I’m in the midst of the hurricane that is the week of my sister’s wedding. We are furiously making chocolate favors filled with nutella ganache coming up with a last minute favor idea. Maybe these cookies? Designing the programs. Baking the layers for the groom’s cake. Putting the finishing touches on the Bachelorette party. Whipping up a batch of granola. And buying my last minute bridesmaid shoes for a whopping $9. Sometimes procrastination pays off. Read more

Promise me one thing this Thanksgiving—no cans of cranberry sauce. Deal? Let me return the favor by promising you—this is the easiest recipe. Evah! And people will actually eat it. You won’t miss the untouched cylindrical cranberry “sauce” fresh with indents from the can. I promise. Read more

Pie Crust. It’s your kryptonite. It’s your Achilles’ heel. It’s the painful thorn in your side.

You know what I’m talking about. We’ve all been there. After failed attempts at home, we shamefully head to the grocery store, pause to make sure no one’s looking, and hide a box of store bought pie crust in the cart. Hours later only to find out the filling we paid careful attention to isn’t quite as good when surrounded by this boxed stuff. Looking around the room, dessert plates are sprinkled with leftover crust, and it’s not because people were too full. 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!

Not your Mom's Chocolate Chip Cookies
Serves: about 18 large cookies
  • 8 oz. (2 sticks) unsalted butter, chilled
  • 1 1/2 c. granulated sugar
  • 1 c. packed light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 c. unbleached all purpose flour
  • 3/4 tsp. sea salt
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 12 ounces (2 c.) good quality semisweet chocolate chips
  • 1 c. crushed walnuts
  1. 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.
  2. Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
  3. Add vanilla and eggs, and mix until just combined. Again, do not over beat.
  4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  5. Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
  6. Stir in chocolate and crushed walnuts.
  7. 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.
  8. Preheat oven to 375°. Meanwhile, place cookies in the fridge.
  9. Bake for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
  10. 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!)

For step by step images, click here. Recipe inspired by Vanilla Sugar.