My Favorite Cookie - Toll House Cookie…
Maple Chocolate Chip Cookies, Version 1
What to do with one gallon of maple syrup? Well maple chocolate chip cookies comes to mind.
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It’s early February and the maple sap will be flowing before we know it. Tap the tree, collect the sap, and boil it down to syrup. Sounds easy enough, right? We’ll be tapping a maple tree or two soon, but for now we need to figure out what to do with the one gallon of maple syrup we have left from last year. It’s not from our trees, but it is pure New York State maple syrup.
So anyway I’m sitting here working on categorizing the thousands of photos I have, thinking about tapping those trees, and munching on a chocolate chip cookie when I get this brilliant idea. Maple chocolate chip cookies! Besides a good gin and tonic this would satisfy three of my most basic needs of chocolate, maple syrup, and cookies. The hunt is afoot!
A quick online search turns up a promising recipe, actually several so we may need to make more than one batch. Grab the KitchenAid stand mixer and get the mise en place together kids, we’re making cookies! At least the first of several different recipes. I’m looking for a heavy-duty maple flavor and it may take a few tries to get what I’m looking for.
A quick note on this recipe. In addition to 1 cup of all purpose flour, the original called for 1.5 cups of bread flour. I used all-purpose instead because I know bread flour has a different protein content, which aids in gluten development. No big deal as I’m not worried about the formation of gluten in this recipe so all-purpose will be fine. I also cut down on the amount of chocolate chips, originally 2 cups I backed it down to 1.5. Two cups seemed a little excessive even for a chocolate freak like me.
When you cream the butter make sure it’s at room temperature, and as DEVO said in the song, “Whip it good”. Once you add the maple syrup (obviously a liquid, a sticky one at that) it’s going to look broken, don’t worry as it will come together. Just remember when whipping butter, the better the whip, the better the finished product. Oh, and don’t use a higher speed once you add the syrup or there’ll be buttery syrup all over the place. Believe me, a higher speed makes for interesting clean up afterwards.
Finally, Joanne rated the cookie at 4 out of 5 stars. She liked the subtle maple syrup flavor. I gave it 3 stars as I want more maple flavor. Stay tuned for Maple Chocolate Chip Cookies, version 2.
Do you have a recipe for maple syrup chocolate cookies you’d like to share?
Links to Amazon for products mentioned in this post:
- 1 cup unsalted butter (2 sticks), at room temp
- 1 cup maple syrup (or maple-flavored agave syrup. Note from Dave-use the real stuff)
- 2 T brewed coffee, cooled (didn't taste it so it can be left out)
- 2 tsp vanilla
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips
- 1½ cups chopped walnuts (optional. Note from Dave-IMHO not optional)
- Preheat oven to 375 degrees F.
- Cream the butter with an electric mixer.
- Slowly drizzle in maple syrup and continue to beat until light and smooth.
- Add coffee and vanilla, and beat to combine.
- In a separate bowl, whisk together flours, baking soda and salt. Slowly add to wet ingredients, mixing only until combined.
- Stir in chocolate chips and walnuts if using.
- Drop by rounded spoonful onto parchment-lined baking sheet.
- Bake for 8-10 minutes, or until golden around edges.
- *These are fluffy cookies, if you prefer flatter cookies gently press down with the bottom of a glass cup before baking.