If someone had told me a year ago that I would be spending a month in Europe after graduation from Pepperdine I’m not sure I would have believed them. And then there’s the cooking part. Had never cooked. In fact I was intimidated. And the night before last I made popovers for my roommates. And I have become an expert at chocolate chip cookies. You never know where life will lead you if you’re open. I thought I wanted to be a buyer for a big department store for the rest of my life. Being open has led me to working with inner city kids and the fun of creating in the kitchen. I learning to be open to what life brings – it’s turning out to be better than I ever imagined for myself…
Marissa's Best Chocolate Chips Cookies in the World
Ingredients:
1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
12 ounces (or more!!!) semi-sweet chocolate chips (I like the jumbo size)
¾ bag coconut flakes
1 cup walnuts or pecans
Sift flour, baking soda, and salt into a medium bowl and set aside. With a large wooden spoon, cream the butter and sugars on low speed until it is smooth. Add the vanilla and egg and beat on low speed about15 seconds or until incorporated. Do not overbeat. Scrape the side of the bowl as you go so it’s all mixed together. Add the flour mixture. Mix until just incorporated. Scrape down the sides of the bowl. Add the chocolate chips, coconut, and nuts and mix until they are just incorporated -- I add extra chocolate chips & coconut until it barely stirs. Refrigerate dough for at least an hour. Preheat oven to 350°. Adjust racks to lower and upper thirds of the oven. Spoon the dough onto baking sheet (I line with aluminum foil or parchment paper) about 2 inches apart. Bake for 11-13 minutes.
June 1 is our departure date. First stop Talloires, France. Stay tuned...
