If you have the best veterinarian EVER, like I do  ;-)   you want to always ask what their favorite cookie is. Right? Not just at Christmas time when everyone is baking way too much sugar. But of course when one of your furry children has a very bad ear infection. I love my vet!! He has a special calling for sure. So off to baking I go!

These were brought to me by Dina Crowell of Fredericksburg, Virginia (Knew I would love her, another Virginia gal!!) at  Buttercream Bakehouse (http://buttercream-bakehouse.com). She has a wonderful website with much better pictures than mine and has a distinctive talent for Perfecting cakes. These did NOT disappoint and you can make them and then refrigerate for a day or two (recovery time in the kitchen when you are spread waaaaaay too thin (um   Yeah..that never happens)!

Meanwhile back at the ranch, these were delivered with rave reviews and I have orders coming in!! Oy!

Here’s all you do:

PERFECT CHOCOLATE CHIP COOKIES

Ingredients:

2 cups bread flour (secret ingredient)
1 1/2 cups cake flour (secret ingredient)
1 1/2 tsps baking powder
1 1/4 tsps baking soda
1 1/2 tsps salt
2 1/2 sticks (1 1/4 cups) unsalted butter
2 large eggs
1 cup light brown sugar
1 1/2 cups granulated sugar
2 cups semi sweet chocolate chips
2 teaspoons vanilla
1 cup chopped walnuts

Instructions:

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars approx 5 mins until light
Add eggs while mixing well between each addition.
Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix 5-10 secs – should be combined.
Stir in semi sweet chocolate chips and walnuts.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using a small or medium cookie scoop, scoop up ball of dough and place onto baking sheet lined with parchment paper. Bake one cookie sheet at a time on the middle rack.
Bake for 10 minutes or just until they start to turn golden brown
Let cool on cookie sheet for five minutes then transfer cookies to a wire cookie rack to cool completely.

As I said, expect orders.

Bon Appétit!

Photos on my website:www.chanteusedesigns.com

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