Hello there! I had the most amazing trip in France, saw so many beautiful sites and ate so much insanely delicious cheese.
All the superlatives cannot express how much I loved this trip. I never wanted it to end but I was excited to get back to Chicago and my kitchen.
My dad turned 60 this week- woohoo!- and I knew these cookies were right up his alley. They are big and chewy and packed with dates and walnuts. The texture is everything I want in a cookie- thick, soft and more add ins than cookie batter. This makes a lot- 30ish big cookies- so feel free to halve the recipe. You could also make them smaller, use different nuts or dust them with powdered sugar afterwards. Voilà!
- 2.5 cups white whole wheat flour (350 grams)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon ground cloves
- 3 eggs, room temperature if possible, lightly beaten
- 2 sticks butter (8 ounces), at room temperature
- 1.5 cups light brown sugar (300 grams)
- 1 tablespoon baking soda
- 1 tablespoon hot water
- 1 pound chopped walnuts
- 1 pound chopped dates (I bought a pound with pits, removed pits and chopped)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper (you’ll need to do a few batches). In a small bowl whisk together flour, salt, cinnamon and cloves.
- In a large bowl, cream together butter and sugar with an electric mixture. Beat in eggs (mixture won’t combine super well which is okay).
- Dissolve baking soda in hot water. Add baking soda mixture to the wet mixture. Fold nuts/dates into the wet mixture.
- Fold in the flour, a third at a time, to the best of your ability (the batter will be thick).
- Using an ice cream scoop (if you have one), scoop cookie dough onto baking sheets. You can clean them up a little when you put them on the baking sheet to smooth them out.
- Let cookie dough sit on the baking sheet for 15 minutes then bake for 15 minutes. Let cool (they might not seem done but they are!) then devour.
Inspired by NYTimes