Maple syrup is likely a staple in your pantry ready and waiting to be doused on Saturday-morning pancakes and French toast. However, reaching for it to substitute for other sweeteners in baked goods doesn’t always yield the best results.
But have you heard of maple sugar? It’s richly flavored with that familiar maple taste, but maple sugar is dry and light, so it makes the perfect substitute for granulated sugar where you might want a more interesting flavor or a twist on a classic.
In our maple chocolate chip cookies, the centers of the cookies are soft and chewy, but the edges are golden and crisp, making for the perfect bite. The maple sugar adds a depth of sweetness to the cookies that we love.Preheat the oven to 350°. In a stand mixer, cream 1 cup (2 sticks) of room-temperature unsalted butter with ½ cup of maple sugar and 1 cup of packed light brown sugar. While the butter and sugars are creaming, mix 2¼ cups of all-purpose flour with ½ teaspoon of baking soda in a large bowl and set aside. Once the butter-sugar mixture looks light and fluffy, adjust the speed of the mixer to low and add ½ teaspoon of freshly grated nutmeg, 1 teaspoon of kosher salt, 2½ teaspoons of vanilla extract and 2 eggs. Once incorporated, slowly add in the flour mixture and mix until combined. Remove the bowl from the mixer and stir in 2 cups of dark chocolate chips by hand.Line a cookie sheet with parchment paper. Scoop the dough by the rounded tablespoonful and space each one a couple inches apart. Bake the cookies for 8 to 10 minutes or until the edges are golden brown and the centers are puffed and soft. Remove from the pan and cool on a wire rack.
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