Eight Desserts of Hanukkah: My Favorite Chocolate Chip Cookies (with a Twist)

Can you tell I've been taking these photos in the cat room?

I recently posted about my mom's chocolate chip cookie recipe, which I love, but these are my favorite chocolate chip cookie recipe. Dreena Burton's famous maple-y recipe, of course! I first tried this recipe while on study abroad in Greece, and my roommates and I were amazed at how good they were (and none of them were vegan, either). I decided to shake things up a bit by subbing in barley malt syrup for some of the maple syrup, with tasty results!

By the way, the kitty up there is not eating the cookie, just sniffing. On to the recipe...

My Favorite Chocolate Chip Cookies (with a Twist):

Slightly adapted from Dreena Burton's Homestyle Chocolate Chip Cookies from Vive le Vegan!

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1/4 teaspoon salt

1/4 cup pure maple syrup

1 tablespoon + 1 teaspoon barley malt syrup*

1/4 teaspoon blackstrap molasses

1 1/2 teaspoon pure vanilla extract

1/4 cup canola oil

1/3 cup chocolate chunks

Preheat oven to 350. Line a baking sheet with parchment paper, or lightly oil.

Combine flour, baking powder, baking soda, sugar and salt in a medium bowl. In a separate bowl, whisk together maple syrup, barley malt syrup, molasses, vanilla extract and canola oil until well-combined. Add wet to dry, along with chocolate chips, and mix until just-combined.

Form golf ball-sized balls of dough and place on baking sheet. Bake for 11 minutes. Let cool on baking sheet for 5-10 minutes and then transfer to a cooling rack.

Yield: 8 cookies

*If you don't have barley malt syrup, you may substitute maple syrup.