I’ve tried and tasted dozens of chocolate chip cookie recipes over the years and licked my fair share of batter from a spatula or bowl, though this is the winner hands-down. It is chewy, betcha-can’t-eat-just-one-addictive and is guaranteed to make you crave a cold glass of milk.
I’ve modified the recipe from one found in my very first cookbook, a dog-eared copy of Betty Crocker that my mom bestowed upon me the year I moved out. The pages are yellow and stained from the splatter of ingredients. The best recipes can always be found hidden between pages that have stuck together over time. My mom’s endearing, hand-written message on the inside cover always makes me smile. How did she know that I would eventually grow to love cooking, at a time when all I could muster up from my repertoire was grilled cheese and Kraft Dinner? Thanks Mom.
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, softened
2 tbsp maple syrup
1 large egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 package of dark chocolate chips
1/2 cup white chocolate chips or wafers
1. Heat oven to 375 degrees F
2. Mix sugars, butter, syrup and egg in large bowl. Stir in flour, baking soda and salt. Lastly stir in chocolate chips.
3. Place the dough by rounded tablespoonfuls, a few inches apart on an ungreased cookie sheet.
4. Bake 9-10 minutes or until lightly brown (I prefer to undercook cookies for extra chewiness, but that’s just me).
5. Remove from cookie sheet to let cool.
February 19th, 2011 at 4:39 pm
Mike, I’m lovin’ these maple-infused posts. I think 1/1000th of Canadian imports to the U.S. is based on my consumption of maple syrup. Thanks for another winner – I look forward to making these.
February 19th, 2011 at 5:46 pm
Thanks Tom. It probably doesn’t get cold enough where you live (like here), but if you like maple syrup – and who doesn’t – you’ll have to head back East some time in the spring to a Sugar Shack (cabane a sucre) for what I call ‘sugar shock’. It’ll take your body a week to recover, but it’s worth every ounce of glucose.
March 24th, 2011 at 12:05 pm
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