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I know, I know, this recipe doesn't fit in at all with my new diet restrictions - but, they aren't for me. They are actually for my students. I finished up my internship a couple of weeks ago and leave to head back to campus shortly so I wanted to bring them one last treat before I leave town.
Making these cookies was fun because my fiance decided to help out. I am not sure if I have ever mentioned here just how cute my man is - he is romantic, cuddly, funny, and sweet, but one thing he is not is "kitchen-inclined." That aside, he started creaming the butter and sugar, well, more like whipped, and then he beat in those eggs, again, more like whipped... When it came time spoon out the dough it was obvious the consistency was not right - baking it like it was would have given me some sort of meringue crossbreed - interesting, but not what I was looking for. So we added in more flour and cocoa and hoped for the best...
And better they were! These cookies have a very cocoa-y flavour and the texture is spot on. A somewhat cakey cookies with slightly crunchy edges. Although the maple flavour of the syrup doesn't come through as I had hoped they are still very satisfying cookies! (Now only if they fit into my new diet LOL... Hmm... maybe I will play with it a bit and see what I come up with.)
Thanks for your help babe <3
Ingredients
1 cup cake flour
2 cups flour
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tbsp maple syrup
2 eggs
2 cups chocolate chips
Steps
-Preheat oven to 350°F.
-In a small bowl, combine flours, cocoa, baking soda, and salt; set aside.
-In a large bowl, combine butter, sugar, brown sugar, and maple syrup; beat until creamy.
-Beat in eggs to butter mixture, one at a time.
-Gradually add the flour mixture to the butter mixture. (I add it in thirds)
-Stir in chocolate chips.
-Drop by rounded tablespoonfuls onto ungreased cookie sheet.
-Bake for 8-10 minutes.
