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  • Writer's pictureJulie

Maple Syrup & Chocolate Chips, just in time for Fall baking season!

Fall has finally arrived bringing with it crisp evenings, the tapestry of fall leaves, sweaters, and

baking season. It’s also the perfect season to bring out the pure maple syrup and incorporate in

recipes. This amber heavenly nectar adds richness to marinades, salad dressings, ice cream,

cocktails, and baking.

Most people associate maple syrup with Canada. Canada produces most of the maple syrup in

the world, but Vermont produces 50% of the syrup coming out of the United States. The art of

sugaring in very labor intensive taking 40 gallons of sap to produce 1 gallon of syrup. Tapping

the trees in late February early March the trees release their sap during cool nights and warm

days. It is then boiled down in the Sugar Houses that dot the landscape of Vermont yielding a

product that ranges from golden to very dark amber. The darkest amber, coming from the end

of the season, is perfect for cooking and baking. I am a Vermont girl at heart and always use the

states finest in recipes.

Who doesn’t love a good chocolate chip cookie, hot out of the oven. I always have them on

hand in the freezer to pull out and bake. The complex flavors of maple syrup add a bit of

richness and produces a cookie with crisp edges and a soft center. Adding three different

chocolates and toasted pecans also doesn’t hurt! Next time you reach for the bag of chocolate

morsels give this recipe for Maple Pecans Triple Chocolate Cookies a go, you will not be

disappointed. Thanks for letting me share and have a delish day!

Chef Tips: Although you can bake these cookies right after forming the dough I recommend

freezing the balls and cooking from frozen. They will be flatter if baked immediately. It’s also

nice to pull out a few at a time for a fresh baked cookie!

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