" In case I forget to tell you later, I had a really good time tonight."
- Vivian, Pretty Woman

Sunday, March 14, 2010

Sunday Bliss. Chocolate Chip Cookies.

These are pure bliss. Literally. Thanks to Smitten Kitchen & David Lebovitz for passing this recipe onto us common folk. I must say, I have really become a true "follower" of Deb over at Smitten Kitchen. She has never steered me wrong & she knows everything from cookies to breakfast pizza. THANK YOU DEB.
A few things I learned today when creating these masterpieces. Make sure butter is cold when you turn on that Kitchen Aid. Toast your nuts (hehe). I used pecans. Keep the dough in the fridge in between batches. Make sure your cookie sheet (I can't live without the metal professional pans with a Silpat) is fully cooled down before scooping out your next batch. Finally, make sure you give some to your neighbors as they walk by your window or else you'll eat them ALL immediately.


  1. i wish i had walked by...

  2. But "Rye"...what KIND of cookies did you make?? Also, my $30,000 in culinary school loans would beg to differ about the use of cold butter. Almost any cake or cookie recipe I have ever used calls for room temperature ingredients like butter, eggs, milk, etc. Items that are too cold don't combine as well, i.e., butter and sugar. However, too warm is no good either. BTW, I would stress the use of cold butter (right out of the fridge) only for things like pie dough or scones or croissants (if you are that ambitious).

  3. Chocolate Chip Cookies. And the instructions specified the butter must be cold. Very crazy I know... but must have to do something in particular to "enhance" the cookies. The kitchen aid handled the smoothing out of the butter just fine actually... mmm mmm mmm.

  4. silpat? i need to google that one. do i need to purchase? AND, did you save me any cookies for my fat neck? :)