|View from our lunch spot, where we finished off the last of the chocolate chip cookies.|
This was a weekend of celebrations. I had two graduation parties (congratulations guys!) and a couple of surprise visitors. I've been meaning to post this chocolate chip cookies recipe for a while. It uses one of my favorite ingredients (maple syrup - Mead and Mead's of course). Chocolate chip cookies are my go-to baked good. I sometimes wish I was a little more creative, for example branching out and trying something like this or this. But in the end, I always come home again to one chocolate chip recipe or another. And lately I've become monogamous. This recipe is based on David Lebovitz's recipe in his Great Book of Chocolate.
1 stick of cold unsalted butter cut into 1/4-1/2 pieces
1/4 cup Grade B maple syrup
3/4 brown sugar
1 large egg
1 tsp vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/2 cup whole wheat
3/4 cup unbleached white flour
2 cups of milk chocolate chocolate chips
1 cup of toasted chopped pecans (or walnuts)
coarse grain sea salt
Notes: I ran out of open maple syrup this time but in the past have used up to 1/2 cup of liquid gold. I've also used all whole wheat pastry flour. I still haven't picked any up from the store, so like much of my baking these past few weeks, used a whole wheat/unbleached white flour combo.
- Preheat the oven to 300 degrees and line a couple of baking sheets with parchment paper.
- In a standing mixer, cream the sugar, maple syrup, and butter together until smooth.
- Add the egg, vanilla, and baking soda and mix.
- Add the flour and salt to the mixer and incorporate. Last, mix in the chocolate chips and chopped nuts.
- Scoop the batter onto the baking sheets. I estimate my balls were each about 1 1/2-2 inches in diameter. Press a bit of coarse sea salt onto the top of each ball.
- Cook for about 20 minutes.
|Your computer isn't dirty -that's my refrigerator.|
|A very nimble tree climber.|
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