Just finishing up making a batch of chocolate chip and black walnut cookies. I thought about making a few without nuts, but decided it would be too much of a hassle.  In reality, these cookies are all about the combination of the chocolate and black walnut flavors.

I use the recipe on the back of the Nestle’s Tollhouse bag, with a few modifications. The biggest modification is changing the ratio of brown and white sugar in the recipe.  I  use one cup of brown sugar and a half cup of white sugar instead of three fourths a cup of both. More brown sugar in the mix makes the cookie thicker and chewier. Besides the sugar, I put in a teaspoon more of real vanilla extract and use butter instead of margerine.

Why do I always start these baking projects after 10?  I’m tired now.