Happy Sunday! It has been a rainy dreary weekend in New Hampshire. The perfect excuse to sit around in your pj's and bake/cook all weekend long. What a perfect time to bring a little "Joy" into your kitchen!
This week for Sundays with Joy we made her Sweet Potato Chocolate Chip Cookies. The perfect cookie to show off my favorite fall flavors. These cookies are cakey, moist, slightly sweet, filled with warmth and ooey gooey chocolate.
I had to make a few little adaptions because 1, I had no brown sugar, 2 I had no chocolate chips!
I swear every single time I go to make cookies I am out of the two. How is this possible? I buy brown sugar and chocolate chips almost weekly. And to be honest I do not recall making anything that included the 2 two ingredients. So where do they go??
To improvise, I used a combo of granulated sugar and maple syrup in place of the brown sugar. This adaption worked perfectly! It may have even made the cookies a tad more cakey.
For the chocolate. Luckily for me..... I have teamed up with Green and Black's Chocolate. They were so kind to have shipped me a ton of chocolate to test out as well as some coupons for more. I must say... I am hooked! Not only do I love what the company stands for, they offer a ton of delicious fun chocolate flavors.
Green and Black's Organic Chocolate offers 13 different flavors. I received several in the mail, and have purchased the rest. I have tried. All 13. Yes, I have eaten a LOT of chocolate the past couple of weeks!
The Maya Gold dark chocolate, gave enough spice to the cookies that I was able to scale down the spices added to the cookie dough. When served hot with a big glass of milk, these cookies just screamed fall and comfort!
Sweet Potato Chocolate Chunk Cookies
(Recipe adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes)
1/2 cup mashed sweet potato
1 cup white whole wheat flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup granulated sugar
1/4 cup maple syrup
1/4 cup vegetable oil
1 tsp vanilla extract
1 3.5 oz Green and Black's Maya Gold Chocolate bar
Preheat oven to 350.
In a mixing bowl cream sugar, maple syrup and oil together. Mix in egg and vanilla extract.
Sift together, cinnamon, baking soda, baking powder, salt and flour. Mix into wet ingredients.
Fold in sweet potatoes.
Chop chocolate bar into tiny pieces. Fold into cookie dough.
On a parchment paper lined cookie sheet, drop 1 tbs mounds 2-3 inches apart.
Bake for a bout 10-12 minutes.
Recipe yields about 12-18 cookies.
(Disclaimer: I have received no monetary compensation from Green and Black's Chocolate. They sent me some chocolate samples to bake with. All opinions are 100% my own)
Want to try Green and Blacks Chocolate?? Well your in luck. Check back on my blog the week of 10/14 for a giveaway. In the meantime click HERE to find a store near you!
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