This post is sponsored by Horizon Organic. All opinions are my own. Have no fear. I’m not selling out to the big man, only working alongside a company I already use and love. If you’re down with Horizon Organic Milk as much as I am, here’s a $1 off coupon. Holla!
Sometimes when I say things like “holla” or “holla back youngin, woo woo!”, my husband reminds me I’m a 70 year old trapped in a 20-something year old body. The Martha Stewart Show was my favorite show in college. He may be on to something. Read more
Have you noticed? Chicken Pot Pie. Chicken Noodle Soup. Apple Pie. I’ve been on a comfort food frenzy. And biscuits have been tugging at my pant leg for weeks now. If I didn’t know any better, I’d think I was pregnant. Or homesick. I’m craving biscuits about as much as I’m craving some good ole family time. Living far away from home has its disadvantages—like living far away from home. The miles apart are long. And the days till Christmas vacation seem endless. I’m counting on these tender in the middle but crunchy on the outside comfort-filled biscuits to tide me over in the meantime. And maybe a Christmas cookie or two. Read more
Just warning you—I’m coming off a migraine while writing this post. Please attribute poor grammar, crazy talk, or confusing sentences to this.
Apple does it. They make revisions. My Mac is on version 10.6.6. So I’m gonna do it too. I’m revising my Not Your Mom’s Chocolate Chip Cookie recipe. 2.0 here we go. It’s not that the last recipe was bad, but I thought it could use a little improving. I’m my own worst critic. You know how it goes.
The last recipe wasn’t sweet enough for me. But I fought and fought adding more sugar. 2 cups is kinda a lot. Eventually, I caved and gave it a try. 2 1/2 cups later, I’m not turning back. Sweeter is definitely better! And with that, my brain is spent. Sorry for the short post. The fog is just too thick. But not as thick as these delish 2.0 cookies!
12 ounces (2 c.) good quality semisweet chocolate chips
1 c. crushed walnuts
Using a grater, grate chilled butter into a large bowl. Make sure to scrape out butter left on grater. If butter is too warm, stick it in the freezer for 5 minutes.
Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
Add vanilla and eggs, and mix until just combined. Again, do not over beat.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
Stir in chocolate and crushed walnuts.
Take off your rings—you’re gonna need your hands for this. Gather dough into a large ball, as you would if you were making a snow ball. Place on pan lined with a Silpat or parchment paper. Only bake 6 cookies at a time, trust me on this. When I baked 12 at a time, they seemed to flatten out a bit more.
Preheat oven to 375°. Meanwhile, place cookies in the fridge.
Bake for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
Allow to cool completely before eating. They taste so much better with a rest. The doughy center will stiffen up.
• You can make smaller versions of these cookies (or rather normal-sized cookies). It will yield double the amount. Bake 8 up at a time and reduce the cook time to 13-15 minutes.
• If you're a flour sifter, skip it for this recipe.
• Skipping the walnuts will yield a flatter cookie. Additional flour is needed. (I haven't tested it yet without. If you do, please let me know!)