Travis's Favorite Cookie Recipe | Chocolate and Peanut Butter Chip

In honor of our anniversary yesterday I thought I would share my recipe for Travis's favorite cookie, chocolate and peanut butter chip. 

When Travis and I first started dating he proudly proclaimed that he did not really like sweets or baked goods. What?!? How is this relationship ever going to work out??

I brushed his comment aside and continued to bake and began to use Travis as my recipe taster, because he loved me and would try anything I made just to make me happy, awww. And then overtime a miracle happened! Magically,Travis's mindset changed and he began to frequently ask when I was going to be baking something next. Selfishly, I like to give myself all of the credit for this.

Travis's favorite flavor combination is chocolate/peanut butter and his favorite baked item is a cookie. I have made batches and batches of cookies and after combining and tweeking  many recipes, I have finally came up with Travis's favorite cookie, chocolate and peanut butter chip. These are exactly everything that a cookie should be; soft and chewy with a thick golden crumb and the perfect ratio of chips to dough.

These cookies speak many languages.

They can say, "I love you."

"I'm sorry."

"Tomorrow will be a better day"


Or maybe just, "I want a damn cookie."

I hope you all enjoy these as much as Travis does! What is your favorite cookie?

Travis's Favorite Cookie | Chocolate and Peanut Butter Chip

Yield: 2 Dozen

1/2 c. butter
1/2 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs.
1 tbsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
2 1/2 c. flour
1 c. peanut butter chips
1 c. semi sweet chocolate chips

Cream together butter, shortening and sugars, beating on medium to high speed for 3 minutes. Mix in eggs and vanilla on medium speed. Sift together dry ingredients in a separate bowl. On low speed slowly mix in 1/2 cup of the dry ingredient mixture at a time, being careful to not over mix. Lastly, slowly mix in chips until they are just incorporated in the dough. Scrape down sides and bottom of bowl. Cover with saran wrap and chill for an hour in the fridge or 30 minutes in the freezer.

Preheat oven to 375 degrees. Scoop approximately two tablespoons of dough out onto the cookie sheet (3 cookies x 4 cookies). Bake for 12 minutes or until golden brown, the very middle should look a tiny under cooked. Remove from oven and immediately place cookies on a cooling rack. Repeat with remaining dough. Enjoy!

The butter and shortening combo create the right texture for the cookie.
Do not substitute one for the other. 
Whenever making cookies make sure to always properly
cream your fats and sugars together.
Farm fresh eggs are the best eggs.
Travis agreed to be my hand model for this recipe since these are HIS cookies after all. 
Make sure your baking soda is fresh or it won't properly do its magic!
I have a thing for cute measuring spoons.
In case you are needing a gift idea for me... 
Slowly add in your dry ingredients so they do not explode everywhere! 
Gently mix in the chocolate and peanut butter chips.
You should probably try the dough to make sure it is good...just in case.
Side note- has anyone actually ever REALLY gotten sick from eating
cookie dough out the mixer?
Go ahead and preheat your oven while your cookies are chillaxin'.

Scoop them out onto your sheet.
Buy an ice cream scoop for scooping out cookies if you haven't already done so. 

Transfer to a cooling rack as soon as you take them out of the oven.
Let cool and try to not eat more than just one!

The Best Waffle You Will Ever Eat

A week or so ago I mentioned on, "Things I'm Loving Thursday," liege waffles. I also mentioned sharing a recipe for them. After mixing, combining and changing a couple different recipes I have found on the internets I finally came up with the perfect flavor combination. The outside is crispy, the inside chewy, with yeasty and sugary flavors, sprinkled with pockets of caramelized sugar. It is not suggested that you put butter and syrup on these like you do buttermilk waffles, they are delicious just on their own. When I made them last, we had them as dessert instead and topped with vanilla ice cream. Whenever you choose to eat them, I have no doubt you will love them! Let me know what you think!!

Liege/Street Waffles

1 pkg. yeast (2 1/4 tsp.)
1/3 c. warm milk
2 tsp. brown sugar
1/4 tsp. salt
2 c. flour
3 eggs
1 c. melted butter
1 c. pearl sugar (or smashed sugar cubes if you cannot find it)

Place brown sugar and 1 package of yeast into warm milk. Let sit for 5 minutes to activate. In a mixing bowl sift together flour and salt. Once yeast has activated stir into flour mixture on medium speed. Next mix in eggs, on at a time, on medium speed alternating with melted butter. Add vanilla. 

Cover and let dough double. You can also cover and place in the refrigerator overnight and then cook in the morning, do not add sugar. 

While your dough is proofing, if you were not able to find pearl sugar you can make your own by placing sugar cubes in a ziplock bag and smashing them with a rolling pin. You want small chunks of sugar. I like to think of making them into chunks the size of diamonds or crystals but that's just me. Once dough is doubled, gently stir in the sugar. 

Heat your waffle iron on high heat, then take around two tablespoons (an ice cream scoop works perfect) and put into the center of the sprayed iron. Let cook for five minutes or until the outside is crispy and browned. 

BE VERY CAREFUL when you take them off the iron and DO NOT eat them immediately. They are SUPER HOT and will burn your precious hands and mouth. Let cool and then enjoy! 
If you have never used yeast, don't let it scare you!
This is how it looks once it gets activated.
Mix together the flour and salt. 
Add the yeast mixture to the flour mixture so they are one happy family.
Alternated between golden deliciousness and eggs. 

3 eggs to be exact. 

I like to use vanilla bean paste sometimes instead to add
pretty speckles of vanilla bean. 

The mixture should be the consistency of runny bread dough. 
A warm window is always a good spot to let dough rise. 
If you cannot find pearl sugar,
sugar cubes will do. 
Sugared diamonds. 

Gently fold the crystals in. 
An ice cream scoop works perfect for scooping the dough. 

Drop in the center of the waffle iron.
A Belgium Waffle Iron works best.
This is Coco's Humane Society/Begging Face.
She LOVES waffles. 

You can eat them plain or...

Topped with your favorite flavor combination!