Maple chocolate chip cookies
Brown butter and whole-grain einkorn both taste nutty, and maple syrup goes well with both. Einkorn cookie dough spreads more than wheat dough, so this one is chilled before baking.
Ingredients
- 130 g unsalted butter
- 100 g light brown sugar (or maple sugar)
- 80 g pure maple syrup (¼ cup), dark or "robust" grade for the most flavour
- 1 large egg
- 1 tsp vanilla extract
- 260 g fresh-milled whole einkorn flour
- ½ tsp baking soda
- ½ tsp fine salt
- 170 g dark chocolate chips or chopped chocolate
- Flaky salt, to finish (optional)
Method
- Melt the butter in a light-coloured pan over medium heat. Keep it cooking, swirling the pan, until it foams, the solids turn hazelnut brown and it smells toasty, about 5–7 minutes. Pour it into a large bowl, scraping in the browned bits, and cool for 15 minutes.
- Whisk the brown sugar and maple syrup into the butter, then the egg and vanilla, until glossy.
- Add the flour, baking soda and salt and stir until just combined. Fold in the chocolate. The dough will be soft.
- Cover and chill for at least 1 hour, or up to 3 days. Chilling firms the dough, cuts down spreading, and gives the bran time to soften. The flavour also deepens.
- Heat the oven to 180 °C (350 °F) and line two trays with parchment. Roll the dough into 40 g balls and space them 6 cm apart.
- Bake one tray at a time for 10–12 minutes, until the edges are golden but the centres still look soft. Einkorn browns quickly, so watch the last few minutes. Sprinkle with flaky salt as they come out.
- Cool on the tray for 10 minutes. They firm up as they cool.
Notes
- More maple flavour: maple fades in the oven. Use maple sugar instead of brown sugar, add ¼ tsp maple extract, or brush the warm cookies with a little syrup.
- If they spread too much, chill the dough longer or add 20 g more flour. If they're too cakey, use 10 g less flour.
- Freezing: freeze the portioned dough balls, then bake them from frozen, adding 2 minutes.