I’ve found my cookie. The cookie. The one with everything I love – salt and sweetness, teeny tiny bits of nuts, good quality chocolate. It’s very soft and chewy, just slightly undercooked, which is the only way I like CC cookies. These are heaven.
It’s about to be 9 months since we moved to Portland, and we are more in love with this city everyday. On the doorstep of Spring, the city is blooming. There are cherry blossoms everywhere and tiny pink petals cover the sidewalks. It was a somewhat dry and mild winter, with more gorgeous days than not. We take Ghostface on super long walks through neighborhoods with kids playing in the street and birds chirping in the trees.
The food here is amazing, something I’m very grateful for coming from Austin. Portland’s taco scene needs some work, but I have a pretty high bar set. The lack of breakfast tacos is kinda soul-crushing. But everything else is top notch and I’ve had some of the best food of my life here. Donuts at Pip’s, Italian at Eva Gene’s, street Thai at Pok Pok, burgers at Club 21, ice cream at Salt & Straw, breakfast at Sweedeedee, cocktails and late night thai nachos at Expatriate…this could go on for a while. We’re very lucky.
Great jobs, great city, great food. We could not have asked for more after the craziness of our sudden relocation. AND we’re newly engaged. Life is beautiful.
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/4 – 1 1/2 cup dark chocolate chips
- 1 cup shelled pistachios, very very finely chopped
- vanilla bean sea salt (I used Jacobsen, but you can make your own)
Preheat the oven to 325°F. Line baking sheet with parchment paper.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended, about 4-5 minutes.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough a tablespoon at a time (these are smaller cookies) onto the prepared cookie sheets. Cookies should be about about 2 inches apart. Sprinkle generously with sea salt.
Bake 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are very lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.