Garlic Chocolate Chip Cookies

"For serious garlic lovers only! I know... these sound just too weird to make, but really, if you're the adventurous sort and you think there's no such thing as "too much garlic," you'll want to try these. I got the recipe on the somewhere on the net years ago."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
13
Yields:
48 cookies (approximate)
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ingredients

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directions

  • Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
  • While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
  • Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
  • Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
  • Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
  • Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
  • Remove from oven and cool on racks.
  • Makes about 4 dozen cookies.

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Reviews

  1. This has to be the worst recipe I've ever tried but just had to try it out of curiosity. No words to describe just how bad it was. Don't waste your time.
     
  2. Tasty! I loved having my guests guess the "secret" ingredient.
     
  3. This is really yummy! It makes a nice chocolate chip cookie with a warm savory note. The garlic does not overpower the cookie, it is a good balance. You do have to be a true garlic though. If you are into garlic ice cream, if you put garlic in your blackberry smoothies, if you think cranberry garlic jam is just the thing to jazz up your chicken sandwich, then this is the cookie for you! (Yes, I do all these things. I share this info to put my review in context.) The 1-star reviewer either isn't really that much of a garlic fan, or they might've skipped the first step of boiling the garlic. Anyone who has ever roasted garlic knows that cooking before chopping mellows garlic out tremendously--roasted garlic can be eaten straight with no burning whatsoever. Because of the mixed reviews I was cautious and only made a half batch to see how they turned out, and they turned out great! I am adding this recipe to my notebook!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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