Brown Sugar Maple Cookies
"The dark brown sugar creates rich flavor and helps these maple-flavored cookies stay soft and moist for days. As they bake, the sugars caramelize and these buttery smooth cookies take on a caramel quality with hints of vanilla and molasses. They're dense and not at all cakey with the perfect balance of chewy edges and soft, tender, pillowy centers. A bit of cornstarch keeps them extra soft while bread flour gives them chewiness. They bake up thick, puffy, and it feels so good sinking my teeth into one of these new favorites...."
INGREDIENTS
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3/4 cup (1 1/2 sticks) unsalted butter, softened
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3/4 cup dark brown sugar, packed
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1/4 cup light brown sugar, packed
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1 large egg
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2 teaspoons vanilla extract
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3/4+ teaspoon maple extract, added slowly in 1/2 teaspoon increments and to taste
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1 cup bread flour (all-purpose flour may be substituted and used exclusively in place of bread flour)
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1 cup all-purpose flour
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2 teaspoons cornstarch
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1 teaspoon baking soda
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1/2 teaspoon salt, or to taste
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