Incredibly Chewy Maple French Toast Cookies

 

Allow me to introduce Attempt #2 in my quest for a copycat of Bloom Cookie Co.'s maple french toast cookie. Damn you, Bloom, for making your cookies so unattainably delicious! (But please don't stop whatever you're doing. It's amazing).

I decided to try my hand at these again (attempt #1 can be found here) because I bought a package of maple french toast Blooms at Remedy on Friday, and I remembered how crazy good they are. Plus it's March, which means it's sugaring off season down east, which means MAPLE TIME. AKA, the most wonderful time of the year.



Anyway, I think I found a pretty good stand-in recipe! The second attempt was much more successful than the first, that's for sure. These cookies are flat and chewy, with crackly tops and a subtle cinnamony warmth. They're so good fresh from the oven... or, oh my god you guys I just though of something... what if you sandwiched maple ripple ice cream between two of these cookies?? THE WORLD WOULD END BECAUSE IT COULD NOT HANDLE THAT MUCH DELICOUSNESS, THAT'S WHAT.

Sorry. I'm done. Please enjoy.

 

Incredibly Chewy Maple French Toast Cookies

Adapted from Chewy Maple Cookies on Food.com

Makes about 24-30

1/2 cup shortening
1 cup brown sugar, packed
1 egg
1/2 cup pure maple syrup
1/2 tsp vanilla extract
1 tsp maple extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

1) Preheat your oven to 350F/180C, and line two baking sheets with parchment paper.

2) In a small mixing bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.

3) In a large mixing bowl, cream together the shortening and brown sugar until smooth and light. Beat in the egg, maple syrup, vanilla and maple extract until well blended.

4) Add the flour mixture and stir to combine. The dough will be fairly loose and sticky.

5) Wet your hand with a bit of cold water and quickly roll the dough into ping pong sized balls and place 3 inches apart on your prepared cookie sheet (keep wetting your hands - it will keep the dough from sticking all over you).

6) Bake for 13-15 minutes, until the tops are slightly cracked and the edges are golden. It's important not to overbake them so they stay nice and chewy. Once removed from the oven, allow to cool on a rack, then store in an airtight container.