Wednesday, February 6, 2013

Maple Chocolate Chip Cookies

Last fall, my favorite food blogger, Siri, posted a recipe for Maple Chocolate Chip Cookies. She's never led me astray, and they had the words maple+chocolate+cookie in the title, so I scrounged up every ounce of syrup from the corners of my fridge, pantry, and purse so I could make them immediately.

We are lucky to live in New England where pure maple syrup is abundant, but it's not any cheaper here than anywhere else. We simply have more options. I would sacrifice a pancake breakfast for these little nuggets any day. 

Also, as I have mentioned before, Kiddo has a dairy allergy so I use non-milk ingredients. If you haven't used Earth Balance, you should. It is all we've kept in the house for years now, and no one has missed having real butter. It comes in sticks and tubs for all your shmearing needs. That is the only way I altered these beauties...so my version is actually vegan. You can always substitute the real thing back in.

Also, you will notice this recipe lacks eggs. So I ate a lot more dough that usual. It does mean that the leftovers will get soft in an airtight container. I remedied this by eating them all in one day not sealing the container all the way.

Maple Chocolate Chip Cookies

2 sticks Earth Balance (2 cups), room temperature
1 cup pure maple syrup
2 T brewed coffee, cooled (I used a decaf Via instant coffee packet)
2 tsp vanilla
1 1/2 cups bread flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (we use Ghirardelli semi-sweet chips)
1 1/2 cups chopped walnuts (optional, but not for me)

Preheat oven to 350 degrees.  Cream the butter with an electric mixer.  Slowly drizzle in maple syrup and continue to beat until light and smooth.  Add coffee and vanilla, 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.  Drop by rounded spoonful onto parchment-lined baking sheet. Bake for 8-10 minutes, or until golden around edges.


Enjoy! And let me know what you think, of course!

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Serenity you

7 comments:

  1. Yum! And just what IS it about raw cookie dough that is so alluring to eat? Must be the hazards of those raw eggs and the desire to live dangerously, haha.

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  2. Yum!! I will have to try these, I'm always up for new recipes.

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  3. Yummy! Looks delicious, will have to try these. Stopping by from the link up.

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  4. Okay, these sound amazing. I definitely need to try this recipe out sometime.

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  5. I was thinking that today was a good day to try these, it was snowy and blowy here all day, but alas...I did not. I put my foot down and said no to cookies...I'm not sure how much longer I can hold out though!

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    1. I have been trying to avoid having baked goods around, too. It's a trap! These are so good...it's hard to stop. :)

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  6. This looks so delicious! Thanks for sharing with us at the Monday Funday link party! Hope to see you again tonight!

    Take care,

    Trish

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