These butter walnut cookies are melt-in-your mouth morsels of deliciousness. They remind me of nut cookies served during Chinese New Year, but better. The hubs absolutely adored them and devoured them pretty quickly. They are also very easy to make and would probably make excellent gifts for people. I am pretty sure you can use other nuts like pecans to make these. I recently saw a Russian cookie recipe very similar to this one but it uses pecans instead. Peanuts and cashews might also work so feel free to experiment. At present, I am still recovering from the holiday feasting so would probably hold off making another batch of these delicious morsels – but please don’t let me stop you!
Chinese New Year (CNY) is around the corner. Though we don’t celebrate CNY here in the US, I always take this time as an excuse to bake CNY goodies. This year I decided to bake kueh bangkit and pineapple tarts and make bak kwa (Chinese BBQ pork jerky).
Sometimes you have had enough of trying to get those French macaroons right – with the smooth and crisp top, delicate feet and chewy center. Though I have been successful, it is heartening to find a macaroon recipe that doesn’t care about looking too pretty but is big on taste. I came across this recipe while browsing through “How to be a Domestic Goddess” by Nigella Lawson. I love Nigella’s style of cooking – minimal effort, maximum pleasure. She’s very “approachable” and her recipes are seldom intimidating. This one seemed easy enough and the picture accompanying it didn’t seem like she was concerned about the whole French macaroon look.
This is it – the ultimate cookie, or rather “my” ultimate cookie. I love corn and have sung its praises since a long time ago. When I first read about this cookie, I attempted to find the recipe to no avail. I made cornmeal cookies, but alas they were NOT the same. During summer this year, I went to Momofuku Milk Bar in NYC to try the corn cookie myself. I was hooked. It was the corniest tasting baked good I had ever tasted. I HAD TO MAKE THEM. I read that Christina Tosi (the pastry chef at Momofuku) was releasing her cookbook this year and I looked forward to some kind soul posting the corn cookie recipe online.
My go-to recipe for thin and chewy chocolate chip cookies! Finally, the search is over. You really have to get the butter “melty” aka slightly melted for this recipe to be a success.
Thin & Chewy Chocolate Chip Cookies
(taken from here)
- 1 stick Butter, Slightly Melted
- 1 whole Egg, Room Temperature, Slightly Beaten
- 1-½ teaspoon Vanilla Extract
- 1-⅓ cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ cups Brown Sugar
- ½ cups Granulated Sugar
- 1 cup Semi-Sweet Chocolate Chips
- Cream together butter, egg, and vanilla until just combined.
- In a large bowl, mix all of your dry ingredients (yes, even the sugars).
- Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips.
- With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a preheated 350-degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!
Originally posted: April 2008
I once made about 900+ of these cookies for a school funfair. They were given as Christmas gifts last year. You can put these in a cookie press but I normally just roll them into balls.