I took the recipe from the first link but used Guittard chips and tried refrigerating the dough for 24 hours first. Refrigerating the dough seems to lead to plumper cookies instead of my usual flat ones. The Guittard chips are definitely WAY better than good ol' Nestles toll house chips. So, next up will be the NY Times version to try. But, I have to say, the brown butter adds a very unique flavor to these. The bacon flavor, surprisingly is very subtle. All in all, yum yum.
There has been no sewing going on due to my extended back problems. But, 2 weeks away from sewing of any kind is enough....if I don't get downstairs and play with some fabric I think I'm going to start going nuts. Let's hope my back will cooperate.
Meanwhile, I'll leave you with a picture of my Spotted Valentine doing what he does best, being a slug.
