Chocolate Chip Cookies - adapted from Todd English recipe
1 cup walnut or pecan pieces
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice or 2 teaspoons espresso powder dissolved in 1 tablespoon water
1 large egg
1 large egg yolk
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (Morton brand, if using Diamond you’ll need more)
1 cup rolled oats, pulverized in food processor (measure 1 cup before pulverizing)
3 cups any combination of semi-sweet, bitter sweet chocolate chunks (T.E. includes white chunks and milk chunks)
Place nuts in a large skillet set over medium heat. Cook nuts, stirring often, for 3-5 minutes or until they become aromatic and start to release their oil. Remove from skillet and allow them to cool completely.
Using an electric mixer, cream the butter and both sugars; Beat in the vanilla, then beat in your choice of 1) lemon juice or 2) dissolved espresso. I used lemon juice. Add the egg and egg yolk and beat just eggs are until blended into the batter; Do not overbeat after adding the eggs.
In a separate bowl, thoroughly stir together the flour, baking powder, baking soda and kosher salt. Add the flour mixture to the batter and mix just until well-blended. Add the oats to the batter and stir just until blended. Stir in the**cooled** chopped nuts and your pageant of various chocolate chunks.
Chill the dough for about an hour if you have the time and would like slightly thicker cookies.
Preheat oven to 325 degrees F.
Spoon large tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet; bake one sheet at a time for 13-15 minutes or until cookies are brown around edges but still soft in the middle. Allow them to sit on the cookie sheet for 3 minutes, then transfer to a rack to cool. Makes about 24 cookies.
1 cup walnut or pecan pieces
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice or 2 teaspoons espresso powder dissolved in 1 tablespoon water
1 large egg
1 large egg yolk
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (Morton brand, if using Diamond you’ll need more)
1 cup rolled oats, pulverized in food processor (measure 1 cup before pulverizing)
3 cups any combination of semi-sweet, bitter sweet chocolate chunks (T.E. includes white chunks and milk chunks)
Place nuts in a large skillet set over medium heat. Cook nuts, stirring often, for 3-5 minutes or until they become aromatic and start to release their oil. Remove from skillet and allow them to cool completely.
Using an electric mixer, cream the butter and both sugars; Beat in the vanilla, then beat in your choice of 1) lemon juice or 2) dissolved espresso. I used lemon juice. Add the egg and egg yolk and beat just eggs are until blended into the batter; Do not overbeat after adding the eggs.
In a separate bowl, thoroughly stir together the flour, baking powder, baking soda and kosher salt. Add the flour mixture to the batter and mix just until well-blended. Add the oats to the batter and stir just until blended. Stir in the**cooled** chopped nuts and your pageant of various chocolate chunks.
Chill the dough for about an hour if you have the time and would like slightly thicker cookies.
Preheat oven to 325 degrees F.
Spoon large tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet; bake one sheet at a time for 13-15 minutes or until cookies are brown around edges but still soft in the middle. Allow them to sit on the cookie sheet for 3 minutes, then transfer to a rack to cool. Makes about 24 cookies.