Last year my friend Erin mentioned she was writing a cookie cookbook. What she did not say was that the title would be 101 Greatest Cookies on the Planet — a bold statement coming from someone so humble! But I’m inclined to believe it because Erin Mylroie is one of the best cooks I know. She’s won countless cooking contests with her imaginative yet practical recipes, and I’m looking forward to making all 101 of her cookies. To get started, I chose Vermont Maple White Chocolate Cookies.
Actually, my daughter chose the Vermont Maple White Chocolate Cookies. She’s been working remotely from home, but her heart is at school in New England. The cookies did not disappoint! They are soft, sweet, rich in flavor and have a good strong maple flavor courtesy of the maple extract. I also appreciate that the recipe makes only 24 cookies — a very reasonable amount for people who bake often. But if you only need 12, you can halve the recipe and use just 2 tablespoons of egg.
The only change I made to Erin’s original maple white chocolate recipe was to substitute Hershey’s Sea Salt Caramel Chips. Honestly, I’d probably do that again because they are so much more flavorful than white whips. They’re a little harder to find in stores, but with the holidays coming they’ll probably appear on more shelves. Or you can always use white chips or white chocolate.
Here’s the recipe. And if you are looking for cookbooks for yourself or to give as gifts, keep 101 Greatest Cookies on the Planet in mind.
Vermont Maple White Chocolate Cookies
- 1 cup chopped pecans 109 grams, divided
- 1/2 cup unsalted butter, melted and slightly cooled 114 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup brown sugar, packed 110 grams
- 1 egg
- 2 teaspoons maple extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour 188 grams
- ¾ cup white chips (I used caramel flavored white chips) 126 grams
- 3 tablespoons unsalted butter 42 grams
- 1 cup powdered sugar 120 grams
- 3 tablespoons pure maple syrup Grade B if you can find it
- ½ teaspoon maple extract
- Preheat oven to 350 degrees F. Line two baking sheets with parchment papers.
- To toast the pecans, place on a rimmed cookie sheet and bake at 350 degrees F for 7 to 9 minutes, stirring occasionally, until the pecans are fragrant and take on a deeper shade of brown.
- To prepare the cookies, in a large bowl, cream the butter, granulated sugar and brown sugar until light and fluffy. Add the egg and maple extract. Sprinkle the salt, baking powder and baking soda over the dough and mix well. Gently stir in the flour, stir in ¾ cup of the pcans and the white chocolate chips.
- Shape the dough into ping-pong-sized balls. Place on the prepared baking sheets about 2 inches apart. Bake the cookies for about 7 to 9 minutes or until just set on top. Immediately poke the remaining pecans into the tops of the cookies. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
- To prepare the glaze, melt the butter in a medium saucepan over low heat. Add the powdered sugar, maple syrup, and maple extract. Stir until a smooth glaze forms. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.