I made two different maple cookie recipes the other day,  to have coworkers taste test them to find the best. I thought these were the CLEAR winner, in taste, texture, and appearance, but most of the other folk to try both have leaned the other way? It’s a mystery to me, but I’ll share these today and the other ones next week, and you can decide for yourself? These ones are thick, soft, maple-y, and stay a good texture for days.

Ingredients:

• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1/4 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 – 1 1/2 teaspoons maple extract, to taste
• 1 cup bread flour (you can use all all-purpose, but will have flatter, less chewy cookies)
• 1 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Using your mixer’s paddle attachment, beat the butter on low speed until smooth, 1-2 minutes.

Add the sugars and beat on medium high until well combined and the color has lightened, about 3 minutes.

You’re beating additional air in, which is what makes the color change.

Add the egg, vanilla extract, and maple extract (starting with 3/4 teaspoon and adding more to taste – I used 1 1/4 teaspoons total) and beat until well combined.

Add the flours, corn starch, baking soda, and salt, and mix on low until just combined.

Scoop the dough using a 2 ounce cookie scoop or measuring a scant 1/4 cup, into 13 – 15 portions, rolling into balls. Place on a plate and cover with saran wrap. Refrigerate for at least 2 hours, up to 5 days.

Preheat oven to 350 and line or grease two baking sheets. Spread the dough balls widely, and bake 10-12 minutes, rotating at 5 minutes, until just starting to brown at the edges.

If your cookies are still big domes when removed from the oven, tap them on the top with the back of a spoon to flatten. Cool on the pans for 10 minutes, then remove to a wire rack to cool completely.

How anything can top these, I just don’t know!

Brown Sugar Maple Cookies

From Averie Cooks.

• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1/4 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 – 1 1/2 teaspoons maple extract, to taste
• 1 cup bread flour
• 1 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Using your mixer’s paddle attachment, beat the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium high until well combined and the color has lightened, about 3 minutes. Add the egg, vanilla extract, and maple extract and beat until well combined. Add the flours, corn starch, baking soda, and salt, and mix on low until just combined.

Scoop the dough using a 2 ounce cookie scoop or measuring a scant 1/4 cup, into 13 – 15 portions, rolling into balls. Place on a plate and cover with saran wrap. Refrigerate for at least 2 hours, up to 5 days.

Preheat oven to 350 and line or grease two baking sheets. Spread the dough balls widely, and bake 10-12 minutes, rotating at 5 minutes, until just starting to brown at the edges. If your cookies are still big domes when removed from the oven, tap them on the top with the back of a spoon to flatten. Cool on the pans for 10 minutes, then remove to a wire rack to cool completely.