Don’t even bother making the batch from my previous post. These, my friend, are the zenith of walnut chocolate chip cookies. The name is derived from my curated country music collection which supplied the shuffled soundtrack of this baking endeavor.

I’ve traded softened butter for melted, 1/4 cup’s worth of brown sugar for semi-sweet chocolate, and added just an extra dusting of flour. I present to you, perfection . . .

chocolate chip country shuffles

6 tablespoon butter + 1/2 teaspoon cinnamon {melt and let cool a bit}

1 egg {room temperature}

1/2 cup brown sugar

1/2 tablespoon vanilla extract

1 cup + 2 tablespoons all purpose flour

1/2 teaspoon salt + 1/2 teaspoon baking soda

1/3 cup each of chopped milk and dark chocolate

1/3 cup semi-sweet chocolate chips

1/4 cup chopped walnuts

. . .

cream together wet ingredients in a large bowl . . .

add in salt + baking soda + flour . . . mix in chocolate + nuts

chill dough for 1 hour . . . bake at 375 for 12 minutes

. . . taste and see that The Lord is good.

almond milk maca

warm 8 – 12 oz of almond milk on medium high heat

{if your almond milk doesn’t come pre-blessed with vanilla, add a splash}

once there is a light steam emanating from the milk, whisk in 1/2 tablespoon of maca powder

. . . praise God from whom all blessings flow.

. . . & &

what’s on your playlist these days?

2 responses to “chocolate chip country shuffles & almond milk maca”


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