Maple White Chocolate Chip Cookies
Everyone has a different idea of what a cookie should be. For me, I guess being an Aussie we’re not generally known for flat American-style cookies. I quite like mine somewhere in between a cookie and a biscuit. The softness (and gooeyness) of a cookie, but the interior has to be a bit cakeier for me. And not super flat. These Maple White Chocolate Chip Cookies are just that.
The Inspiration
I tend to bake a batch of cookies most weeks for lunchboxes and I have a few recipes that I rotate through. This one came about after a box of Canadian maple cream biscuits that we demolished one weekend. It got me thinking how good maple syrup EVERYTHING is and wanted to add some sort of maple cookie to my cookie lineup. And so the cookie testing went into overdrive!
Like most cookies and biscuits, these maple white chocolate chunk cookies are best eaten warm, off the baking tray, or dunked in coffee or hot chocolate.
What you need to get started
- Good quality white chocolate. Never skimp on the chocolate. I use Lindt buttons when cooking with white and milk chocolate. By chopping up the chocolate buttons yourself, you get these fabulous chocolate chunks in varying sizes. When it comes to dark chocolate, I much prefer Callebeaut.
- Panela Sugar or rapadura sugar is an unrefined cane sugar that is great for baking. I just love the caramel flavours from the panela sugar alongside the maple and white chocolate. To try baking with panela sugar, substitute equal quantities of panela with white or brown sugar. If you can’t get panela sugar, i’ve also made these cookies by substituting 60g brown sugar + 60g white sugar instead.
- Butter. Always quality unsalted butter. There is no substitute. My usual brand is Lurpak.
- Maple Syrup. Grade A, 100% Canadian Maple Syrup is a cracker choice. Use it in baking or over your weekend pancakes.
- Pantry staples – Egg, plain flour, vanilla extract, salt baking powder, baking soda.
The details
- Preheat oven to 160°c.
- In a mixing bowl combine the melted butter and panela sugar.
- Add maple syrup, egg, and vanilla extract. Stir and mix together thoroughly.
- Add dry ingredients to the wet ingredients and stir with a spoon until combined.
- Add the white chocolate chunks and lightly mix in.
- Using a cookie scoop, scoop out cookie dough onto cookie balls.
- Arrange on a baking tray leaving lots of space in between. Bake in the oven for 10 minutes.
- Remove from the oven and let cookies cool on the tray.
Storage
Store cooled cookies in an airtight container for up to 3 days.
Cookie making tips
Don’t be fooled into thinking, after ten minutes that your cookies need more oven time. While they may not look cooked, an undercooked cookie is the best cookie. We want to keep that squishy center, not overcook and dry it out.
A few more sweets for my sweet…
Happy cookie-making
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Maple White Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Like most cookies and biscuits, these maple white chocolate chip cookies are best eaten warm, off the baking tray, or dunked in coffee or hot chocolate.
Ingredients
- 75 g Unsalted Butter (melted)
- 120 g Panela Sugar
- 2 tbsp Maple Syrup
- ½ tsp Vanilla Extract
- 1 Egg (at room temperature)
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- pinch Salt
- 200 g Plain Flour
- 200 g White Chocolate (roughly chopped)
Instructions
- Preheat oven to 160°c.
- In a mixing bowl combine the melted butter and panela sugar.
- Add maple syrup, egg and vanilla extract. Stir and mix together thoroughly.
- Add dry ingredients to the wet ingredients and stir with a spoon until combined.
- Add the white chocolate chunks and lightly mix in.
- Using a cookie scoop, scoop out cookie dough onto cookie balls.
- Arrange on a baking tray leaving lots of space inbetween. Bake in the oven for 10 minutes.
- Remove from the oven and let cookies cool on the tray.
Notes
Don’t be fooled into thinking your cookies need more oven time. While they may not look cooked, an undercooked cookie is the best cookie.
Store in an airtight container for up to 5 days.
this is a beautiful recipe, great for the kids lunch boxes (or an activity on a rainy day)
So glad your kids loved this! Thanks Joan
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