So, I thought I’d take a brief hiatus from baking… to get my mind right and such. But then, I thought that sounded like a terrible idea.
Baking is incredibly therapeutic, for one. And for two, I bake to show love for people. This past week, I’ve really been loving up on people. Mostly because they deserve it, and partially because they need it.
In general people need more love. Don’t be stingy with it.
Now, on the opposite end of this love spectrum… I hate hipster parties. Lord help me,what things do I hate about hipster parties?
The claustrophobic crowds, the noise, the nauseating smoke clouds, the sea of strange haircuts and creepy glazed-over stares, the fact that they’re not sophisticated dinner parties… all of it.
So to a friend who would come out while sick as a dog to risk death and fight massive hipster mobs at a massive hipster throw-down so that she could help me with a special project… well, I sure do love you.
And to a friend who is notoriously funny-looking when she moves at speeds above a gentle walk, but would publicly shame herself and run around looking like a fool to, once again, help me out… lady, I love you too.
Oh, and a friend who can completely turn my day around with nothing more than one of the bizarre squealing noises she makes to communicate her feelings, I love you. I love you for being the best conversationalist I’ve ever known.
Shout out to three outstanding ladies who seriously brighten my life on a consistent basis… and thus, deserve cookie deliveries. You go gals.
Word to the wise– love as much and as hard as you possibly can at any given moment. Then, when you get a chance, bake super chewy chunky cookies for super lovable people… super chewy chunky cookies get the point across like no other.
Banana Chip, Roasted Peanut & Chocolate Chunk Cookies with Peanut Butter Drizzle
- 1 1/2 cup all-purpose flour
- 1 cup bread flour
- 1/4 cup corn starch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup brown sugar
- 3/4 cup white sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup vegetable shortening
- 5 egg yolks
- 2 tsp pure vanilla extract
- 3/4 cup banana chips, broken into small pieces
- 6 ounces dark chocolate, chopped into chunks
- 1/2 cup honey roasted peanut halves
Preheat oven to 350 F.
Whisk together the flour, bread flour, corn starch, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat both sugars with the butter and shortening until light and fluffy. Beat in the egg yolks, then vanilla, just until combined. Stir in the banana chip pieces, chocolate chunks and honey roasted peanuts.
Drop by spoonful 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes, or until golden brown around the edges. Allow to cool for two minutes on the cookie sheet, then transfer to wire rack to cool completely. Drizzle with peanut butter glaze.
For the peanut butter glaze
- 1/3 cup creamy honey roasted peanut butter
- 3 Tablespoons powdered sugar
- 1-3 Tablespoons milk
In a sauce pan over medium-low heat, melt the peanut butter until it reaches a thick, smooth liquid. Remove from heat and whisk in the powdered sugar. Whisk in the milk one tablespoon at a time, until you reach desired consistency. Drizzle the peanut butter glaze over the cooled cookies.