Browned butter is whisked into these cookies, flaked with maple and rye. They are chewy and rich, a perfect midday snack.
By Natasha Steinberg
Browning butter, whisking flour, folding chocolate and maple flakes then watching the dough slowly sink then puff then set is a wholly satisfying and calming experience for me. Then when the result is as perfect as these cookies, well, I just can’t complain. I’ve made these cookies three times in the past month. They are just so so good – chewy, chubby, sweet, light crumb, and especially lovely sprinkled with some toasted vanilla sugar.
- 140 g (1/2 cup + 2 Tbsp) butter
- 110 g (3/4 cup + 2 Tbsp) whole wheat pastry flour
- 60 g (1/2 cup) whole grain (dark) rye flour
- 50 g (1/2 cup) rolled oats
- ¾ tsp baking powder
- ¾ tsp baking soda
- 3 Tbsp maple flakes (optional but delicious)
- large pinch salt
- 100 g (1/2 cup) raw sugar
- 100 g (1/2 cup) light muscovado sugar
- 1 egg
- 1½ tsp vanilla extract
- 1½ tsp maple extract
- 120 g (1 cup) dark chocolate chips (preferably additive-free, like Sunspire)
- Brown the butter in a small saucepan set over medium heat. The butter will foam and bubble. Continue heating until the sizzling subsides, and the butter begins to turn a light amber color and smells nutty and toasty. Immediately remove the butter from the heat and pour into a heatproof bowl.
- Set aside to cool.
- In a large bowl, whisk together the dry ingredients (flours through sugars).
- In a separate bowl, whisk together the egg and extracts.
- Once butter has cooled enough to where it's not hot to the touch, whisk it into the egg mixture.
- Pour wet into dry and stir together with a wooden spoon or spatula until almost combined.
- Stir in chocolate until distributed, being careful not to over mix.
- Using a standard ice cream scoop, form balls of dough. Place balls of dough in an airtight container and refrigerate for a few hours or up to two days. To bake, preheat oven to 400 F. Line a cookie sheet with parchment paper and stack atop another cookie sheet (double stacking prevents overbrowning on the bottom of the cookies).
- Position balls of dough about two inches apart on the cookie sheet and bake for 6 minutes.
- Using a spatula, squish the cookies down just slightly and bake for another 3 minutes, until set on the edges but still soft in the middle.
- Let cool on the cookie sheet for 5 minutes then remove to a wire rack to cool completely. Cookies will keep in airtight container at room temperature for about a week.