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.