And then there was one. The shocking remains of my new all time favorite chocolate chip cookie. A cruel ending to the 2010 cookiethon. Before a picture could be snapped the damage had been done. I'm left with a cookie, and the crumbly evidence scattered by the scavengers who saw, ate, and with chocolate smudged chins denied having eaten any.
Michelle spent a couple of days making cookies for family, friends, and clients. She baked her brains out while I slipped off into a sugar induced coma sampling her handy work.
After a short attempt at actually helping with the baking, I was asked to leave the kitchen just when I thought baking was beginning to to be fun and meaningful!
|My best contribution to the cookiethon|
Of the 6 recipes Michelle cranked out like a baking robot there was one that rose above the rest for me. A recipe given to mom by her dear late friend Molly. A recipe producing a truly divine creation. Molly lost a fight with cancer not too many years ago. God apparently needed a happy talented baker.
Mom and Molly became great friends as they took on chemistry and astrophysics together as later in life college students. Molly eventually moved on to CIA in New York becoming a pastry chef. She worked in Europe at several hotels and restaurants putting out exceptional deserts. This cookie recipe was her most requested and yet perhaps one of her simplest. A chocolate chip cookie that is light, airy, slightly crispy, nutty and tastefully loaded with chocolate heaven. Michelle, a gifted baker in her own right, did a bang up job with this one.
Makes 2 dozen
1 3/4 cups All purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semisweet chocolate chips (get some good ones!)
1/2 cup chopped walnuts
Preheat oven to 300 degrees
Sift together flour, baking powder and salt. Set aside.
In a medium bowl, cream the butter and sugar until fluffy. Gradually stir in the dry ingredients, then stir in walnuts and chocolate chips.
Roll or scoop dough into walnut sized ball, place on an unprepared cookie sheet 1 1/2 inches apart. Flatten slightly.
Bake for 15 - 20 minutes until golden brown. Cool on a rack.
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