Description
Delightfully soft and chewy cookies with a crispy exterior, balancing the sweetness of brown sugar and maple syrup with the tangy depth of sourdough discard.
Ingredients
Scale
- 113 grams unsalted butter, softened (1/2 cup)
- 220 grams brown sugar (about 1 cup packed)
- 100 grams sourdough discard (scant 1/2 cup)
- 1 large egg yolk
- 80 grams pure maple syrup (1/4 cup)
- 8 grams maple extract (about 2 teaspoons)
- 320 grams all-purpose flour (about 2 1/2 cups)
- 5 grams baking soda (about 1 teaspoon)
- 3 grams salt (about 1/2 teaspoon)
- 20 grams unsalted butter, melted (about 1.5 tablespoons) for the glaze
- 60 grams pure maple syrup (about 3 tablespoons) for the glaze
- 60 grams powdered sugar (about 1/2 cup) for the glaze
- 1 gram maple extract (about 1/4 teaspoon) for the glaze
- 1 gram salt (about 1/8 teaspoon) for the glaze
Instructions
- In a large bowl, cream together the softened butter and packed brown sugar using a hand mixer until well combined.
- Add in the egg yolk and sourdough discard, mixing for about a minute until the mixture is light and fluffy.
- Pour in the pure maple syrup and maple extract, whipping together until everything is well incorporated and light in color.
- In a separate small bowl, combine the flour, baking soda, and salt with a fork to fluff. Gradually add this dry mixture to the butter mixture and stir until just combined.
- Scoop out 2-tablespoon-sized balls of dough and place them onto a parchment-lined baking sheet. Chill the dough balls in the fridge for about 30 minutes.
- While the dough is chilling, preheat your oven to 400ºF (200ºC).
- Once the dough is chilled, remove 12 balls from the refrigerator and bake them for about 8-10 minutes, until they are puffy and golden on the outside.
- Allow the cookies to sit on the baking sheet for about 5 minutes before transferring them to a wire rack. Repeat with the remaining dough.
- For the glaze, whisk together the melted butter, maple syrup, powdered sugar, maple extract, and salt. Drizzle this mixture over the lightly cooled cookies before serving.
Notes
Store in an airtight container at room temperature for up to one week or freeze in a freezer-safe container for up to 3 months. Ensure cookies are completely cooled before freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg