Chocolate Chip Cookies with Maple and Rye
- Yield: 12-14 servings
Ingredients
- 1/2cup + 2 Tbsp butter
- 3/4cup + 2 Tbsp whole wheat pastry flour
- 1/2cup whole grain (dark) rye flour
- 1/2cup rolled oats
- 3/4teaspoon baking powder
- 3/4teaspoon baking soda
- 3tablespoons maple flakes (optional but delicious)
- Large pinch salt
- 1/2cup raw sugar
- 1/2cup light muscovado sugar
- 1 egg
- 1 1/2teaspoons vanilla extract
- 1 1/2teaspoons maple extract
- 1cup dark chocolate chips (preferably additive-free, like Sunspire)
Instructions
- Brown the butter in a small saucepan set over medium heat. The butter will foam and bubble. Continue heating until the sizzling subsides, and the butter begins to turn a light amber color and smells nutty and toasty. Immediately remove the butter from the heat and pour into a heatproof bowl. Set aside to cool.
- In a large bowl, whisk together the dry ingredients (flours through sugars).
- In a separate bowl, whisk together the egg and extracts. Once butter has cooled enough to where it’s not hot to the touch, whisk it into the egg mixture.
- Pour wet ingredients into the dry and stir together with a wooden spoon or spatula until almost combined.
- Stir in chocolate until distributed, being careful not to over mix.
- Using a standard ice cream scoop, form balls of dough. Place balls of dough in an airtight container and refrigerate for a few hours or up to two days.
- To bake, preheat oven to 400F. Line a cookie sheet with parchment paper and stack atop another cookie sheet (double stacking prevents overbrowning on the bottom of the cookies). Position cookie dough about 2 inches apart on the cookie sheet and bake for 6 minutes.
- Using a spatula, squish the cookies down just slightly and bake for another 3 minutes, until set on the edges but still soft in the middle.
- Let cool on the cookie sheet for 5 minutes then remove to a wire rack to cool completely. Cookies will keep in airtight container at room temperature for about a week.
This recipe has been posted with permission and originally appeared as Chocolate Chip Cookies with Maple and Rye on Honest Cooking.