Everyone loves a chocolate chip cookie and when it comes to making the best, my family comes out tops. First I baked dozens for a party using my regular off the chip package recipe, then my daughter Meg baked her chewy delights and then my son's girlfriend treated us to a chocolate chip cookie with a twist. Danesha has a creative edge that inspires us all. She added maple syrup, cinnamon, reduced her vanilla, and baked the entire batch on a pizza stone. She also put her dough in the refrigerator for a brief time and in between batches. Her other secret is to roll the dough into small balls and before placing them on the stone. These cookies were visually perfect as well as delicious, soft on the inside and crunchy on the outside. So if you plan on making chocolate chip cookies now or in the future, print this recipe and put it in a secure handy spot ready to try. I guarantee your reward will be smiles and compliments…lots of compliments.
cinnamon/reduced vanilla/pizza stone
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
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1/2 cup maple syrup
2 teaspoons vanilla extract
1 egg + 1 yolk
1 teaspoon cinnamon
2 cups semisweet chocolate chips
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DIRECTIONS:
1. | Preheat the oven to 325 degrees F (165 degrees C). |
2. | Sift together the flour, baking soda, cinnamon, and salt; set aside. |
3. | In a medium bowl, cream together the melted butter, brown sugar and maple syrup until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Roll 1/4 cup cookie dough into ball and drop onto a pizza stone. Cookies should be about 3 inches apart. |
4. | Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking stone for a few minutes before transferring to wire racks to cool completely. |
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