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Maple Cookies

December 7, 2010

Maple syrup is officially my new favorite baking ingredient.  It brings incredible flavor and really adds to the texture of whatever I am baking.  Plus, it creates the perfect holiday-tasting cookie!  Combine the deliciousness of maple syrup with dark and white chocolate and you have a go to cookie that is sure to be a crowd pleaser.  It doesn’t hurt that they look beautiful!

Maple Cookies
Yields: 2 Dozen

7 tablespoon Butter
1/2 cup Maple syrup
1/4 cup Superfine sugar
1 teaspoon Baking soda
1 Egg yolk
1 1/3 cup Unbleached all purpose flour
1/4 teaspoon Ground cinnamon
3 ounce Dark chocolate (broken into pieces)
3 ounce White chocolate (broken into pieces)

1. Preheat the oven to 375 degrees F. Melt the butter in a saucepan, then let it cool slightly.
2. Stir the maple syrup, sugar, baking soda, and egg yolk into the melted butter then mix in the flour and cinnamon. Beat until you have a smooth creamy dough.
3. Drop teaspoons of the mixture, spaced slightly apart, on a baking sheet lined with parchment paper. Bake the cookies for 4-5 minutes until golden brown. Let them harden for a minute or two then transfer to a wire rack using a metal spatula and leave to cool. Continue until all the mixture has been used.
4. Place the dark chocolate in on heatproof bowl and the white chocolate in another. Set them over a pan of gently simmering water and allow to melt.
5. Hold one of the cookies over the bowl and spoon a little of the chocolate over half of it, spreading it with the back of a spoon. Return the cookie to the wire rack and coat all the cookies in the same way. Leave in a cool place for 30 minutes until the chocolate has hardened then pack into an airtight container, separating the layers with sheets of parchment paper. The cookies can be stored for up to 2 days.

Kate’s Tips:

I wish I had pictures to share of the chocolate coating process, but it is a little tricky to do one-handed!  I found that the chocolate coated much better if I dipped half the cookie directly in the melted chocolate, rather than spooning it over each cookie as the directions indicate.  Plus you get chocolate on both sides of the cookie; who wouldn’t love that?

I would recommend cooking these for a little longer than the recipe specifies, 6-7 minutes, depending on your oven.  I found that the cookie came out much chewier and less crisp than I was expecting.  A couple extra minutes would have given them the golden color I was expecting.  A crisper cookie would be perfect with a cup of hot chocolate or coffee.

The recipe also suggests sprinkling them with brown sugar before baking rather than coating in chocolate.  This would make them the perfect after breakfast treat!


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