Ingredients:

  • 225g unsalted butter, softened
  • 200g dark brown sugar, packed
  • 80ml pure maple syrup (Grade A/Dark)
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 375g all-purpose flour
  • 5g baking soda
  • 8g cornstarch
  • 3g fine sea salt
  • 240g powdered sugar, sifted
  • 45ml pure maple syrup (for glaze)
  • 15g melted butter
  • 0.5g fine sea salt

Instructions:

  1. Position oven racks in the center and preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large bowl or stand mixer, beat the 225g softened unsalted butter and 200g dark brown sugar on medium-high speed for 3 minutes until the mixture is pale and aerated.
  3. Add the large egg, 80ml pure maple syrup, and 5ml vanilla extract to the butter mixture. Continue beating until fully emulsified and smooth.
  4. In a separate medium bowl, whisk together the 375g all-purpose flour, 5g baking soda, 8g cornstarch, and 3g fine sea salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. Using a 2-tablespoon cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spaced 2 inches apart.
  7. Bake for 10 minutes or until the edges are set and slightly golden, but the centers still look soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
  8. Prepare the glaze by whisking 240g powdered sugar, 45ml maple syrup, 15g melted butter, and a pinch of salt until smooth. Drizzle or spread over cooled cookies.