• 21 October 2009
Little treats I made recently...I determined that it's not possible to consume too many of these amazing chocolate chip cookies. This is simply the best recipe I've ever used! To mix is up a bit this last time I added toasted chopped hazelnuts* to the batter and while it added a nuance of flavor I loved, it did change the consistency of the cookie; perhaps next time I'll add a little more flour if I decide to add nuts again. Make sure you use a good-quality chocolate chip like Guittard or Ghirardelli for the optimum experience. These cookies are seriously goooooood.
* To toast the hazelnuts, spread 1/2 cup chopped hazelnuts evenly in a small cake pan or the like; place in a preheated 350° oven for 6 minutes exactly.