Cookies are made of butter and love. -Norwegian Proverb
A sweet good-bye to Summer.
It’s hard to believe that Summer is already leaving us, feels like I just packed up our coats and sweaters a few weeks ago. As much as I love Summer… I am in awe of natures beauty during the fall. The gorgeous sunset color leaves, crisp morning air… sigh, in my perfect weather world I would be happy with just the three seasons of Spring, Summer, and Autumn.
Hubby Darling and I were in Seattle a few weeks ago relishing one of the last weekends of summer and enjoying family time. During our visit my nephews and I baked a batch of Chocolate Chip Walnut Cookies together. Once they were out of the oven it was pretty apparent that cookies were definitely one sweet treat I needed much more practice on. While they tasted delicious (just see the proof from my two-year old nephews face :))… they were flat as paper. I attempted to make these cookies again once we got home, except this time I chilled the dough before baking. I’m not sure if it was the chilling of the dough or just a difference in baking powder freshness but they came out wonderful! Crisp edges, chewy middles, and a bit of chocolate in every bite.
It just happens that today is my sweet little cookie monster nephew’s 2nd birthday… so HAPPY BIRTHDAY AMAN! Love you 🙂
Ingredients:
11/2 cups all-purpose flour
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon sea salt
1 teaspoon hot water
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
2/3 cup chopped walnuts
Method:
Preheat oven to 350° F. Line cookie sheet with parchment paper. Cream together the butter, white sugar, salt, and brown sugar until smooth. Beat in the egg and then stir in the vanilla. Dissolve the baking soda in hot water and then add in to mixture. Stir in flour, chocolate chips, and walnuts. Chill cookie dough for 45 minutes. Once chilled, drop dough on cookie sheet with a tablespoon and sprinkle lightly with sea salt. Bake for about 10 minutes, or until edges are slightly brown. (Cookies continue to bake even after you take them out of the oven so make sure you don’t overbake!) This recipe makes about 12 medium size cookies.
Enjoy!
It certainly looks like you got them right the second time. We don’t have such a cookie tradition here in the UK, but those have made me want some now. They look delicious, great photos!
Oh the biscuits I miss from England… Hobnobs, Digestive, Rich Tea 🙂
oh man these look so nice! Love your milk jar too 😉
I want to take these and make them vegan and then stuff them all in my face.
haha thanks Caitlin!