Bready or Not: Chewy Honey Maple Cookies
Originally published at BethCato.com. You can comment here or there.
If you’re looking for a recipe for chewy cookies that will keep well for days of travel or to ship as a gift, I present to you these Chewy Honey Maple Cookies.
These are sweet without being too sweet. The honey and maple pair well together, and the texture is soft and oh-so-good.
One of the reasons these turn out lofty and chewy is because it uses bread flour. If you don’t have bread flour, you can use all-purpose for the full two cups, but you’ll likely use some cookie-loft.
Make these this holiday season. I bet you’ll have a new favorite cookie.
Greatly modified from Soft and Chewy Brown Sugar Maple Cookies at Averie Cooks.
Bready or Not: Chewy Honey Maple Cookies
Save
Honey and maple team up to create sweet and chewy cookies that last for days… unless you eat them all right away.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup honey
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons maple flavor
- 1 cup bread flour (or all-purpose flour, but cookies will be less chewy)
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- maple sugar or turbinado sugar for the tops, optional
In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg, vanilla extract, and maple flavor.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.
When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. If you want to add some sparkle to the cookies, place some maple sugar or turbinado sugar in a saucer and dip in the tops of the dough balls. The cookie dough, even straight from the fridge, has a soft Play Doh-like consistency, so it will spread some when it bakes; keep this in mind when you space the cookie dough balls.
Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for at least five days. They are excellent for travel or shipping.
OM NOM NOM!
