by Marla
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my 7 recipes »
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Marla's Notes:
Expand1/2 cup Unsalted Butter, Softened Ask a question about this ingredient
1 Large Egg Ask a question about this ingredient
1/2 cup Pure Maple Syrup Ask a question about this ingredient
1/2 cup Brown Sugar (You can also sweeten with all Maple Syrup or all brown Sugar) Ask a question about this ingredient
1 tablespoon Vanilla Extract Ask a question about this ingredient
2 cups Unbleached A/P Flour (or 1 Cup Whole Wheat Pastry Flour and 1 Cup Unbleached A/P Flour) Ask a question about this ingredient
1/4 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Baking Soda Ask a question about this ingredient
1 teaspoon Pumpkin Pie Spice or Cinnamon Ask a question about this ingredient
1 cup Mashed Sweet Potato Ask a question about this ingredient
12 ounces Good Quality Semi Sweet Chocolate Chips Ask a question about this ingredient
Preheat oven to 350˚F, lightly grease baking sheets.
Ask a question about this stepCombine 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.
Ask a question about this stepIn a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
Ask a question about this stepStir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined. Stir in Sweet Potatoes and Chocolate Chips.
Ask a question about this stepHeap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart. Bake for about 15-18 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.)
Ask a question about this stepLet cool about 5 minutes and place on cooling racks. Dust with powdered sugar. Munch Away!!!
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