Tomorrow morning Matt is heading out to Tennessee (UTK) to coach his throwing team in a Track and Field meet. (Any Tennesseans in the house?)
Despite the fact that I’m jealous that he’ll be enjoying the Smoky Mountains and the 80*F weather I still decided to bake him some extra chewy, extra delicious chocolate chip cookies to take on the very long drive down south.
I’ve been dying to make the recipe for Erika’s Chunky Chocolate Chip Walnut Cookies that the Top Chef Just Desserts judges raved about in episode 3.
And they’re worth raving about. I think this is my new Go-To Chocolate Chip Cookie Recipe.
The recipe on the Bravo website isn’t very specific, so here’s my version:
Chunky Chocolate Chip Hazelnut Cookie
(makes 18-24 depending on how much cookie dough you eat)
- ¾ c sugar
- ¾ c dark brown sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ lb salted butter, room temperature
- 2 ½ c AP flour
- 2 eggs
- ½ tsp vanilla
- 1 ½ c semi-sweet chocolate chips
- 1 c chopped hazelnuts
If you don’t own a mixer: melt the butter and allow to cool. Beat the butter and sugars together with a whisk . Whisk in the vanilla, eggs (one at a time), and the baking soda.
If you do own a mixer: use room temperature butter and beat it in the mixer fitted with a paddle attachment until smooth. Add the sugars and cream them together with the butter, running the mixer for 2-3 minutes at medium speed. Beat in the vanilla, eggs (one at a time), and the baking soda.
Scrape the sides of the bowl and add in the baking powder and flour (Note: For the most accurate measurement of the flour, lightly spoon it from the container into the measuring cup and level off the flour even with the top edge of the measuring cup using the back of a knife. Don’t use the measuring cup to scoop the flour out of the container.)
Mix till incorporated – the dough will be wet and sticky—then add the hazelnuts and chocolate chips just until mixed.
Scoop cookie dough and form into a ball about the size of a golf ball. Place onto a parchment lined baking sheet and press down on the balls slightly with your fingers.
Bake at 350*F for 10 minutes or until light golden brown. The cookies should still be very soft and look underbaked. Let them cool on a rack before eating.
Nothing but leftovers today. I’m slowly eating my way through the fridge.
1618 cal: 44% fat/ 47% carbs/ 9% protein
I made a soy latte AGAIN for breakfast today! I’m on a roll.
In spite of getting a blister the size of Tokyo on my baby toe that almost made we cop out early, I still finished 8 miles today (dreadmill. the weather was not in my favour). Hell yeah!
I think the combination of caffeine, a new music playlist, and all my training kept me going at lightning speed (…Because lightning travels at 6.2 miles per hour right? No? Excuse me, it’s been a while since I’ve taken a science class.)
My body is pretty damn awesome because I can run 8 miles and not even consider that a long run 🙂