Larry had a big week – he became the president of the Sunnyvale Historical Society and Museum Association. We’ve both been involved in our community since we bought our current house nine years ago, but Larry’s service to our city has been more involved than mine, including a seven-year stint as a Sunnyvale Planning Commissioner. I made up a batch of treats for the meeting. My original plan was just to do a big batch of shortbread, but I decided to make some chocolate cookies as well, so I could take some of both to work. The shortbread is so easy to make – I’ve written about it here before. The last time I made it, I did a small batch, but it’s simple to scale this recipe up or down. This time I made a full sheet pan of shortbread, made in two quick batches in the food processor.
The chocolate cookies were a bit of an afterthought. I’d made them before, but without the additional chocolate chips. They’re very good cookies, but adding in the chocolate chips made them even better. Everyone went nuts over them. I also did an experiment with swapping out my normal Straus butter to Lurpak instead, and had no issues with the cookies being too flat. I’ll probably swap to a different butter for cookies from now on.
- Triple-Chocolate Cookies (America’s Test Kitchen)
- Maple Nutmeg Shortbread (Melissa Clark)
