Sweet Potato Chocolate Chip Cookies
Makes about 24 good sized cookies.
1/2 cup (1 stick) Softened Unsalted Butter
1 large Egg
1/2 cup Pure Maple Syrup
1/2 Cup Brown Sugar
1 Tbs Vanilla Extract or Vanilla Bean Paste
2 cups Unbleached All Purpose Flour -or-
2 cups Pastry Flour (or 1 cup of each)
(I used 100% pastry flour and ended up with a cookie with a very delicate, cakey crumb. All purpose flour has more Gluten so cookies will have a slightly chewier texture. To read more: Pastry vs. All Purpose flour)
1/4 tsp Salt
1/2 tsp Baking Soda
1 Tsp Pumpkin Pie Spice, or Cinnamon
1 Cup Mashed Sweet Potatoes
I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin peels right off. You can also buy canned Organic Sweet Potatoes, just make sure the only ingredient in the can is Sweet Potato.
12 oz. High Quality Semi-Sweet Chocolate Chips
Optional: Powdered Sugar for dusting
1. Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
2. In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
3. Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.
4. Stir in Sweet Potatoes and Chocolate Chips.
5. Preheat oven to 350˚F, lightly grease baking sheets.
6. Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
7. Bake for about 15 minutes, until cooked thorough and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.)
8. Let cool about 5 minutes and place on cooling racks.
9. Dust with powdered sugar.
(via:family fresh cooking)
Notes
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Recipes. Mostly cupcakes.
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