unemployment blows

This was the highlight of my day so far (I'm watching Toy Story 3 with Dave tonight!)

My cousin is in the army and currently stationed over in Monterrey, CA. He's on his way to becoming a Farsi genius. So to cheer him up (he couldn't make it to the wedding) I decided to test out a batch of cookies to mail him tomorrow. And voila! These mini chocolate chip and walnut cookie creations. I like the texture: crunchy edges, chewy but not gummy center, and ever-so-slighty cakey (these cookies leave crumbs).

- 2 cups all-purpose flour (not completely sifted because then the cookies come out too gooey and not packed in either because then it's the texture of the cookie will resemble a dense cake)
- 1/2 teaspoon baking soda (don't fudge this)
- 1/2 teaspoon salt
- 3/4 cups (or 1 and a half sticks) butter, melted (microwave for a minute or two, then wait for it to cool to room temperature)
- 1 cup packed brown sugar (feel free to use a bit less if you don't like too-sweet cookies)
- 1 tablespoon vanilla extract
- 1 egg (allow to sit for a bit at room temperature)
- 1 egg yolk (allow to sit for a bit at room temperature)
- 2 cups semi-sweet chocolate chips (if you get milk chocolate or white chocolate this cookie going to be way too sweet, so in that case leave out some of the brown sugar)
- 1 cup chopped walnuts (I always add a little bit more because of my mom)

1. Mix and set aside your dry ingredients (flour, baking soda, salt)
2. In a medium bowl get ready to mix your wet ingredients. It's important to keep ingredients at the same temperature--if the melted butter is hot your sugar will dissolve well but then when you add the eggs they will curdle and your chocolate chips will melt. Mix melted butter and sugar until it's a nice goopy brown mixture. Beat in vanilla extract and eggs--you will notice that the mixture appears fluffier.
3. Add dry ingredients until just blended. Don't overmix. Add chocolate chips and walnuts.
4. Stick the batter in the fridge for about 30 minutes. This will make it easier to form mini cookies.
5. Preheat oven to 325 degrees F
6. Place wax paper on cookie sheet. You can use your hands to make little balls (about the size of a tablespoon). It might appear like there is more chips and nuts than batter. This is okay. Leave about 2 inches between the cookie dough balls.
7. Bake for 13 minutes or until the bottom edges of the cookie start to brown.
8. Allow for the cookies to cool for at least 15 minutes before you handle them. Enjoy!

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