Hello my fellow travellers,
There are some days — rainy days like today — when you just feel like curling in bed with a good book, a glass of milk, and some warm cookies. Homemade chocolate chip cookies are the best comfort food around. The cookies are easy to whip up and just as easy to finish. These cookies are oh-so-addictive! I just keep reaching in the jar for more and more until I realize I’ve eaten five or six. But that’s the thing about cookies, you don’t bake them everyday but when you do make em’, it turns into an automatic party at your house.
I like to dunk my cookies in milk and eat them. Though there is a level of perfection one must reach when dunking otherwise one of two things can happen: 1. Not enough soakage – Cookie tastes okay but did not absorb enough milk. You have to grab another cookie and try again. 2. Too much soakage – The cookie falls apart in the cup and you are standing in the kitchen spooning out bits of cookie crumbs from your milk. I hate when that happens. Yuckeh.
So tell me, what’s your favorite way to eat a cookie? Let me know in the comment section below.
Waiting to be eaten
The texture of these choco chip cookies is great. They’re soft and chewy on the inside and slightly crisp around the edges. Best of both worlds!
2 cups whole wheat flour
2 1/2 cups all purpose flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
3 tsp Frontier all natural vanilla extract (without alcohol)
3-4 cups semi-sweet chocolate chips (My favorite brand is Enjoy Life chocolate chips)
1-2 cups macadamia nuts, chopped
- Preheat oven to 350 degrees. Sift flour and baking soda in a bowl.
- In bowl of stand mixture with paddle attachment (or with spatula and bowl), cream together butter, white, and brown sugar. Stir in eggs and vanilla extract. Slowly incorporate flour till well combined. Finally, add chocolate chips and macadamia nuts.
- Drop individual cookie dough balls onto baking sheet lined with parchment paper. You can use your hands or a spoon but what works best is a cookie scooper which makes consistently sized cookies.
- Bake for 10-12 minutes (I usually put it in for 10) until edges are golden brown.