chocolate chips

Dessert, Snack, Fall, Spring, Summer, Winter



It was my birthday earlier this week. It was smushed in between two trips to New York (Hugh has a wedding in Brooklyn this weekend), just after Mother's Day, the same week as my nieces birthday and nearly every female on my mom's side. I worked at Trader's most of the day and we had an excellent dinner in LA at Baco Mercat. I didn't need a bunch of celebration this year, there has been plenty going on and I just wanted to take account for the last 29 years. It kind of snuck up on me. My "twenties" have been abundant in experience - so many milestones and lessons and challenges and rewards and love and growth have been a part of this decade. I know I still have a year left, and not for a second do I believe my life is dramatically changing at the turn of a number, but still, there's only one year left! It has been so quick - but not - and somehow completely sufficient. I probably say this every birthday, but time fascinates me. How change is so sweeping in retrospect, but most of the time, you don't even notice the evolution of it.

These cookies actually don't have the slightest thing to do with my birthday but they need to be shared and we are celebrating. Ashley makes incredible cookies, and when I want to play around with a cookie combination or in this case, add something for my maple-loving husband, I use her recipe as a base and go from there. You really must try the original, but with the little bits of oats, tenderness from almond meal and the gentlest nudge of maple, I think I am calling this the "house cookie." I picked up some Valrhona feves, saving them for cooking glory, and they make the most gorgeous streaks through the cookies once baked. If you do try them, and even if you make a change of your own, just stay close to the oven. There is a time and place for a crispy cookie, but these babes are best consumed warm and just barely underdone.

PS. If you are in New York City this weekend, we will be at Posman Books in Chelsea Market on Sunday around 1pm signing cookbooks. It isn't an organized event, but we're signing their stock while in town so stop by and say hi if you'd like!


MAPLED CHOCOLATE CHIP COOKIES // Makes 18 small cookies

An adaptation of Not Without Salt's Almond Chocolate Chip Flax Cookies

Don't going searching high and low for chocolate feves, but I will say that they melt gorgeously in the dough. A chopped up bar of good-quality chocolate should work too.

If you need the cookies to be free of the glutens, a GF blend will work in place of the ww flour. Ashley's original gives you the option without the egg. I know maple extract isn't a pantry staple, but it's pretty fantastic and makes these cookies have a carmely-maple hint. This batch was made with maple flakes as well if you prefer a crunchy bit along with or instead of extract.

  • 1 stick/ 1/2 cup unsalted butter, room temperature
  • 1/2 cup muscavado sugar
  • 1/2 cup turbinado sugar
  • 1 egg, room temperature
  • 1/2 tsp. sea salt
  • 1/4 tsp. vanilla extract
  • 1 1/2 tsp. maple extract
  • 3 T. maple flakes (optional)
  • 2/3 cup almond meal
  • heaping 1/2 cup old fashioned oats
  • 2/3 cup white whole wheat flour
  • pinch of cinnamon
  • 3/4 tsp. baking soda
  • 1 cup dark chocolate chips/chopped chocolate

Heat the oven to 350'.

Cream the butter and both sugars until light and fluffy. Add the egg, sea salt, vanilla and maple extracts and mix again to combine well.

In another bowl, mix the almond meal, oats, white whole wheat flour, pinch of cinnamon and baking soda together. Add the dry to the wet mixture and stir until almost combined, being careful not to overmix. Add the chopped chocolate and give it one more stir to combine. Allow the mixture to chill for at least 20 minutes, or covered overnight. 

Place your cookies on a parchment lined baking sheet or silpat, leaving space between for them to spread. Bake for 10-12 minutes, rotating pan halfway through, until the centers are barely set. They will appear underdone, this is good. Allow them to cool and enjoy. 

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Dessert, Snack



Last night, I was struck by how grateful I am to live where I do. Hugh took me swimming. A romantic early evening dip, as I never do this on my own accord. The air was warm and the ocean temp about 70 degrees. Deep blue and crystal clear. It had been FAR too long since I’d been out swimming. It ends up being quite a workout for me, treading water, as I am terrified of sea creatures chomping my feet off. Hugh made a good looking life saving device. The ocean is so vast, that it reminds me how small we are in this wild and precious life. It was calming and reviving at the same time; much needed. Regardless of where you live, I know that you’ve had those moments of being overwhelmed with gratitude. I may sound sappy, but if your heart is any bigger than a pea, thoughts as these have crossed your mind.


Bringing it back to the treats at hand, because you and I can both be grateful for these pucks of oatty goodness. I don’t bake cookies often because my greedy tendencies seem to surface every time I do... I intend to give most away, but once they are warm and sweet smelling out of the oven, I get protective and hoard them. I freeze most, to have them only when I really NEED a cookie. I manage to easily convince myself that I always NEED a cookie. These are so tasty and hearty, that I even NEED them around breakfast time. The good news: these lil pucks have no eggs, sugar or butter, but I assure you, they still taste like a treat.

OAT ‘NANA PUCKS // 3 dozen mini pucks

Adapted from 101 Cookbooks.

Heidi's recipe calls for almond meal, but I like nut crunchies. The almond meal does however, help act as a binder. So I added wheat bran. If you have gluten allergies, omit the wheat bran and use almond meal. Also note that these cookies can be a bit crumbly in texture. If that bothers you, add a beaten egg to the wet mix.

3 Well Ripened Bananas

2 tbsp. Good Vanilla Extract

¼ Cup Coconut Oil (olive oil works fine)

2 Cups Rolled Oats

1/3 Cup Wheat Bran

2/3 Cup Finely Chopped Almonds

1/2 Cup Unsweetened, Shredded Coconut

1 tbsp. Cinnamon

1 tsp. Salt

1 tsp. Baking Powder


¾ Cup Semisweet Chocolate Chips or Carob Chips

Oven to 350’

Mush the ripe bananas with a fork. Mix the wet ingredients together: bananas, vanilla, and oil. In another bowl, mix remaining dry ingredients. Add the dry ingredients to the wet and gently mix. Fold in the chocolate or carob chips. The dough will be loose. Here, my favorite line in her recipe, ‘don’t worry about it’. Ha.

On a baking sheet with parchment paper or a silpat, make mini balls, then give them a gentle smush to flatten them. I like them in balls, Hugh prefers them in pucks, shape as you wish. They don’t really change shape while baking, so spacing 1’’ between is fine.

Bake for about 14 minutes until puck or nugget is firm. Do not undercook or they will crumble.



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