I love you guys. I really do.
I love that you stop by during your busy days to read what I write, look at the pictures I take, and leave some love for me to find.
Like benevolent fairies that put the Tooth Fairy to shame, you take time out of your own lives to touch a big part of mine, and for that I thank you.
There was a time not so long ago, where I wondered if anyone read my blog, when four out of the five hits I received in a day were my own.
It was hard to push through and keep creating on those days, those weeks.
But since I started this blog — a little more than three and a half months ago — I have been amazed by the encouragement and support that has unfolded not only from friends and loved ones near and dear, but of strangers far.
People that I have never had the pleasure to meet, but who have nonetheless done their tremendous and incredibly kind part in encouraging me and spreading the word and love about me and SKC.
Companies like Kerrygold Cheese and Butter who gave Small Kitchen Chronicles its first-ever press.
Fellow food bloggers, like Joanna of Baked by Joanna and Rachel of A Southern Fairytale, Katherine and Shelley of Yummly, and the awesome Huffington Post — Tastespotting and Foodgawker too — who all saw something in my food photos, recipes, and small kitchen tips and decided to share them with the world.
Then there are the incredible writers, photographers, and so many wonderful others — bloggers or no — who subscribe, comment, “like”, share, repin, retweet, and pingback.
I will likely never meet you, but I am so thankful that you’re there. I appreciate ever single thing you do, because you help make Small Kitchen Chronicles possible and help it grow … me too!
Wonderful, talented, amazing people like you.
So because you deserve nothing less than amazing, I set out to make you the best, most amazing chocolate chip cookies ever. And that’s exactly what these are. So very amazing in fact, they’re ultimate.
What makes them so?
Well, for starters, they’re huge. Not that huge means better, but in this case, it’s true. They’re loaded with not one, but two kinds of chocolate, meaty pecans, and just a hint of orange, giving them layers and layers of flavor in every perfectly crunchy, chewy, delicious bite.
And the dough, people? Wait for it … refrigerated. Get out! I know! Refrigerated. It’s this fab step before baking that makes them divine.
And to make it all even sweeter, I want to send you a $25 Trader Joe’s Gift Card to help you make them.
Now, it won’t cost you even close to that much for ingredients, but I wanted to throw in a little extra for you to get whatever else your pretty little heart desired too, so…
Want to enter? Here’s what to do:
Must Do: Leave a comment on this post and sincerely thank someone. It can be truly anyone, but do it from the heart.
Bonus: Share this on any of your social networks and leave the URL of your “share” in a comment.
Fine Print: Giveaway ends on Monday, October 8, 2012 at 11:59pm PST. The winner will be randomly selected using Random.Org. Note: This giveaway is now closed.
The winner of the Trader Joe’s gift card giveaway is Rose!
Congratulations, lovely lady, and thanks so much to everyone for entering and reading!
So to kick things off, thank you so much, dear readers. I truly, from the bottom of my heart, love you.
Christina’s Ultimate Double-Chocolate Chip Cookies with Pecans
Makes 16 large cookies
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
1 teaspoon baking powder, slightly rounded
1 teaspoon baking soda, slightly rounded
3/4 teaspoon salt
1 cup unsalted butter, melted (two sticks)
1/2 cup turbinado sugar
3/4 cup light brown sugar, tightly packed
2 teaspoons vanilla extract
zest of half an orange (optional, but highly recommended)
1 cup semisweet chocolate pieces
3/4 cup raw organic pecans, roughly chopped
3 1/2 ounce bar of milk chocolate, roughly chopped
In a medium-sized mixing bowl, with a fork, mix together all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt. Set aside.
In a large-sized mixing bowl, using a wire whisk, whisk melted butter, turbinado sugar, and brown sugar together until combined.
Next, add in the eggs, vanilla extract, and orange zest (if you’d like) to the butter/sugar mixture and whisk until mixed thoroughly. Using spatula, fold in the flour mixture, as well as the chocolate pieces, pecans, and milk chocolate. Fold well and until you can no longer see any clumps of flour.
Important: Do not over-mix, as it can result in a tough cookie.
Using a 1/3 cup measuring cup, scoop dough into cup and lightly pack cup until full. Empty each dough “mound” from cup onto an ungreased baking sheet, leaving about 3 inches of space around each mound of cookie dough.
Important: Do not pat mounds down. They should still look like little mounds, and be slightly loose in shape.
Repeat step above until all cookie mounds have been formed, keeping in mind that you will likely need at least two baking sheets, depending on the size of yours.
Cover with plastic wrap, and transfer baking sheets to refrigerator for cookies to refrigerate overnight.
Important: As tempting as it may be to rush / skip this previous step, I strongly encourage you not to! This “refrigerating overnight” step is key to making these cookies go from “good” to “extraordinary!” Promise.
The next day, preheat oven to 375 Degrees F.
When you are ready to bake the cookies, remove baking sheets from refrigerator, remove plastic wrap, and transfer sheets to middle rack in oven. Bake cookies for 12 to 14 minutes, or until golden brown.
Important: Though thoroughly cooked, cookies will still be soft and puffy.
Remove from oven and let cookies cool on baking sheets for two minutes. With spatula, carefully transfer them to wire racks and allow to cool completely.
Serve warm or at room temperature — they’re absolutely delicious with milk!
Cookies last 4-5 days stored covered in a Tupperware container.
Share and enjoy!
- Recipe Makeover: Whole Grain Dark Chocolate Chip Cookies (news.health.com)
- Recipe: Dark Chocolate Avocado Cookies (greatist.com)
- york peppermint patty fudge cookies. (sallysbakingaddiction.com)