A family friend sent me a recipe for these cookies months ago, in the heat of summertime. I bookmarked them, because although they sounded delicious, maple reminds me of fall. So I made them yesterday, in the blistering heat of autumn time - seriously, WTF California, CHILL OUT!!!
I adapted them slightly, using Madhava Maple-Flavored Agave Syrup instead of Maple Syrup (because I had it) and bread flour instead of whole wheat (which I didn't have). These are absurdly delicious. Super soft, full of maple flavor, and somewhat healthy for you! No sugar (other than the syrup and buckets of chocolate chips I used) and no eggs! Make them, especially if it's fall where you live.
Mmm... maple butter...
Maple Chocolate Chip Cookies
(Makes roughly 2 dozen)
1 cup unsalted butter (2 sticks), at room temp
1 cup maple syrup (or maple-flavored agave syrup)
2 T brewed coffee, cooled
2 tsp vanilla
1 1/2 cups bread flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 1/2 cups chopped walnuts (optional)
Preheat oven to 350. Cream the butter with an electric mixer. Slowly drizzle in maple syrup and continue to beat until light and smooth. Add coffee and vanilla, and beat to combine. In a separate bowl, whisk together flours, baking soda and salt. Slowly add to wet ingredients, mixing only until combined. Stir in chocolate chips and walnuts if using. Drop by rounded spoonful onto parchment-lined baking sheet. Bake for 8-10 minutes, or until golden around edges.
*These are fluffy cookies, if you prefer flatter cookies gently press down with the bottom of a glass cup before baking.