Just Cookies ..

I know.. I know... I never updating my pages for so long .. *huuuuh...* how I spent my time ?? Don't ask .. seem I busy all the time for nothing * heheheh.. just kidding !!*

Some of reasons are I'm fasting now.. yeaa.. during Ramadhan , try to do the best that I can .. fasting for 30 days -look impossible - probably I just can do for 25 days only ;p so I am not baking as many like before, and another reason is I find another hobbies... yihaaaaaaaaaa..!! crafting, painting ...

Well, just regular jar painting ;p - finnaly I am not feel borred with my jars anymore , now all my jars look beautiful

After having many cute jars, I like to do baking again hihihi.. this time just chocolate cookies but for me look a different because I put all cookies into my handmade painting jar ;p

Chocolate Chips Cookies - From Book : Cookies by William Sonoma

Ingredients:
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped (Fitri used pecans)

Directions:
Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.

Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.

Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.

Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.

Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.

With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.

Bake the cookies until golden brown around the edges, about 12 minutes (mine were done in 8 minutes). Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.

** Thanks for my friend , DITA - who always inspiring me with her craft idea - **