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!