If you’re looking for a recipe for chewy cookies that will keep well for days of travel or to ship as a gift, I present to you these Chewy Honey Maple Cookies.
These are sweet without being too sweet. The honey and maple pair well together, and the texture is soft and oh-so-good.
One of the reasons these turn out lofty and chewy is because it uses bread flour. If you don’t have bread flour, you can use all-purpose for the full two cups, but you’ll likely use some cookie-loft.
Make these this holiday season. I bet you’ll have a new favorite cookie.
Greatly modified from Soft and Chewy Brown Sugar Maple Cookies at Averie Cooks.
Bready or Not: Chewy Honey Maple Cookies
Honey and maple team up to create sweet and chewy cookies that last for weeks... unless you eat them all right away.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 cup light brown sugar packed
- 1/4 cup honey
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons maple flavor
- 1 cup bread flour or all-purpose flour, but cookies will be less chewy
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- maple sugar or turbinado sugar for the tops, optional
Instructions
- In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg, vanilla extract, and maple flavor.
- In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
- Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.
- When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. If you want to add some sparkle to the cookies, place some maple sugar or turbinado sugar in a saucer and dip in the tops of the dough balls. The cookie dough, even straight from the fridge, has a soft Play Doh-like consistency, so it will spread some when it bakes; keep this in mind when you space the cookie dough balls.
- Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
- Cookies will keep in a sealed container for weeks; store between layers of waxed paper or parchment. They are excellent for travel or shipping.
- OM NOM NOM!
