Spicy Chocolate Chip Cookies
Man, has it been dull around here lately.
Not that there hasn't been plenty to do - birthday parties, Predators games, lunch dates and deadlines continue to punctuate everyday life - but dinner? It's not been much to write about. In fact, it's been downright sad.
For the last week and a half, Josh has been on a fruit and vegetable detox which allows minimal protein and no sugar (I say Josh has been on the detox, but I have been too - only I lasted 6 days and he's still trucking along). The cravings for so many bad things I never typically want were overwhelming and I had to get back to my normal way of eating. So here we are out of the gate with good, old fashioned chocolate chip cookies - only these cookies aren't as classic as they appear. Along with chocolate chips, they are studded with chopped sweet and spicy pecans from Trader Joe's and kicked up by cayenne and cinnamon in the batter.
The detox helped me lose 5 pounds, but these cookies helped me to feel normal again.
You will need:
2 sticks unsalted butter
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 cup white sugar
1 1/4 cup brown sugar
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup Trader Joe's sweet and spicy pecans, coarsely chopped
Melt butter, waching closely, until it begins to brown. Do not allow to burn! Add to mixing bowl. In another bowl combine flour, salt, baking soda, cinnamon and cayenne.
Add sugars to mixing bowl with butter. Cream butter and sugar on medium speed. While mixing on medium speed, add eggs, milk, and vanilla. Slowly add in flour until well incorporated.
Stir in chocolate chips and pecans with a wooden spoon.
Chill dough for at least 24 hours, up to 36 (trust me on this one).
The next day, preheat oven to 375° F. Grease your cookie sheets or line them with parchment paper. Place cookies about an inch apart on baking sheets, and bake each sheet 8-12 minutes or until golden and puffy.
Adapted from Alton Brown's "The Chewy."