Brown Sugar Maple Cookies
- ¾ cup butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1½ tsp. vanilla extract
- ¾ tsp. maple extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ¾ tsp. salt
In the bowl of a stand mixer, beat the butter and brown sugar until creamed. Add the vanilla and maple extract and cream well. Add the bread and all-purpose flour and mix until no streaks remain. Add the cornstarch, baking soda, and salt and mix well. Remove dough from mixer and flatten into a disk. Wrap dough in plastic wrap or wax paper and chill for 2 hours or overnight and up to 5 days.
Scoop out about 1½ Tbsp. of dough and shape into balls. Bake for about 10 minutes. They will feel about undercooked, but they firm up while cooling, and these are best soft. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.