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.
Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.