Is it time for Tea?

Have I mentioned that Steve spoils me? He is just the best! These are my favorite cupcakes from Jack & Jill's Bakery in Santa Monica. They are decadently moist and yummy. Quite often he comes home and surprises me with treats for my tea ~ and amazingly never eats any himself. Such self control is quite foreign to me and Mr Puffy.

This was actually a good day to provide me with tea treats as I have new neighbors and I just so happened to bake cookies ~ to give away. The cookies I baked aren't your typical English tea treat but rather are American cookies at their best which means they are chock full of delicious ingredients. I hope you (and they) enjoy them as much as I do!

Valley Farms' Very Best Chocolate Chip Cookie Recipe

Ingredients

11 Tablespoons unsalted (sweet) butter (softened)

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. vanilla
1/2 tsp. water

1 egg

1/2 Cup extra-fine baking sugar (white granular sugar)

1/2 Cup packed brown sugar

1 2/3 Cups All Purpose Flour (sifted)

1/2 Cup chopped Pecans

1/2 Cup flake coconut

8 oz. Semi-Sweet Chocolate Chips

Steps:

1. Preheat oven to 375 degrees.

2. Combine all ingredients except the AP (all purpose) Flour, Pecans, Coconut, and Chocolate Chips.

3. Add flour and mix until just combined with a spoon (not a mixer, or you will over mix).

4. Add Pecans, Coconut, and Chocolate Chips.

5. Bake until golden brown and transfer to cooling rack. Start checking at 12 minutes (but I unusually find it takes closer to 17 minutes).

This recipe makes approximately 1 1/2 dozen large cookies and is from a Bed & Breakfast recipe I found on line, to which I made just a slight modification or two, mainly to clarify the ingredients.