Phew. Finally getting back to normal after an eventful weekend in DC with the family. Usually we take the Amtrak, but decided to try out the bus this time, and to my surprise it wasn’t bad at all. Free wi-fi, legroom, and a lot cheaper. No complaints here. Needless to say, there hasn’t been much cooking going on the past few days.
My cousin lives in downtown DC and took us to some great food spots. We enjoyed an outdoor dinner at the wine bar, Vinoteca. Then we walked down the street for some more wine and late night fish and chips at Brixton. Hint. Crowds come here for the rooftop. For brunch we ate at Busboys and Poets. If you’re ever in DC, you seriously need to try this place for brunch. It’s fantastic. The menu has something for everyone. The atmosphere has a coffee-house vibe mixed with art, culture, and of course politics. It’s DC.
It’s been a long time since I’ve made good ole-fashioned cookies. Thin, chewy with a little bit of crunch cookies.
My favorite chocolate chip cookie is with walnuts. Simple. Sometimes simple is all you need.
Freeze the dough before baking. This will firm up the dough. It will also create a soft, chewy center with crunchy edges.
These cookies will flatten and spread once baked. Leave about 2 inches of space between each one.
Pour yourself a big glass of milk and enjoy.
Walnut Chocolate Chip Cookies
loosely adapted from Giada’s Family Dinners
makes 18 to 20 cookies
Freezing the cookie dough before baking them creates soft, chewy cookies in the middle and crunchy around the edges for the best of both worlds.
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, brown sugar, and sugar together until fluffy using a hand mixer. Add the egg and vanilla, and beat until combined. With the hand mixer running, slowly add the flour mixture until blended. Stir in the walnuts and chocolate chips. Freeze the dough for 15 minutes.
Drop the dough by tablespoonfuls onto the baking sheets, spacing them 2 inches apart. (The cookies will spread out when baked). Bake for about 15 minutes, until edges are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Store cookies in an air tight container.