Dreena Burton's Homestyle Chocolate Chip Cookies with a Twist

Who doesn’t love chocolate chip cookies?  Apparently the whopping 39 members of the Everybody Who Hates Chocolate Chip Cookies facebook page.  Sorry chip haters, you’re outnumbered.  In any case, this is my go-to chocolate chip cookie recipe that will satisfy any cookie seeker’s craving.  It’s brought to you by Dreena Burton’s Vive le Vegan! and posted on her blog here.  This recipe is easy to make and uses common ingredients most people have on hand.  Make sure you use real, pure maple syrup.  If you don’t have blackstrap molasses, regular ol’ molasses will work just fine.

Ready, here comes the twist.  One of the first few times I made this recipe, I was a little shy of the maple syrup so I just used blackstrap molasses to make up the difference.  Behold, my now famous Maple Molasses Chocolate Chip Cookies were born, and I’ve been making them that way ever since.  I know you’re thinking, that’s the twist?!  But, really, molasses (especially blackstrap molasses) has such a strong flavor that just a little extra really does make the cookie base taste a bit more like a super light gingerbread. 

I almost always use the spelt flour variation (see recipe note below) for its nuttier, sweeter flavor.  Spelt also has a much broader spectrum of nutrients than flours in the wheat family (it’s a great source of vitamin B2, manganese, fiber, niacin, thiamin, and copper).  And, not only does spelt contain more protein than wheat, the protein is also easier to digest.  On occasion, when the mood strikes, I’ve added 1/4 cup of chopped walnuts with the chips.  They add great crunch and really compliment the nutty, sweet flavor of the spelt flour.  Oh, and you must try Dreena’s idea for ice cream sandwiches.  Kiddos love them….and, of course, so do adults!

Dreena Burton's Homestyle Chocolate Chip Cookies with a Twist

1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup

**For the twist, use 3 tablespoons plus 1 teaspoon
1⁄4 tsp blackstrap molasses

**For the twist, use 2 tablespoons plus1/4 teaspoon
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canol oil and work through.

Idea: Make a really special dessert treat... ice cream cookie sandwiches! Using two cookies that have been completely cooled in the refrigerator, spread some softened soy ice cream on the underside of one cookie, then place the other cookie on top. Wrap in plastic wrap and freeze until firm!