Thursday, 25 September 2014

And In The End, The Love You Make Is Equal To The Love You Bake

My family and I had company over and we had a great time having Beef and Black Bean Stew with a lovely red. After dinner, and dessert, we had a wonderful time playing poetry challenge, which inspired me to write  a poem for today's recipe post.

John Keats I am not, but I doubt he could bake a cookie as tasty as I do.

Ode to the Chocolate Chip Cookie

A kitchen of smells and mellow spiciness, 
Close bosom-friend of the delectable bun;
Conspiring with him how to make a mess
With fresh fruit the sugars grow in the warmth of the sun;
To bake with desire, and on our hands and knees, 
And fill all bellies with deliciousness to the core;
To swell the taste buds, and bellies all too well;
With a sweet tooth; to keep eating more,
And still more, later dipped into our teas,
Until the crusty baker decides to cease,
For I have a recipe I have decided to tell. 

Spiced Chocolate Chunk Cookies

2 and a Half Sticks Of Butter, softened
1 Cup of Firmly Packed Brown Sugar
3/4 Cup of White Sugar
2 Eggs
Splash of Vanilla Extract
1/4 Cup of Maple Syrup
3 Cups of Flour
1 Tsp Baking Powder
1/2 Tps of Salt
1/2 Tsp Nutmeg
1/2 Tsp Allspice
1/2 Tsp Cloves
1 Cup of Chopped Semi-Sweet Chocolate

Preheat oven to 325 f. Grease a baking sheet or line with parchment paper.

Using a stand mixer or electric mixer, beat the butter for 3 minutes. Add sugars and beat for 3 more minutes or until fluffy. Add eggs, vanilla and maple syrup and blend.

In a large bowl, combine flour, baking powder, salt and spices and sift together. Add to the butter mixture in two batches. Add chocolate chunks. 

Spoon into your hand and make a ball. Place on baking sheet and flatten. Bake for 9 - 11 minutes.

Serve with Pomegranate Seeds or Orange wedges for garnish.

Makes about 30 cookies.


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