I’m busy baking for my annual gift boxes. These won’t be in them, because I”m working on two new cookie recipes I’ve never tried my hand at before. More on that later…
These are pretty and very tasty. They’re easy and just a touch above regular chocolate chip cookies.
Chocolate-Chocolate Chip Cookies
- 1 cup + 2 tbsp butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- dash of salt
- 1 tsp baking soda
- 2 cups flour
- 1/3 cup unsweetened cocoa
- 2 cups semi-sweet chocolate chips
- 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped
mixing bowl and cookie sheet
Preheat oven to 350 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well. Add nuts and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. Cool on cooling rack.
Originally posted Nov 2011
I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend. This one is beef and bean with a cheese omelet all rolled up together. I’m really liking my hot sauce, I’ll be making more of this stuff. The cayennes I used didn’t heat it nearly so much as I thought they might. I believe a few habaneros will go into the next batch.
We are really liking this dish. This is my second attempt, the first time I thought I may have needed more egg so I went with six eggs this time. I’m afraid I added them too quickly, or into too hot a pan, or was too slow tossing the pasta, or some other thing, because I have a fair amount of scrambled egg where there should be a nice creamy sauce. Or so they say! Really nice tasting dish as it was, the thought of it being any better has my toes curling.
We really went through that homemade salami in a hurry. I was thinking it would make a pretty good breakfast hash with a couple of sunny side up eggs and I was correct. It is a kind of lie that it’s breakfast porn, I couldn’t wait that long and made this up tonight for supper. Let’s say that it isn’t just breakfast porn. LOL
We saw this dish somewhere last week and decided to try our luck with it. We spent a half hour watching Youtube how-to videos to get a handle on the method and a few comments led me to decide to go with the real deal pancetta and pecorino cheese. I mail ordered a roll of pancetta, a slab of the hard cheese, and a few other items to make the free shipping cut off. That all made it in this morning via FedEx so we were good to go. At least after a quick market run after fresh parsley.
Youtube has so many good chefs making this that you would be best advised to go there and see rather than listen to me. LOL
Next time making this I’ll cook the pasta a little more, and use whole eggs rather than just the yolks like I did today. I weighed out 12 ounces of spaghetti and thought that three egg yolks would be about right. I saw some of the chefs mix the grated cheese in with the beaten eggs, I didn’t do that but I will next time. Don’t forget to reserve plenty of the pasta water to add while you are stirring the beaten eggs in.