Hi all. j2 here joining the original j in her blogging endeavor. We’re really going to have to work on these code names.
I have a meeting in the morning and decided to bake cookies for the occasion, something that has become a regular occurrence for these meetings. My search for a chocolate chip cookie recipe led me to one of my favourite food blogs: Smitten Kitchen. Although she has a few different chocolate chip cookie recipes on her website, including chocolate chip meringue cookies (gluten free and therefore perfect for a friend of mine!), I settled on these ones. The deciding factor? I already had most of the ingredients in my cupboard. I also opted to double the recipe, thinking that the 20 cookies the original recipe was supposed to make might not be enough for the hungry hoards I’ve been known to encounter.
I took Deb from Smitten Kitchen’s suggestion and toasted my walnuts before adding them to the dough. To toast the nuts, just throw them in a frying pan and turn on the heat. Make sure to stir to avoid burnt nuts. Once they start to smell like roasted nuts they’re done. Or, if you’re me, once you loss patience with the whole nut roasting process, they’re done. Still being impatient, I then threw the still warm nuts into the cookie dough, causing the chocolate chips to melt slightly. Not a catastrophe. The cookies turned out fine. But for future reference, let your nuts cool before adding them to your dough!
These cookies are big on chocolate (and nuts) and light on cookie dough. This was slightly concerning when I began since the dough was pretty crumbly.