Cookies to Wake Up To

A cookie with the flavor of breakfast.

In my world, these cookies are breakfast all in one bite.

After all, you’ve got your whole wheat, your maple syrup, and your coffee — all in one lovely, little package.

“Coffee Chip Cookies” bake up crispy on the edges, cakey-tender inside and with an interior the hue of a barista’s perfectly pulled espresso.

They’re sweetened with one cup of maple syrup (use Grade B for a more pronounced maple flavor). But they sport a subtle bitter, earthy edge from the instant espresso powder that’s stirred into the dough, as well as a heap of semisweet chocolate chips.

The recipe is from the “The Maple Syrup Cookbook” (Storey Books) by food writer Ken Haedrich.

King Arthur Flour's Maple Flav-R-Bites.

I decided to up the maple factor by substituting half of the 1 1/2 cups of semisweet chocolate chips for King Arthur Flour’s Maple Flav-R-Bites, which I recently got a sample bag to try.  These little, hard pellets (the size of lentils) soften up when baked, but still retain a little toothsomeness. They add a burst of maple goodness every time you bite into one in any kind of baked good.

Withe a flavor reminiscent of a strong cup of Joe and whole wheat pancakes drenched in syrup, these cookies are sure to perk you up any time of day.

These cookies are perfect for a cup of coffee.

Coffee Chip Cookies

(makes about 2 1/2 dozen)

1 cup (2 sticks) butter, softened

1 cup pure maple syrup, at room temperature (use Grade B for added flavor)

1 1/2 tablespoons instant espresso powder or instant coffee

2 tablespoons hot water

2 teaspoons pure vanilla extract or almond extract

1 1/2 cups whole-wheat flour

1 cup unbleached or all-purpose flour

2 cups finely chopped walnuts

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

3/4 cup King Arthur Maple Flav-R-Bites (or just use more semisweet chocolate chips instead)

Preheat oven to 350 degrees and grease a baking sheet. Cream butter in a large bowl with an electric mixer, slowly drizzling in maple syrup. Dissolve espresso powder in the hot water and beat in, along with vanilla extract.

In a separate bowl, toss flours, walnuts, baking soda, and salt to mix. Stir into creamed mixture, in several stages, until flour is incorporated. Stir in chocolate  and maple bites; don’t beat the batter.

Let batter sit for several minutes, then drop slightly mounded tablespoons of batter onto the baking sheet, leaving about 2 inches between mounds. Bake for about 15 minutes — only one sheet at a time — just until edges begin to brown. Transfer to a wire rack to cool.

Adapted from ” Maple Syrup Cookbook” by Ken Haedrich

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