Yield: 19 Cookies (60g)
| Ingredients | Amount | Notes |
|---|---|---|
| Unsalted Butter | 227g | Room Temp |
| Dark Brown Sugar | 185g | |
| Granulated Sugar | 55g | |
| Maple Syrup | 115g | High Quality |
| Eggs (large) | 1 whole + 1 yolk | |
| Vanilla | 5g | 1 tsp |
| Maple Extract | 2.5g | 1/2 tsp |
| AP Flour | 390g | |
| Baking Soda | 4g | 3/4 tsp |
| Salt | 7g | 1.5 tsp |
| Cinnamon | 7g | 2.5 tsp |
| Ginger | 3g | 1.5 tsp |
| Nutmeg | 1.5g | 2/3 tsp |
| Cloves | Big pinch | 1/3 tsp |
| Toasted Pecans | 140g | Optional |
Procedure:
- Combine your butter and both sugars in a bowl, and beat on a medium/high speed ~3 minutes, til light and fluffy. Scrape the bowl.
- Add your eggs and both extracts, and beat on the same speed another minute. Scrape the bowl, add the maple syrup, beat another 20 seconds til homogenous.
- Scrape the bowl, and add the remainder of your ingredients. Mix on the lowest speed until your cookie dough comes together and there are no lumps or flour streaks.
- Scoop or portion 60g to 75g balls, and chill these at least 4 hours, overnight is best (up to 48 hours). Heavily spiced cookies benefit significantly by letting the flavors “marinate” together with time.
- Preheat your oven to 350⁰ Fahrenheit and line a baking sheet with parchment. Grease the surface as well. Bake the cookies for 10 -12 minutes, remove from the oven, and allow them to cool 10 minutes before moving/eating.
Special Instructions / notes:
If you want the best possible cookies, use the best possible Maple Syrup you can get your hands on! The complexity and depth of your cookies will only skyrocket with a higher quality maple syrup. If you only have a generic brand, don’t let that scare you away, they’re still excellent cookies!
If you want a truly spectacular cookie, do a nice drizzle of salted caramel, back and forth over the top. Or make a nice whipped caramel frosting if you’re partial to that type of cookie.