This week I visited Jonathan in Waterloo. He was doing research for his M.A thesis and I did some baking! When these cookies came out of the oven Jonathan said they were like a white chocolate version of the President’s Choice “The Decadent” Chocolate Chip Cookies (which is a good thing). Cookies are wonderful brain food for writers. Many famous and brilliant thinkers would not have accomplished their great works had it not been for nourishing food and delicious cookies, I’m sure!
The texture of these cookies is similar to shortbread with a rich buttery flavour. The brown sugar added depth and richness and the white chocolate chips gave a sense of fun. My younger Sarah sister claims that white chocolate is a waste of time and not real chocolate, however, I think even she would enjoy these cookies.
In other news, Jonathan and I went to a restaurant yesterday for a date night in Kitchener and were very disappointed. It was a new Italian restaurant that boasted in-house made pasta. Unfortunately, just because it’s made in house, doesn’t mean it’s going to be good – the pasta was chewy and dry. I will not even post a picture of the dinner or name the restaurant. What I will tell you is that the Oliver and Bonacini Cafe Grill in Waterloo continues to be my favourite restaurant for pasta and pizza. Below see a photo of my favourite dish from Oliver and Bonacini. It is a scrumptious smoked salmon penne alla vodka. This dish is seriously heavenly and I hope to recreate it in my kitchen sometime soon!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 cups white chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. 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.
3. Beat in the vanilla until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 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 lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.