I’m an only child – as if that wasn’t painfully obvious by the fact that I write (and I use that term loosely here) a completely me! me! me! blog. But I have a point here. Stay with me.
There are many great things about being an only child but there was always one thing that kept me up at night. The fact that I had to get married if I wanted to have nieces and nephews. Not only did I have to get married, but I needed to marry someone with lots of siblings so that my chance of getting a niece instead of a stinky nephew was better. I don’t lie when I say it kept me up at night. And then I would eventually get tired of obsessing over finding a man with 15 siblings so I would fling myself off the bed, being sure to bang a body part on the nightstand so that I had something to go whine to my parents about.
Well all my obsessing finally paid off and my husband’s brother and his girlfriend recently welcomed a baby girl into their family! A girl! A girl to buy clothes for! Granted, she lives in Virginia but still! A girl!!
I was throwing together a package for her last week when I realized it was time for Secret Recipe Club. I got one of my alltime favorite, favorite, FAVORITE bloggers this month: Amber from Bluebonnets and Brownies. Know why I worship her? Because she has an entire series of recipes using Fritos. Plus she’s just all-around awesome.
I had planned on making her Peach & Southern Comfort Jam because I’m dying to can something this summer but once I started putting together the package for my niece (!!) I decided to make some cookies for her parents. I used Amber’s Levain Bakery Chocolate Chip Cookies recipe and they turned out perfectly. I’ve never actually tried the Levain cookies so I can’t tell you how similar they are but I can tell you that they are fantastic and received a great review from my brother-in-law. I especially loved the walnuts – I always forget how much I love nuts in CC cookies. I need to remember to always include them!
Two years ago: Brown Sugar Bacon Waffles
- 1 cup 2 sticks unsalted butter, chilled
- ½ cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon corn starch
- 1 cup 60% bittersweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup toasted walnuts chopped
Sift together the flours, salt, baking powder, baking soda, and corn starch in a medium-sized mixing bowl.
Cut the chilled butter into 1 inch pieces. Put the white and brown sugars in a stand mixer bowl or large mixing bowl and mix until well combined and no lumps remain. Add cold cubed butter and continue to mix at medium speed. Add eggs, one at a time; continue mixing until well combined.
Add flour mixture to sugar mixture in increments until just incorporated. Stir in chocolate chips and walnuts by hand.
Refridgerate cookie dough overnight.
Preheat oven to 375F.
Using a large spoon or ice cream scoop, place dough onto baking sheets lined with parchment paper. For trays with 6 dough balls, bake about 14-15 minutes, 12 minutes for trays with less dough balls. As is the Levain style, the cookies should be removed from the oven when they look slightly underdone,
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