Chocolate chip cookies


It is a cold and rainy Sunday, husband went to play ice hockey, turkey stock simmering in the kitchen for Thanksgiving, I made korean rice soup for dinner (I will post it next week!) and am reading my book on the couch….hmmm what else can I make for him since he won’t see me for next few days (I will be living in the kitchen preparing the thanksgiving feast (Is anyone freaking out like me? )? I decided to make him a batch of his favorite chocolate chip cookies! A small happiness you feel when you bite into a fresh baked cookie (or would you rather have a sip of cognac? :)) at the base of the ski mountain. I wanted him to feel that small happiness when he comes home from the hockey. These amazing (crispy outside, soft inside) cookies are from Ina Garten’s Barefoot Contessa, my favorite…although I would like to tweak her hairdo just a little…sorry, Ina-I still love you.

Hope everyone has wonderful Thanksgiving! (If you overeat and feel too uncomfortable, you can’t even sit up…take a shot of apple cider vinegar ( Mix 1 Tablespoon unfiltered apple cider vinegar, 1/4 cup cold water and 1 Tablespoon liquid probiotic-sweet one) it will help your digestion and your tummy will feel much better!! or you will be ready to go for a round 2.)
By the way, my husband ate 9 of these cookies when he got home……
Happy Thanksgiving~~~xoxo

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Preparation

1. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks


2. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely. (You can freeze the drops of dough so you can have freshly baked cookies as you want! )

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Comments & Responses

6 Responses so far.

  1. avatar Jayashree says:

    This looks super delicious! As soon as my oven gets repaired, I am going to bake and devour these cookies!

  2. Chocolate Chip Cookies can be dangerous because you know you cannot just eat one:) Have a Great Holiday!

  3. avatar Erika says:

    I was thinking of making cookies for the kids for tomorrow. I might just try this recipe instead of my old standby. They look yummy!

    • There are so many chocolate chip cookie recipes out there….some people like them soft and cakey (which I like) others like flat and crispy…..but this is by far my husband’s fav. Crispy outside moist inside…what is your fav stand by cookie recipe?


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