I started blogging mostly to have a place to store fun recipes I'd tried. I started actually putting my heart into it when I discovered Can You Stay For Dinner? A blog by the lovely Andie Mitchell. I became a fan immediately. Andie's posts were so full of emotion and beautiful (if sometimes a little bit sad) stories and accompanied by amazing recipes that truly had a story.
Andie's blog showed me that you could blend personal essay and recipes in a really beautiful and truthful way. I clicked through a Pinterest link because of her mini lasagnas, but I stayed for the stories.
Plus she was ever so graceful and encouraging when I emailed to tell her about my own blog, and all the other times I checked in, feeling like a silly fangirl. She went to college across the river from where I grew up, I felt like we knew the same places if not the same people. Though I was always one of thousands of fans, she always had the air of a friend you're sharing tea and a cookie with whenever I reached out for advice or a listening ear.
Now, her book is doing amazingly well--it's a best seller!--and it seriously could not have happened to a nicer person. I am so excited for her cook book, which is coming out next year. I'm embarrassed to say that I haven't gotten my copy yet, but with an upcoming trip I have an excuse to pick it up in the airport en route to my destination :)
Do me a favor: visit her blog. Read from the beginning. Fall in love with her wonderful words. Buy her book. She's an incredible person and it's amazing of her to share her story with us all.
These cookies were based on Andie's recipe, and the first thing I made from her blog. She's the reason I know what browned butter is and my life will never be the same. I've made a few tweaks here and there (reduced the flour because I like a crispier cookie, threw in some extra goodies) but the soul of the recipe is hers.
Congrats, Andie, you deserve all of the success you're finding right now! <3
(via Can You Stay for Dinner?)
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 sticks unsalted butter
- 1 1/2 cups dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 1 cup chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup toffee bits
-Preheat the oven to 325 degrees F. Sift together flour, salt, baking soda and set aside.
-Brown the butter: over medium heat, melt the butter and let it cook until it's just begun to brown. It will have a nutty fragrance. This takes about ten minutes but watch it carefully so it doesn't burn!
-Let butter cool slightly, until still liquid but does not burn when touched. With a hand or stand mixer, beat in the brown sugar, eggs, vanilla, and maple syrup.
-Slowly add the dry ingredients to the wet and mix until just combined. Mix in the chips, pecans, and toffee bits.
-Refrigerate the dough for 1 hour to 1 day (Andie suggests 48 hours but she's a crazy person if she thinks I can wait that long). Place the cookies by the rounded tablespoonful on a cookie sheet with a silpat for parchment paper. Bake until golden.