Thursday, May 16, 2013

Chunky Chocolate Walnut Drop Cookies with SECRET INGREDIENT

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There ain't nothing better...

Ice Cold glass of milk and a rich chewy chocolate chip cookie loaded with chunks of chocolate and walnuts.  And let's face it, you really can not get too much better than the recipe on a package of Nestle Chocolate Chips...

Not much better, but you can get a little better.  First, there is a taste bud trick that I add... A very very tiny pinch of cayenne pepper.  You need to know a little bit about how the taste buds work.  Taste buds react differently to different tastes.  Feed a taste bud only something sweet and they bore (ever tasted anything too sweet?).  Same for too salty, too bitter, too hot spicy  etc.  But load something up with several different tastes, even on a tiny level and they sit up, pay attention, sing Hallelujah and dance a jig... The proverbial party in your mouth.  They tell you that something tastes good.

So just a tiny amount of heat (Cayenne Pepper) will help excite your taste buds.

But also I have gotten in the habit of adding a bit of Almond Meal (same stuff that French macaroons are made with).  This adds an extra grainy texture plus a strong taste of almonds, nuts.

Like I said, The package recipe is very very good... Mine (to me) is just a little better!

OK, Here's what I did...

Chunky Chocolate Walnut Drop Cookies

  • 2 Cups Flour
  • 1/4 Cup SECRET INGREDIENT (Almond Meal)
  • 1 tsp Baking Soda
  • 1 Large Pinch of Salt
  • 1/8 tsp (smallest amount you can still measure) Cayenne pepper spice
  • 1 Cup Butter, Room Temperature
  • 3/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1 tsp Vanilla
  • 2 Large Eggs
  • 2 Cups Chopped Semi-Sweet Chocolate Chunks (Chocolate Chips will work, or a bar of chocolate chopped)
  • 1 Cup Chopped Walnuts
Cooking Directions
  1. Preheat oven to 375 Degrees
  2. In a small mixing bowl, whisk together Flour, Salt and Baking Powder
  3. In the bowl of a stand mixer, cream together Butter and sugars.
  4. Add the vanilla and mix until creamy.
  5. Add eggs one at a time, then add flour mixture 1/2 cup at a time.
  6. STIR with a spoon or spatula in the chocolate and nuts.
  7. Drop by rounded TBS onto a baking sheet lined with parchment paper
  8. Bake for 9 minutes until just starting to crisp
  9. Cool on the sheets for 3 minutes then move to a cooling rack.
  10. Serve while still warm with a COLD Glass of Milk ... and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!


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