1 c. butter at room temp.
1 1/2 tbsp. powdered instant coffee
2 tbsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking soda
1 c. maple syrup at room temp.
2 tbsp. hot water
1 1/2 c. whole wheat flour
2 c. chopped walnuts
1 1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees.

Cream the butter with an electric mixer, slowly drizzling in the maple syrup. Dissolve the instant coffee in the hot water, beat this in along with the vanilla extract.

In a separate bowl toss together the flours, walnuts and baking soda. Stir into the creamed mixture in several stages, until the flour is incorporated. Stir in the chocolate chips. Don't beat the batter; let it sit for several minutes.

Then drop slightly rounded tablespoon of batter onto a greased baking sheet leaving about 2 inches between the mounds. Bake for about 15 minutes, only one sheet at a time, just until the edges begin to brown. Transfer to a rack and cool. Makes about 2 1/2 dozen cookies.