Total time: 52 mins
Serves: 16-18 cookies
- 205 grams gluten-free flower blend
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1/2 cup lightly packed dark brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons pure maple syrup
- 140 grams unsalted butter, softened (1/2 cup + 2 tablespoons)
- 1 large egg, room temperature (mine always weighs as close to 60 grams as possible)
- 1 teaspoon Meso Nutso pure walnut extract (vanilla is lovely too)
- 80 grams of 85% cacao chocolate, chopped into chunks
- 80 grams of 65% cacao chocolate, chopped into chunks
- In a bowl, stir together flour, baking soda and salt. Set aside. In another bowl, stir together sugars and maple syrup so that no lumps remain. Set aside.
- In a mixing bowl, beat butter on medium speed until mayonnaise consistency, about 1½ minutes.
- Add sugar mixture and beat for 1½ minutes on medium speed, scrape down sides, then beat for another 1½ minutes so the mixture is light and fluffy. Add egg and walnut extract, incorporate on low speed for 20 seconds.
- Then incorporate flour mixture in 3 additions, until batter just comes together and no flour streaks are present. Stir in chocolate with spoon. Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees. After batter has chilled, make cookie dough balls that are a scant 2 tablespoons of batter. Bake 8 cookies per sheet for about 12 minutes.
- They should look a little under baked in the middle, starting to brown on the outside.