Chocolate Chip Cookies are my very favorite cookie. The maple syrup in this recipe adds to this cookie’s great flavor too.
I know many people are trying to cut down on their gluten, so I tried this with oat flour and they were terrific. Give it a try. Just take 2 cups of oatmeal (not the instant style) and place them in the blender and blend to flour consistency. You can try half wheat flour and half oat also.
TEDEd is excellent for any beginner chef, it explains the cookie ingredients and how they work together so well.
Chocolate Chip Cookies
- 1 cup butter room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp maple syrup *optional
- 2 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 large package semisweet chocolate chips * 1 1/2 cups about
- 1 cup walnuts chopped or your favorite nut
Preheat oven to 375. Prepare cookie sheets with parchment paper or leave them ungreased.
Mix the butter and sugar until light and fluffy. Add eggs one at a time and mix well. Add vanilla and maple syrup. Sift cinnamon, flour, baking soda and salt in a small bowl. Stir into butter mixture. Mix in chocolate chips and nuts.
Drop batter tablespoonful onto ungreased cookie sheets, spacing 1 inch apart. Bake until golden brown around edges, about 10 to 15 minutes. Cool
**You can make great chocolate chip cookie sandwiches with your favorite ice cream and two cookies.
You may substitute with any other chip, peanut butter, white chocolate or whatever you like.
Roll dough in a log 1 1/2 to 2 inches wide and roll into parchment paper. Refrigerate or freeze until ready to bake and then just slice about 1/4 inch thick. Bake as before. Fresh cookies any time. Cookies fresh from the oven sure makes your house smell wonderful!