在Ohbin大廚家看到她做的可口巧克力核桃曲奇餅，想到自己很久沒有烤點心了，於是也跟著Ohbin的食譜做了一些，自己吃不了這麼多，送了一些給小潔的老師，另一些則送給每天跟小潔一起回家的好友－－ 小B。
小潔的老師很喜歡這曲奇餅，第二天就跟我要了食譜。我手抄了一份給她。
小B也說這曲奇餅好吃，這一罐，她說很快就被掃個精光。
雖然備受好評，可是，我家老爺卻不太欣賞，因為他不喜歡這脆脆的曲奇餅，他比較鍾情于美式那外脆內軟的曲奇餅乾。
而小潔這傢伙，雖然很喜歡吃巧克力，可是偏偏就不能接受加了巧克力的餅乾，還眨巴眨巴問我下次可不可以不在餅乾里加巧克力。她卻不知她媽咪為了她，還特地選購了上好的巧克力豆，就是她平日愛吃的那H字牌子的。
我就是不相信我做不出老公愛吃的曲奇餅，於是去網上遛了一圈，在Martha Stewart網站找到了看起來還蠻吸引人的食譜。人家特地在電視播出的，而且也在食譜中加了sour cream，應該夠chewy，夠好吃了吧。
食譜我就不翻譯了（有點懶）：
Ingredients
Makes about 4 dozen
- 2 2/3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup sour cream
- 2 cups semisweet chocolate, chopped
- 1 1/2 cups chopped walnut or pecan pieces
Directions
- Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
- Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
- Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
用雪糕勺＊把cookie dough勺起，以相間約兩寸的距離分布在烤盤上。
小潔還以為烤盤上的是雪糕，吵著要吃。
＊如果不想烤成Jumbo Cookies，記得用一把小勺。
成品是老公愛吃的。
烤好那天，我送了一罐給老公他哥一家。我見到大嫂吃了不少，聽說兩個小妞也很喜歡。婆婆嘗了也說好吃喔。
