I’m watching the Saints play Green Bay and if I don’t distract myself I just could have a heart attack. So let’s talk about something else. Let’s see.
WizKid turned 13 today. My baby is now a teenager and I’m not sure how I feel about that. He only has five more years of school; two more years until he’s driving; three more years minimum until he’s dating; ok this is not helping, I think we need to change the subject again.
Fly Boy is still in school with the Air Force and is doing awesome. He’s been studying his tail feathers off and passing all of his tests. He’s slated to head out to Tinker Air Force Base in Oklahoma City after he’s done with school. He’s kinda disappointed, he really wanted to go over seas. So if anyone knows anything fun and interesting about OK City let me know. I would like to put a gift box together of hope and fun for him so he feels better about being dropped in the middle of the grasslands.
I have to interrupt myself here and just say the Saints are totally blowing this game and I really hate these new Nissan commercials.
In other news I made chocolate chip cookies the other day. There are thousands of cookie recipes but at the end of the day it’s the cookie I always come back to. They’re classic. They could be the perfect food. I have to admit I’m not a fan of the traditional Nestle recipe but I don’t like Nestle chocolate so that has something to do with it ya think?
YES! TD SAINTS!!!
Oh sorry, didn’t mean to yell. I need to focus on one thing here.
I’ve tried a lot of recipes over the years and started feeling like Goldie Locks in the den of the Three Bears. Too dry, too cakey; too bitter; two sweet; too hard….(sigh).
I finally found a recipe that sounded promising awhile back and just started tweaking and playing with it. The solution was to use good chocolate and a combination of egg yolks and whole eggs. The trick to keeping them chewy is to whip them until fluffy and just slightly under bake. The results: a chocolate chip cookie that stays chewy forever!
Ok maybe not forever because when you’re not using preservatives or chemicals or the scientific method when cooking, eventually food goes stale. Ok these cookies will eventually. They don’t last long in this house I assure you, my resistance is very weak. They do stay chewy for a long time though. It takes a bit of practice but I think I have it down.
Being the really nice person that I am I thought I would share them with you. See nice of me huh? Sorry, you’ll have to make your own though, not because these would go stale before they reached you if I were to send them but mostly because;
A) There’s just something life changing about biting into a chocolate chip cookie warm and melting right from the oven and
B.) I may be really nice but I don’t really like to share these, besides they would never make it to the mailbox anyway.
In case your curious, I use Ghirardelli dark chocolate chips, walnuts and sweet butter. Nuts have an innate ability to keep cookies moist longer.
So I’m going to bed now. This game is depressing me even though I’m not watching it. You know what they say, “Sometimes you win and but you have to show up to play first.” The Saints did not have a full team playing tonight that for sure.
Have fun making cookies and I’ll see you in the morning.
- 2 cups All purpose flour
- 1 cup Light brown sugar
- ½ cup Sugar
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Butter partly melted
- ¾ tablespoon Vanilla
- 1 Whole Egg
- 1 Egg yolk
- 1 cup Walnuts, chopped
- 1¾ cup Chocolate chips, (good quality like Ghirardelli)
- Add flour, salt and baking soda to a bowl and combine with whisk.
- In a large mixing bowl add both sugars and butter. Mix until very light and fluffy, pale in color.
- Add egg, egg yolk and vanilla and combine until fluffy.
- Add flour mixture slowly in several increments to allow complete incorporation.
- Add chocolate and walnuts.
- On a buttered baking sheet drop rounded scoops of batter using a small ice cream scoop for uniform size.
- With a small piece of parchment or plastic wrap and the flat bottom of a measuring cup, slightly, just slightly flatten the tops of the cookies to allow the center to cook evenly.
- Bake for 10 minutes & cook on a cooling rack.
- Tip: Double the batch and cook ½. Drop prepared scoops on another cookie sheet close together and freeze. Once frozen put in a freezer bag for fresh cookies without the mess. Thaw completely before baking.