Brown Butter Maple white chocolate cookies
Chewy brown butter cookies made with maple sugar and chunks of creamy white chocolate. Rich, buttery, and full of warm maple flavor with crisp edges and soft centers.
Makes: 12 large cookies I Prep: 25 minutes I Chill: 2 hours I Bake: 12-15 minutes
Ingredients
227 g (1 cup) unsalted butter
320 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
½ tsp cinnamon
150 g dark brown sugar
100 g maple sugar
50 g granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 tsp maple extract (optional, for a stronger maple flavor)
Mix-Ins
250 g high-quality white chocolate, roughly chopped
Flakey sea salt, for finishing
Instructions
Brown the butter. Add the butter to a saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty. Pour into a mixing bowl and allow to cool for 20-30 minutes, until no longer hot but still liquid.
Make the dough. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Whisk the brown sugar, maple sugar, and granulated sugar into the cooled brown butter until smooth.
Add the egg, egg yolk, vanilla, and maple extract and whisk until glossy.
Fold the dry ingredients into the wet ingredients just until combined. Fold in the chopped white chocolate.
Chill. Cover the dough and refrigerate for at least 2 hours. For even more developed flavor, chill overnight.
Scoop. Portion the dough into 80-90 g balls. Press a few additional pieces of white chocolate into the tops.
Bake. Preheat the oven to 350°F (175°C).
Arrange the cookies on a parchment-lined baking sheet, leaving plenty of room between each cookie.
Bake for 12-15 minutes, until the edges are golden and the centers still look slightly underdone.
Immediately sprinkle with flakey sea salt. Let cool on the baking sheet for 10 minutes before transferring.
Notes
For the best texture, don’t overbake. The centers should still look slightly underdone when the cookies come out of the oven - they’ll continue to set as they cool.
For deeper flavor, chill overnight. The longer rest gives the brown butter and maple flavors more time to develop.