I suppose I should make some sort of excuse as to why I haven't been posting lately, but I honestly don't have one. Yes, work is busy and yes life has been busy, but no more so than usual. Yes, Brad has been gone on business since last Friday and won't return until this Friday, so what reason do I have to cook or bake when I have no one to taste test it for me? I think I may be enjoying this semi-relaxing period before all the hub-bub of the holidays start... Soon (as in NEXT week) Thanksgiving is upon us. Then those few precious weeks leading up to my favorite day of the year, Christmas Eve, will fly by way too quickly and be gone before we know it. For now though, I'm dreaming and scheming and making list after list of ingredients for all the cookies and sweets and appetizers I want to make for all the upcoming holiday events.
Back on topic though, I did find a reason to bake this past weekend. My youngest nephew's first birthday party was Saturday. I made my favorite go to quick cookie, sweet and salty chocolate chip cookies. The sea salt added in with the chips doesn't melt leaving you with the perfect combination of sweetness & saltiness. They were gone within 10 minutes of my arrival.
Sweet & Salty Chocolate Chip Cookies
1/3 cup coarsely chopped unsalted, dry-roasted peanuts (I used almonds)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
recipe from cookinglight.com