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Cakes get a piece. (Like my husband). Small batch. Hand-crafted. Parchment included! It's like we're baking together but you don't have to listen to me talk. Kentucky proud. They taste scratch-made because they are scratch-made. I figure we are just tag-teaming the action, like wrestling. I never thought nuts fit well in chocolate chip cookies. The flavors and textures just didn't mesh. But I love nuts. (insert comment here) So I set out to make it work. Toast the nuts, a little extra salt, dark brown sugar, molasses, and a touch of rye flour. There ya go. Hand-measured and blended in very small batches (think dozens not thousands). www.sweetcakes.com. Facebook. Instagram.
Additional info
Walnut & Chocolate Chip Cookies: 8 Tablespoons Unsalted Butter, melted & cooled. 1 Egg Yolk (crack egg into a bowl, lift out yolk). 1 Package of this cookie mix (good thinking, you, nice choice!) With a fork, hand, or stand mixer combine the butter with the sugar packet (1). Mix well. Add the egg and stir to combine well. Add in the flour packet (2), mix well. Add in the chip packet (3), again, mix them bad boys in there. Scoop big, golf-ball sized portions of dough onto a cookie sheet lined with parchment paper (provided) leaving about 3 inches of space between. Let those bad boys chill in the fridge for about 15 minutes or 10 minutes in the freezer. Heat oven to 325 degrees . Bake for 10-12 minutes, turning the sheet 180 degrees halfway through cooking. Allow cookies to rest for 5-10 minutes before trasferring from parchment to a cooling rack. Like actually wait, they need the rest. The Best Ice Cream Sandwiches Prepare cookies per instructions Bake for just 12 minutes Allow to cool completely, but only just so. Chips should still be melty. Add a scoop of your favorite ice cream betwixt 2 cookies. Wrap tightly in plastic wrap and freeze at least an hour.