February 14, 2011

Double Chocolate Chip Maple Cookies

By gentlemangourmet

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.

Ingredients:

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

 

Directions:

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.

About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet
This entry was posted on Monday, February 14th, 2011 at 9:04 am and tagged with , , , , , , , and posted in Chocolate, Desserts. You can follow any responses to this entry through the RSS 2.0 feed.

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