Biscuits Aux Pépites de Chocolat

I don't speak French, though I wish I did. Anything you say automatically sounds ten times better in French. I was really at odds to even post my chocolate chip cookies...because ANYONE can make chocolate chip cookies. These aren't special...no secret ingredients. Just really good num nums. So I thought...hey I'll just lure people in with a fancy French name so like y'all will think I'm really cosmopolitan and not a hick playing with the English to French translator. Um. Yeah. I don't think it worked.

I'm a jerk.

I forgot my husband's birthday. 

Not intentionally. 

I knew the date.

I just had my days mixed up.

Thankfully he has a sense of humor.

Apparently my husband never read this book.

Then to top it all off the dog barfed today on the welcome mat. I almost stepped in it. I guess that's what I get for laughing at my husband eating the Jambalaya seasoned with Buster's saliva. I'm making up for it though. I can't quite share it with you yet because the treat I'm making for my husband is the Daring Baker's Challenge for this month. I wish you could smell my house right now...its unbelievable!

Anyhow here is the recipe for the chocolate chip cookies I make. It's one of those recipes I never wrote down cuz I make them all the time and I just kind of know it by heart. I love these. They are a crispy cookie. I leave them out in the open for a day just to get them a little crispier.  I can dunk them in milk and the cookie holds its integrity as I suck the milk out when I take a bite! That there is bliss. 

Chocolate Chip Cookies by Momma Cupcake

• 2 1/2 cups all purpose flour
• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter
• 1/2 cup veg shortening
• 1/2 cup vanilla sugar
• 2 eggs, room temp
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tsp sea salt
• 2 pkgs of chocolate chips
• 2 cups of whole pecans

1. Sift dry ingredients together in a medium size bowl. 
2. In your stand mixer cream together butter, shortening, and sugars. 
3. Beat till light and fluffy. 
4. Add vanilla and eggs and beat for one minute. 
5. Add dry ingredients and beat until just incorporated. 
6. Add chocolate chips and pecans and beat until chips and pecans are well distributed. 
7. Refrigerate for one hour. 
8. Heat oven to 350. 
9. Roll cookies into 1 inch balls. 
10. Bake for 12 minutes or until golden brown on lightly greased cookie sheets.
11. Enjoy!