Chewy French Toast Cookies (Print View)
Maple, cinnamon, and vanilla combine for soft, chewy cookies packed with cozy breakfast-inspired flavor.
# What You'll Need:
→ Dough
01 -
115 g unsalted butter, softened
02 -
67 g granulated sugar
03 -
100 g light brown sugar
04 -
1 large egg yolk
05 -
120 ml light corn syrup
06 -
10 ml pure vanilla extract
07 -
10 ml maple extract or 15 ml pure maple syrup
08 -
292 g all-purpose flour
09 -
5 g ground cinnamon
10 -
2.5 g ground nutmeg
11 -
5 g baking soda
12 -
1.25 g salt
→ For Rolling
13 -
50 g granulated sugar
# Directions:
01 -
Preheat the oven to 177°C. Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
03 -
Add the egg yolk, light corn syrup, vanilla extract, and maple extract (or maple syrup) to the creamed mixture. Mix well, scraping the bowl as needed, until fully combined.
04 -
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt to evenly distribute dry ingredients.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until a smooth and cohesive dough forms. Avoid overmixing to ensure a tender texture.
06 -
Portion the dough into balls approximately 3.8 cm in diameter. Roll each ball in the remaining 50 g granulated sugar for an even coating.
07 -
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them 5 cm apart.
08 -
Bake for 10 to 12 minutes until set but still soft in the center. Let cookies cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For a chewier texture, avoid overbaking and let the cookies finish setting on the baking sheet after removal from the oven.