One of my fondest childhood memories was stopping in to visit with my grandparents, before starting down the path to our home after school, and having gingersnaps and milk. It was a time to see what they had been up to during the day--tending the garden, a woodworking project my grandfather was beginning, or just hearing some stories of my mother growing up. It didn't matter so much that the once home baked cookies Grandma made had been replaced with store bought, it was the precious time I spent with them...a ritual, so to speak, that I looked forward to when I stepped off the bus.
I also remember hearing from my daughters, when they went off to Mount Holyoke College, how they looked forward to M & C's at night, after a day of classes and homework. To them this time was sure to bring engaging conversations, not just of school, but getting to know their friends and classmates and sharing experiences. Kelly wrote an essay, that was published in the Mount Holyoke Alumnae magazine, telling of the sharing of stories that occur around the table and the importance that this memory carried with her in raising her son.
Today, for M & C's, I made up a bittersweet chocolate~pistachio~mint chip cookie. There was something about seeing the bright green chips in the dark chocolate dough that made me think of Spring--new shoots of plants popping up in the rich soil! Also, I made them BIG with my one-third measured scoop because Kelly and I always said, "if you can only have one cookie--make it a BIG one."
Bittersweet Chocolate~Pistachio~Mint Chip Cookies
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup light brown sugar, packed
1 cup bittersweet chocolate chips, melted
1 large egg
1 T Vanilla extract
2 1/4 cups King Arthur All-purpose Flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 T milk
1 cup pistachio nuts, chopped (measure after chopping)
2 cup (1 12 oz bag) Mint Chocolate Chips
Preheat oven to 350F-degrees. Line a large baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter, then add the sugars and beat until fluffy. Add the egg and mix thoroughly, scrapping down the sides of the bowl afterward. Add the melted bittersweet chocolate and the vanilla and beat on medium speed to combine.
Add the dry ingredients and milk and beat to combine. Add the nuts and beat well. Stir in the mint chips.
Use a one-third measure scoop for large cookies. (If you make the cookies smaller, adjust baking time to 10-12 minutes)
Place six scoops onto a large baking tray, lined with parchment.
Bake BIG cookies 12-14 minutes. Let cool on the baking sheet 5 minutes before transferring to a rack to cool completely.
Once they're cooled, pour a glass of milk for you and your children, or friends and enjoy sharing your experiences of the day. I'm thinking about the pot of basil I will plant, thanks to a wonderful friend.
It's these memories, around the table, that last a life time...I know this to be true. Enjoy!