So I just got mail from UCLA saying that they’re going to delete my ucla email account at the end of this month since I’m no longer a student, staff, or faculty. What the heck? I am 99% sure that they told us we had our email for life. ::tear:: Has it really been that long already since I’ve graduated? I feel so old! Time’s truly flying and there’s just not enough hours in a day. Especially with this daylight savings coming up– we’re losing an hour! That means it’s technically 2:45 AM as I write this blog post right now. No bueno since I have work at 9 tomorrow. Ugh. I’m scheduled to work 65 hours this week on top of my homework. I’m not quite sure how that’ll go by, but hey, a girl’s gotta do what a girl’s gotta do. Right?
These cookies were de-lish. I’ve had good luck with the recent recipes that I’ve been trying because they all seem to hit the spot. No bad recipes, yet! ::knocks on wood:: I adapted this recipe from Rock Recipes. When I made the original recipe, the cookie dough just seemed really crumbly and off, so I added another egg yolk to the batter which solved the problem perfectly. I also refrigerated my dough just to make sure there was no spreading and subbed the majority of the white sugar for brown sugar. The result? A sweet and salty, soft and chewy, delight.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 full egg & 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup chopped roasted pecans
- ½ cup toffee chips
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg & vanilla extract
5. Gradually blend in the dry ingredients. Refrigerate for at least an hour.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.