Ever get that dreary feeling Sunday evening because you know the weekend is just about over, and Monday is so, so near. I’ve got a quick full-proof method in getting over a bad case of the Mondays. It’s as simple as milk and cookies! Now when I was in culinary school our chefs taught us a silly phrase that really stuck with me and the phrase is KISS (Keep It Simple Stupid!).
Now, for the chocolate chip cookies we use Rebecca Rather’s recipe at LGV because it is quite divine. However, you are welcome to use your own recipe or even the store bought pre-cut ones, no one is going to hold it against you!Go ahead, laugh, I know I did the first couple times they said it, but it is truly an important rule to go by in cooking and in life!You can’t get much simpler than milk and cookies, and after a long and hardy Monday, you’re going to need simple! Second rule of thumb is ‘its all in the details’ and when I say that I mean…instead of plain milk you’ve always got chilling in your refrigerator, try chocolate milk! I prefer All Natural Promised Land chocolate milk, but any brand will do. If you want to put a little extra effort try this home made recipe!
My Favorite Chocolate Chip Cookies
Yield: About 5 dozen
- 1½ cups walnuts, toasted/chopped
- 1½ cups pecans, toasted/chopped
- 2 sticks unsalted butter, room temp.
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/3 cups all purpose flour
- 1¼ teaspoons baking soda
- 1 scant teaspoon salt
- 3 cups chocolate chips
Preheat the oven to 350° F. Line baking sheets with parchment paper or with butter. Using a mixer fitted with a paddle attachment, cream the butter and sugars in a large bowl on medium speed for one minute, until fluffy. Add the eggs and vanilla and beat on medium speed for one minute. Add the flour, baking soda, and salt. Mix on medium-low speed until incorporated. Stir in the walnuts, pecans, and chocolate chips. The dough is relatively stiff so don’t be surprised if this takes some muscle. Drop the dough onto the prepared baking sheets using an ice cream scoop. Bake for 10 to 12 minutes, until the cookies are medium brown around the edges.
Now off to cook today’s meals!