Mother’s Day

Yum Yum!

In Chapel Hill, Mother’s Day Weekend is synonymous with Graduation. It gets crazy around here. Families visiting from out-of-town to celebrate and move, and none of them know their way around. Anyways both of my housemates graduated this Sunday (Congratulations to them!).  My housemate Kai moved out on Tuesday, but before he left he requested that I make him a cookie cake for graduation.

This recipe took over as Josh’s favorite dessert supplanting Chocolate Meringue Pie.  This based on a recipe by Emeril Lagasse from the Food Network website. I usually don’t go for Emeril recipes, but this one was just too yummy looking.

  • 2 sticks (227 g) of Butter, softened
  • 1 c (220 g) packed brown sugar
  • 1/2 c (100 g) white sugar
  • 2 eggs
  • 2 c & 2 T (260 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • 1-1 1/2 c (100-150 g) pecans or walnuts
  • 1 1/2 c (225 g) chocolate chips or chunks (bittersweet or dark)

If like me you pull the butter out of the freezer at the last minute you can microwave it for about 30 sec to get it started, but it’s really best if you let it warm up either during the day or over night. Just don’t melt the butter. Cream the butter and sugar in a large bowl. I suggest using a mixer if you have one, but you can also smash it together with a fork.  Add eggs one at a time and continue mixing. In a separate bowl mix flour, baking soda, and salt. Add the dry ingredients (flour, baking soda, salt) to the wet ingredients (egg, sugar, butter). Stir in vanilla. Add nuts and chocolate pieces.

Now here is the important part, cover the dough and refrigerate overnight. Yes this does mean you have to plan in advance, but trust me it makes all the difference.

Pull the dough out of the fridge and let it start to warm up. Preheat the oven to 375 (190 C). Grease your cookie sheet. I use a circular one. Spread dough over the pan. Make sure to leave a little room around the edges, because it will spread. I like to be able to run the tip of my finger between the dough and the edge. Now cook for 20-25 minutes until the edges are golden and the center is set but still a bit soft.  Cool for about 10 minutes in the pan then transfer to cool on a wire rack. If you want to ice it use your favorite icing or just sprinkle with cocoa powder and powdered sugar while it is still a bit warm.

Its good with just about anything. Coffee, strawberries, milk, and of course my favorite way to eat with friends and family.

Until later, life is short lick the spoon!

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