Sweet Potato Chocolate Chip Cookies

Ingredients

1/2 cup (1 stick) Softened Unsalted Butter
1/2 cup Brown Sugar
1 tablespoon Vanilla Extract or Vanilla Bean Paste
2 cups Unbleached All Purpose Flour -or-
2 cups cups Pastry Flour (or 1 of each)
(I used 100% pastry flour and ended up with a cookie with a very delicate, cakey
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
inch (I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin pee
12 ounces High Quality Semi-Sweet Chocolate Chips
Optional: Powdered Sugar for dusting

Preparation

1
Combine 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.
2
In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
3
Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.
4
Stir in Sweet Potatoes and Chocolate Chips.
5
Preheat oven to 350˚F, lightly grease baking sheets.
6
Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
7
Bake for about 15 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.)
8
Let cool about 5 minutes and place on cooling racks.
9
Dust with powdered sugar.
10
Munch Away!!!

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About

Hanging out in Telluride with the yellow Fall leaves and snow capped mountains encouraged me to bake these cookies. My son and I had a fun cookie party!!! They taste like Fall, decadent with a nice cakey crumb.

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 11:16pm

Creator:

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