2011 recipe #1

Mapled Chocolate Chip Cookies

This was an easy cookie recipe that sounded.. maybe slightly healthier than the usual, since they used whole wheat flour and maple syrup.  Another strange and interesting part was it called for cheap salted butter.  Said it was important to the texture or something.  Perhaps the higher water content helps the whole wheat soften.. not sure.

I think they were good.  I'd like to try them again.  The maple took the place of the brown sugar and vanilla and added a nice slightly burnt sugar taste.  They had a good crispiness that I like, but also stayed chewy.  I did notice the whole wheat a couple times, nothing bad, but there was a little more of a grain to it that hung around in the mouth longer than usual cookies.. but with the crispiness I didn't mind.

Due to the stomach virus, we ended up giving most of them away.. so I think I'll have to make them again to form a better opinion. (I bet adding walnuts would be even healthier)

Mapled Chocolate Chip Cookies
Makes: About 2 dozen

1 cup whole wheat pastry flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks (1 cup) cheap salted butter  *for some reason the "cheap" part was important.. I think it has a higher water content*
1 1/4 cups white sugar
1 large egg
1/4 cup real maple syrup (I used B grade)
1 1/2 cups dark chocolate chips

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats and set aside.

Whisk the flours and baking soda together in a small bowl, and set aside.

In the work bowl of a standing mixer fitted with the paddle attachment, whip the butter and sugar together on medium speed for about 1 minute, until well blended. Add the egg and maple syrup, and mix to blend. Add the dry ingredients and the chocolate chips, and stir with on-off pulses just until the mixture comes together.

Arrange 1 1/2” balls of dough at even intervals on the baking sheets and bake for about 15 minutes, rotating sheets halfway through, or until the cookies are light golden brown. Let cool on sheets for about 15 minutes, then serve warm.

The verdict ...  Make again!  A nice way to experiment with different sugars and flours which may be a tiny tiny bit healthier... maybe.