Looks like someone around here thinks maple syrup is the cat’s meow, or the dog’s woof, or better than Halloween candy. Since everyone knows how much I love Halloween candy, then it can’t possibly be me. But think again.
When I start making a list of recipes that remind me of fall, somehow maple syrup always find its way on there, usually after pumpkin. Which is kind of crazy since maple syrup season is in the spring as any (former) Vermonter would know. But for some reason it feels like a fall flavor. Maybe because it goes with apples, and pumpkin and pies, donuts and all that. Maybe it’s just the color. Autumn dark amber. Or maybe, just maybe, maple syrup goes with griddle cakes which we only make in the fall and winter – or for what passes for fake winter on the left coast. There is logic in there somewhere even if it only makes sense to me.
But this time the challenge was to see if maple syrup could pair with something we would not ordinarily consider. Like chocolate. It was so surprisingly good I made these cookies a few times to see if it was just a mistake. If it was a mistake, it’s a really good one. You should make this mistake, too. Because you won’t believe how good they are.
We made them dairy-free which gives them a little extra puff and chewiness. The syrup makes them a soft cookie with just the tiniest bit of crunch on the edges. You can flatten them before baking or leave them scooped in balls so they bake into little puffs. That makes them more cake-like. Flattening (what I recommend) makes them more cookie-like.
This is one of those quick and easy cookie recipes – one bowl, one spoon, a few minutes, bake, cool and there they are.
Maple syrup and chocolate. New best friends in the Canteen kitchen.
|Chocolate Chip Maple Cookies|| |
- 192 grams Spectrum Organic Shortening (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- 60 grams dark amber maple syrup (1/4 cup)
- 1 teaspoon vanilla extract
- 1 extra large egg
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 25 grams almond flour (1/4 cup)
- 260 grams Canteen flour blend (2 cups) (see notes)
- 340 grams semisweet or bittersweet chocolate chips (2 cups)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a wooden spoon beat together shortening, sugars and maple syrup until combined in a large bowl. Stir in vanilla, egg, salt and baking soda, and mix until incorporated. The mixture will be a little bit fluffy. Add the flours and mix until combined and no dry matter remains. Fold in chocolate chips.
- Using a generous two-tablespoon scoop place 6-7 dough balls on a cookie sheet spaced well apart. Flatten slightly. Bake 9-11 minutes. The cookies should look a little golden on the edge but light brown in the center. Cool in the pan for five minutes and transfer to a rack to cool completely. Repeat, reusing the parchment paper. Makes 24-27 generous three-inch cookies.