Cookies and Goats

On a sunny day on the coast of Maine, people leave their homes and venture out into their gardens. Together with my mom, we planted window boxes and a soon-to-be 15-foot tall star magnolia tree. I played with the goats and "oversaw" the building of a new shed. Utterly exhausted from such a strenuous morning, I strolled inside for a pick-me-up in the form of something homemade and sweet.

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Dolly (brown Neubian) and Thula (Alpine).

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Having already discovered a basic recipe that I wanted to expand on, I got right to work.

Double Chocolate, cherry & pecan cookies

adapted from William Sonoma's Chocolate-Chunk and Cherry Cookies

  • 1 cup all purpose flour (I used spelt)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt (I used pink Himalayan)
  • 1/2 cup PLUS 2 tablespoons unsalted butter at room temperature
  • 3/4 cup firmly packed brown sugar (dark or light)
  • 1 generous teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dried cherries (or another dried fruit you desire)
  • 1/2 cup chopped pecans (or walnuts, pistachios, etc.)

Begin by mixing all of the dry ingredients in a medium-sized bowl (flour, baking powder, baking soda, and salt).

In a separate, large bowl, mix the butter, brown sugar, and vanilla until plumped and fluffed. Add the egg, followed by the flour, gradually until just combined.

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Next, take your perfectly separated fillings and make sure they are all bite-sized.

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There's no need to do anything to the chocolate, but since my pecans were whole, I gave them a chopping, sure to not pulverize them. You still want it nice and chunky. I did the same to the cherries (ever so slightly chopped).

Add the mixin's to the bowl and toss them around until everything is one happy family.

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Make sure you try a small (or not-so-small) spoonfull before plopping them on an un-greased, parchment-lined baking sheet.

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Emma, knowing something delicious was happening, tried to butter me up. I caved with a scratch behind her ears.

I experimented with the baking times and temperatures. For a thin, crispy cookie (my personal favorite), bake them at 350˚F for about 10 minutes (but check on them after 8 minutes since ovens vary. If you want a plump cookie, bake them at 450˚F for 7 minutes.

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When the timer buzzes, immediately take them off the tray and place the beauties on a cooling rack, preferably on a counter with an open window where the sea breeze can hit them, but a standard breeze will also suffice. 

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Enjoy with (as) breakfast, lunch, or dinner (or as a sneaky treat in the middle of the night). Store in an airtight container or in a pretty glass jar on the counter so guests can see them (only offer to your family and true friends; the rest can just admire).

Tyler and I are heading to Scandinavia later this month for a whirlwind adventure around Norway, Sweden, and Denmark. Lots of summer blogging ahead.
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