Maple Chocolate Chip Cookies

Yesterday I was seriously craving something sweet and maple flavored. I believe it all stemmed from a conversation I had with some friends this weekend about how I will never have maple syrups in my fridge like Aunt Jemima or Mrs. Butterwoth. No, I buy the good stuff....the expensive stuff...but I digress.

I found this recipe for Lighter Maple Chocolate Chip cookies online. I had all of the ingredients at home so I figured, why not? All in all these cookies taste good but were not 100% what I expected. The maple flavor was not as strong as I thought it would be. Also they did not really get a nice golden brown as I expected them to and they are a tad chewier than I thought they would be. I am not sure if I did something wrong or if this was all part and parcel of them being "Lighter" cookies (which by the way I have a hard time calling them "Lighter" when they still have a full stick of butter in them!). Either way, not a bad cookie, but if I make them again I might make some tweaks.

Lighter Maple Cookies

(from recipezaar.com)

1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup fat free sour cream
1/2 cup maple syrup
1 teaspoon maple extract or vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (12 ounce) bag chocolate chips

Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.

In a medium bowl, vigorously stir together the butter, sugar, and sour cream. Add the maple syrup and extract.

Gently fold in the flour, salt, baking powder, and chips (do not over mix!). Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.

Bake for 8-10 minutes of until golden