More maple syrup flavor and moist! [captionpix…
Maple Syrup Cookies, The Final Recipe
And the importance of Mise En Place!
[captionpix imgsrc=”http://blog.cleanslatefarm.com/wp-content/uploads/2015/03/maple-3-plated.jpg” captiontext=”Ready to eat, and oh, so good!” imgtitle=”Maple Syrup Cookie Three”]
And now for the final recipe in the Maple Syrup Cookies showdown. But you don’t get the recipe until I talk about “mise en place” first.
Mise en place (meez on plahs) is French term for everything in place. Before you start to bake the Maple Syrup Cookie, or any baked good, or cook any recipe for that matter, you should gather all your ingredients and have them pre-measured. That is what mise en place is all about. In the professional world we shorten this to mise. At that pace one cuts corners very carefully and wisely. A shortened phrase is acceptable while a shortened process is bad juju.
Why should you prepare your mise? Well imagine you are making a recipe that includes making a pan sauce. One doesn’t want to be rooting through the pantry gathering the needed ingredients and implements because pan sauces come together rather quickly. By the time you run to the fridge and get the cream and butter your sauce could reduce too much and then…you’ve ruined it. Cook and bake with purpose and efficiency!
Mise en place makes cooking and baking much more enjoyable because everything you need, both implements and ingredients (all measured out no less) are at hand. There is less chance you will mess up the recipe, no chance of leaving an ingredient out, and it makes the whole process much quicker thus enjoyable
The photo below shows the mise en place for Maple Syrup Cookie number three. All I have to do is follow the recipe and add the ingredients as they are called for. C’est Magnifique!
[captionpix imgsrc=”http://blog.cleanslatefarm.com/wp-content/uploads/2015/03/maple-mise.jpg” captiontext=”Mise en place, everything in place” imgtitle=”Proper mise en place”]
On to the cookies now.
This recipe didn’t call for chocolate chips but we’ve been down that road before. It’s a sacrilege if I am sans chocolate in most of my cookies.
Maple Syrup cookie number three has much more maple flavor and is nice and chewy. This cookie uses a whole cup of maple syrup and a cup of brown sugar, both of which contribute for that great maple taste I was looking for. It also has much more rise than the previous two recipes due to the egg and the generous amount of baking soda.
Is it simple to make? Yes, very simple, however I found that the cooking time in the original recipe was too short and the cookie was somewhat moist inside so I bumped the time up by two minutes or so and the cookies came just right. Monitor the baking as your oven temperature may be a little higher or lower than what the setting says.
The yield is slightly higher as well because I added one cup of chocolate chips. The second batch of cookies yielded about eight more cookes than the first batch without chips. You can expect a similar increase if you add walnuts, and I think walnuts would be a great addition to this cookie.
Do you gather all your ingredients and measure before cooking or baking?
- cup butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 cups all purpose flour
- ⅓ cup granulated sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Sift together the flour, salt and baking soda. Stir into mixture until well blended.
- Put the one third cup of sugar in a small bowl.
- In a large bowl or your stand mixer (preferred) cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended.
- Scoop out one tablespoon of dough and shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake 10 to 12 minutes and cool on wire rack.
- Servings: 15
- Source: Recipe by Craig Gund, allrecipes.com