it’s a homemade cookie kind of day…


i’m feeling sentimental today.

the house is so quiet.

brookie flew out yesterday.  back to the college grind in sunny california.  we were so blessed to have her home for the weekend. i love when pilots give our family special gifts (buddy passes).  best gift in the world right now is to have my family together.  so sappy.  yes.  but i love it.

mason has this entire week off from school.  something called mid winter break… don’t really get it… just had thanksgiving, then Christmas, then presidents day, then comes spring break.  really?  but it’s okay. i like my time with my boy.  he’s growing up.  likes hanging out with his buddies more than being home lately.  got his learners permit.  wants to drive whenever he sees a car sitting in our driveway.  but i do know this… the way to his heart is…



and milk.


i’ve been wanting to try a recipe i got on line awhile ago. i guess it was inspired by (who i adore) and she was inspired by levain bakery (who i saw guy fieri challenge for best chocolate chip cookie on the food network years ago).  so, today was the perfect day.  i made them.  and yes, they are “that good”.  i know the ones i saw on the food network were huge and they used giant walnut pieces, but i wanted to make enough for a few days worth.  so, i used a medium ice cream scoop. on another  note… i will type the recipe as i personally made them.  because that’s what i do.  everyone has their own version i’m sure.


3 1/4 c. all purpose flour

1 Tblsp. cornstarch

1 teasp. baking powder

1/4 tsp. salt

1 c. (2 sticks) unsalted butter (I only had one cube of unsalted so I used 1 cube unsalted and 1 salted), room temp.

1/2 c. sugar

3/4 c. packed light brown sugar

2 eggs

1/4 tsp. vanilla

2 c. semi sweet chocolate chips (I used guittard brand. fancy. rich. yummy)

1 c. walnuts, toasted and roughly chopped (I used a 1 3/4 c. package of chopped walnuts then toasted them)

preheat oven to 375.   in a large bowl, mix butter and sugar until fluffy.  add brown sugar.  mix.  then add eggs one at a time, then vanilla.  in another bowl, combine flour, cornstarch, baking powder and salt.  then add to creamed butter mixture.  in a third bowl (yes, you will have to wash 3 bowls) combine chocolate chips, toasted walnuts and 1 tsp. of flour.  add to big mixture.  refrigerate for at least 20 minutes.  use ice cream scoop so all are similar in size.  scoop dough then fold top of ball to sides and pinch under bottom of dough.  sounds odd but it will make the tops look rustic.  trust me.  my friend kristin taught me this trick years ago with her famous chocolate chip cookies.  and she’s my favorite baking friend.  she should own a bakery!!   bake at 375 for 15 minuts or until lightly golden on top.  go ahead and eat a hot one.  with a cold glass of milk.



i promise to make you some of these next time you are home brooke (if you are reading this).

i miss you.  now i’m going to go have a cookie.

happy tuesday.


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