10 minutes or until golden brown on the bottom. Store in an air-tight container for 3-4 days.