This recipe can originally be found on www.averiecooks.com the soft, brown sugar maple cookies bring all things fall to the table!
Author:chrissy@mythankfultable.com
Ingredients
Scale
3/4 Cup Butter
3/4 Cup Dark Brown Sugar (You can use all Dark Brown Sugar in this recipe- 1 Cup total)
1/4 Cup Light Brown Sugar
1 large Egg – Brought to Room Temperature
3 1/2 Tablespoons Maple Extract
2 Cups Flour (Original recipe calls for 1 C bread flour, 1 C AP Flour, but you can use 2 C AP flour as well)
2 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
Instructions
Cream together butter and sugars until light and combined, scraping sides of bowl to incorporate.
Add Egg, Maple Extract, and mix until thoroughly combined.
Slowly incorporate flours and other dry ingredients.
Place dough in refrigerator and chill thoroughly. You can either pre-scoop cookies, or scoop chilled dough. Chill for a few hours to a few days. I chilled mine for two days due to the heat, and they were delicious!
Preheat oven to 325* and bake for 12 minutes. The cookies will be slightly undercooked- but
Upon taking the cookies out of the oven, bang the cookie sheet on the stove top or counter, causing the cookies to flatten out slightly.
Allow cookies to cool on the baking sheet for a few minutes, or until you need to load that sheet up again!!!