Recipe: Maple Black Sugar Cookie

This recipe is courtesy of Terry Chen from Filled With Sweets. I met Terry at the TAP-NYC nightmarket. Original post for the Village Voice here.

Maple Black Sugar Cookies
Yield: Around 32

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 cup butter (2 sticks)
1 egg
2/3 cup sugar
6 ounces black sugar
8 tablespoon maple syrup
4 tablespoon water

Coffee Cream
1 cup confectioners’ sugar
7/8 stick of unsalted butter
1/2 tablespoon of espresso powder
1 tablespoon of Kahlua

Combine the espresso powder and Kahlua into a bowl and stir until the
espresso powder is dissolved.

Cream butter.

Add powdered sugar to the creamed butter.

Add the coffee mixture into the butter-and-powdered-sugar mixture. Keep mixing
until well combined.

Preheat the oven to 350 degrees.

In a pot, place black sugar, maple syrup, and water on low heat. Mix
for about five minutes, until the black sugar has dissolved into the syrup and
water to create a syrup-like liquid. Note: Do not let the mixture harden or burn, so keep it on low heat.

In a medium-size bowl, cream butter and sugar until well mixed.

Add the egg and mix incorporate into mixture.

Into another small bowl, mix the flour, salt, baking powder, and baking soda.

First, mix one-third of the dry ingredients into the butter-and-sugar mixture. Then, add
the black sugar liquid into the batter. Make sure the batter is constantly
being mixed as the warm black sugar is poured.

Slowly add the remaining flour mixture into the butter-and-sugar mixture. The
dough should not be wet but rather should feel sticky.

Place tablespoon-size scoops of dough onto a pan, with one-inch separations
between each scoop.

Bake for 12 minutes and let cool for five minutes.

Once the cookies have cooled, spread a layer of the coffee cream on one side
of a cookie and place another cookie on top of it to create a sandwich.