Maple Butter French Toast NYC Cookies
Maple Butter French Toast NYC Cookies
Holly Jacques (Tubby Tom’s in-house Baking Wizard)
8
20 minutes
12 minutes
546
Maple Butter French Toast NYC White Chocolate Chip Cookies!
We're lucky to have Holly, she's helped us out a lot when we've needed an extra pair of hands. She also designed the new website for us and made it look awesome.
Turns out she's also a master baker, and she often brings in baked treats for us all and it's the absolute BEST!!!
WELL, here's her recipe for these NYC cookies she made with our French Toast dust! Follow the recipe and have a blast!!!!!!
Ingredients
125g Unsalted Butter
150g Light Brown Sugar
2 tbsp French Toast Seasoning
1 Medium Egg
1 tsp Vanilla
300g Plain Flour
1 tbsp Cornflour
1½ tsp Baking Powder
½ tsp Bicarbonate of Soda
½ tsp Sea Salt
300g White Chocolate Chips
Directions
Beat the butter, sugar and French Toast seasoning together in a bowl until creamy.
Add the egg and vanilla and beat again.
Add the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough forms.
Stir in the chocolate chips until evenly distributed.
Weigh your dough out into eight cookie dough balls - make sure they're even weights, as this helps with consistent baking.
Place the dough balls on a tray and chill in the freezer for at least 30 minutes, or in the fridge for about an hour.
Whilst the cookie dough is chilling, preheat your oven to 180°C Fan, 200°C conventional, or Gas Mark 6.
Remove the dough balls from the fridge or freezer and place them on a lined baking tray, spaced well apart.
Bake in the oven for 11-13 minutes.
Leave the cookies on the tray for at least 30 minutes to cool; they will continue baking as they cool.
