Some people leave their workplace quietly, without making much fuss. Others are not granted the luxury to say goodbye to dear friends and colleagues when separated from their employment. And many write a note, wishing everyone the best for their personal and professional lives. Piecing together a letter in my head was easy. I have nine years of lessons and friendships – sisterhood – under my belt and respect for the people I interacted with in a professional capacity.
I felt bad this year for skipping one of the holiday traditions adopted when I started working at MJC. It was the first time I did not bake chocolate/cranberry/nut cookies for Christmas. I first shared those, but “my” repertoire grew to include speculoos and the best sugar cookies. I might have complained of bakers’ fatigue come January, but the faces of my friends and co-workers made it all worthwhile.
As I head into my last day at this particular office, I wish I could wear my gratitude on a platter. Sharing the recipe is hopefully the next best thing. Here’s to a sweet close to this chapter.
By March 7, 2014Published:
A tender chocolate chip cookie packed with semi-sweet and white chocolate chips, cranberries, pecans and pistachios. The dough can be frozen into logs for later use, up to three months.
Adapted from AllRecipes.com
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder whisked into the flour
- 1/2 teaspoon baking soda whisked into the flour
- 1/4 teaspoon salt whisked into the flour
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup salted pistachios shelled and roughly chopped
- 1/3 cup pecan halves toasted and roughly chopped
- Preheat the oven to 350˚F.
Using a hand mixer or a stand mixer with a paddle attachment at medium speed, cream together the butter and the sugars in a large bowl. Add the egg and vanilla extract and beat for an extra minute.
- Reduce the mixer speed to low and stir in the flour/baking powder/soda in two batches into the bowl. Continue until well incorporated.
- If using the stand mixer, add the chocolate chips, dried cranberries and nuts and "pulse" until these are distributed evenly into the dough. Otherwise, mix them in with a wooden spoon.
- Drop the cookie dough into a cookie sheet using a 1 tablespoon round measuring spoon. Bake the cookies at 350˚F for 10-13 minutes.
- Transfer cookies to a cooling rack and store on an airtight container or sealable storage bag for up to 4 days.
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