It’s been a week of comfort food, starting with this bruschetta, moving on with a chicken curry and a bowl of pho, and now we complete a meal with this chocolate chip cookie plate. Winter is made for cooking like this, with the oven doubling as a pricey space heater, and the results warming the stomach and the heart.
This chocolate chip cookie was my standard go-to version as seen here. After making my wy through the yeast and dough process for ensaymada, returning to this simple recipe was a quick and easy joy. I made enough for Andy and myself, our parents, and even Suzie’s family. Sharing is caring.
Feeling slightly whimsical and crazy, a condition brought about by the unexpected absence of the full two cups of nuts the original recipe calls for, I added shredded coconut and white chocolate chips in their place – a switch that tastes just as decently as walnuts would have. Sometimes a substitute is the best way to try new things.
