Maple syrup in a chocolate-flavored dessert might seem like an odd choice, but it gives these cookies a more complex sweetness without adding a noticeably "maple" flavor. It also adds moisture to the dough without an egg, making these cookies suitable for those with egg allergies or vegetarians who avoid eggs. Warm from the oven they're a little bit soft, but they crisp up once fully cooled.
- 1/4 cup butter, melted
- 1/2 cup pure dark amber maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 3/4 teaspoon baking soda
- 3/8 teaspoon salt
- 1/2 cup cocoa powder
- 1 1/2 cups einkorn flour*
*Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.
1. Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with baking parchment paper and set aside.
2. In a large mixing bowl, stir together the melted butter, maple syrup, and vanilla. Add the sugar and stir to combine.
3. Add the baking soda, salt, and cocoa powder to the bowl. Add a quarter cup of the flour and mix. Keep adding the flour and mixing, a quarter cup at a time, and begin using your hands to incorporate it once the dough becomes too stiff to stir.
4. Fill a small bowl with a few tablespoons of granulated sugar. Form the dough into balls about an inch and a half in diameter, roll them in the sugar, and place on the parchment-lined baking sheets. Use the bottom of a smooth drinking glass to gently flatten the cookies to about 1/4 inch thick.
5. Bake the cookies until they're crackly on top and firm around the edges, about 15-18 minutes. Carefully use a spatula to transfer the cookies to wire cooling racks to cool.
Makes 25 cookies