Choc Chunk Cookies

The store was out of cucciolo mio's favourite 'fresh' cookies.
Last night he was craving a sweet hit, so I offered to make something his style, from scratch.
When I mentioned Betty Crocker white-chocolate-chunk-macadamia-cookies, he said yes please.


I got the cookbook as a wedding gift from his great-aunt, and while I have a soft spot for Betty, she's just not my style. But last night, I sought her out.
I followed the recipe faithfully- with organic butter and vegetarian fed, free range eggs..
But I drew the line with the sugar, and reduced the called for amount, so there was an equal flour sugar ratio (I mean comeon', more sugar than flour!!?)

As they were baking I thought I would probably like a rice milk dunking buddy too-
So I made dark-chocolate-chunk-cookies, based on the recipe from 'Sinfully Vegan'.
They weren't amazing, but they were SO quick & easy.


Sadly & peculiarly, cucciolo mio only had one cookie.. saying they were ok, but nothing great..


Me: You mean not sweet enough?
Cm: I don't know.. just bland
Me: Okay, but if they had more sweetness they'd be better?
Cm: I don't know.. probably.. they just taste flour-y..bland


Recipe makes about 1 dozen
Ingredients:
1/3 cup canola oil
1/2 cup maple syrup (overflowing cup!)
1/2 tsp vanilla essence
2/3 cup dark choc chips
2 1/2 cups spelt flour


Method:
1.Pre-heat oven to 180C(350F).
2.Place canola oil, maple syrup, vanilla essence and choc chips in a mixing bowl, and stir to combine well.
3.Slowly add the flour, and mix well.
4.Drop spoonfuls of mixture, on a lined baking tray, and press to flatten.
5.Bake for about 10 minutes, or until just browned on their bottoms.