Monday, February 4, 2013

Chocolate Chip Cookies with a little secret

CC Cookied with Maple Ext 2

We had a few friends over for the Super Bowl last night. I had not planned on making anything since my team wasn't playing, but one of my best friends called me and said "ah come on, you're not doing anything? I took the night off from work" the next thing you know, it's Tuesday night and I'm planing a menu and shopping for ingredients.

I decided taco dip was in order, cause you can't really watch the Super Bowl without some kind of dip. I think it's actually a rule or something. Brats were on the menu along with roasted Parmesan cauliflower and onions (that recipe is coming up and Lordy it's delicious). I made Alton Brown's Mac & Cheese, and a German Butter Pound Cake (that's also coming up too).

Since my oven was hot I thought I mine as well whip up a batch of these chocolate chip cookies that I saw on Alaska from Scratch. I had a house full of boys that I didn't want to be sniffing around my pound cake, so I thought COOKIES. Yeah that will distract them. I was right. They ate them warm from the cooling rack by the handful.

There is an added little secret ingredient that's not so secret anymore. It just adds that little bit of something special.

I won't make you scroll down and read tough the's maple extract, which I just happened to have in my spice cupboard cause I love maple flavored anything.

Just a half teaspoon made such a difference. I don't think I'll ever make chocolate chip cookies without it again.

CC Cookied with Maple Ext

Chocolate Chip Cookies with a little secret
recipe from Alaska from Scratch
3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon maple extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 325. Line two large baking sheets with parchment paper.

In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate the egg and egg yolk. Add the vanilla and maple extracts.

In a bowl, sift together the flour, baking soda, and salt. Add them to the mixer and mix until just combined. Add the chocolate chips and beat until it all comes together.

Use a medium cookie scoop to scoop cookies onto cookie sheets (cookies will spread some while baking, so leave some room). Bake the cookies 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to over bake. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes and they will settle and look like the ones pictured. Remove to a cooling rack to finish cooling. Best served warm with a glass of milk.
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