Yet another crap week. Gods, I am ready for winter to be OVER. On the one hand, I’m glad the weekends have been nice, since it gives everyone a chance to get out (obviously there’s a downside to that, as it also brings out stupidity in people for some reason–A side effect of cabin fever, perhaps). But on the other hand, there’s absolutely nothing good at ALL about having to venture off to work in a frakkin’ BLIZZARD, which is what some of us had to do on Thursday. There was no school, but because we got our already-late year-end statements (yes, those statements I gripe about everyyear), I’d basically have to have been dead before I could find a valid enough reason for not being at work. So the bambino spent the day at his grandparents’ house while Jay and I battled the winter blast.
Y’know, it’s weird…Until I moved to South Dakota, I had never truly experienced howling winds (and they do howl–There’s virtually no trees stopping them), or wind that would actually take your breath away. That’s a fun experience. I won’t get into the snow, because in spite of the fact that there’s a greyish blanket covering everything right now, it’s been worse in years past. Still, it’s no wonder I’ve been trying to get out of here since January 2005! I love the rugged landscape and the hardy people here, but damn if I can’t deal with the crap winters as I get older!
So to center myself and curb my stress from this week, I shopped and I spent a lot of time in the kitchen. One of the things I made were these Supreme Chocolate Chip Cookies:
Sweet, slightly salty, chock FULL of pecans and chocolate chips…I admit I’ve eaten a LOT of them in the last 24 hours.
I saw these about a week ago on The Cooking Actress, and then took a gander at Baker Bettie, who came up with the recipe. They are among the best cookies I’ve ever had.
At least 2 1/2 hours before you wish to make the cookies, brown the butter in a small light-colored saucepan.* Set aside to cool until solid again.
While the butter is cooling, toast the pecans and allow to cool.
Once ready to make the cookies, preheat the oven to 375 degrees F, and line two baking sheets with parchment paper. In a medium mixing bowl, whisk together the baking power, baking soda, salt, oat flour and all-purpose flour.
In the bowl of a stand mixer, cream together the browned butter and brown sugar on medium speed until lightened and fluffy, about 5 minutes.
Add the eggs, one at a time, and mix until fully incorporated.
Add the vanilla, and then add the pecans and chocolate chips.
Add the flour mixture in two additions, being very careful NOT to overmix.
Using a large scoop, place 8 cookies on each of the cookie sheets. Sprinkle the tops with more fleur de sel, and bake for 9 minutes. Allow to cool for 5 minutes before removing to wire racks to cool completely.
Recipe Type: Dessert
*To brown butter: Place the butter in a small saucepan over medium heat. Once the butter foams and begins to boil, begin whisking. Cook until the butter is a light amber color, then turn off the heat, but do not remove the saucepan. Continue whisking until the butter darkens in color. Set aside to cool completely and harden.