We are lucky to live in New England where pure maple syrup is abundant, but it's not any cheaper here than anywhere else. We simply have more options. I would sacrifice a pancake breakfast for these little nuggets any day.
Also, as I have mentioned before, Kiddo has a dairy allergy so I use non-milk ingredients. If you haven't used Earth Balance, you should. It is all we've kept in the house for years now, and no one has missed having real butter. It comes in sticks and tubs for all your shmearing needs. That is the only way I altered these beauties...so my version is actually vegan. You can always substitute the real thing back in.
Also, you will notice this recipe lacks eggs. So I ate a lot more dough that usual. It does mean that the leftovers will get soft in an airtight container. I remedied this by
Maple Chocolate Chip Cookies
2 sticks Earth Balance (2 cups), room temperature
1 cup pure maple syrup
2 T brewed coffee, cooled (I used a decaf Via instant coffee packet)
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 (we use Ghirardelli semi-sweet chips)
1 1/2 cups chopped walnuts (optional, but not for me)
Preheat oven to 350 degrees. Cream the butter with an electric mixer. Slowly drizzle in maple syrup and continue to beat until light and smooth. Add coffee and vanilla, 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. Drop by rounded spoonful onto parchment-lined baking sheet. Bake for 8-10 minutes, or until golden around edges.
Enjoy! And let me know what you think, of course!