I love cookies. I love all kinds of cookies. I especially love soft and chewy cookies. I knew these cookies were in my destiny Sunday morning when I woke up to the first cool, crisp day of fall. I’ve been patiently waiting for fall to arrive to make these babies. I suppose I could have just made them over the summer when I first set eyes on the recipe, but I feel that maple flavored baked goodies are more of a fall treat.
These cookies were everything I had hoped they would be. Soft? check! Chewy? Check! Shamelessly large? You got it! Thick, puffy, and packed full of rich maple flavor…the perfect way to welcome fall!
Yield: about 12 cookies
1 cup bread flour
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons maple extract, add to taste
In a medium bowl, whisk together bread flour, all purpose flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both brown sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg, vanilla and maple extract and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Roll a scant 1/4 cup dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate for at least 2 hours.
Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Bake cookies, one sheet at a time, until just barely golden brown around the edges, about 10 to 12 minutes. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
Source: Averie Cooks
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