Garlic Chocolate Chip Cookies

Total Time
Prep 10 mins
Cook 35 mins

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.


  1. 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.
  2. While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
  3. 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).
  4. Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
  5. Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
  6. Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
  7. Remove from oven and cool on racks.
  8. Makes about 4 dozen cookies.
Most Helpful

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.

carol marsili October 29, 2002

Tasty! I loved having my guests guess the "secret" ingredient.

Cathleen Colbert December 24, 2003

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!

pmcatnip October 11, 2015