Saturday, September 17, 2011

The Breakup


Dear Sugar,

It's been a while now since we broke up, but I can't stop thinking about you. Don't misunderstand, it's not that I want to get back together; I know you're no good for me.

I remember all the reasons I gave when we broke up:

~ You don't make me feel good about myself

~ You were so controlling

~ Sometimes being with you just made me sick to my stomach

~ And, I know this sounds immature, but, you were always more popular than me. When we went anywhere together, you were the one people were interested in. I need to have friends that care more about me than you.

But even though I know we're through and I'm better off without you, the problem is that I can't stop thinking about you and all the good times we shared. Baking together in the kitchen, cozying up together at the end of a meal, and those delicious stolen moments together late at night. I'm constantly reminded of you by all the friends we have in common. And when I'm lonely or bored, I still reach for you, like a phantom limb.

What we've shared was special and magical, but it can't go on. I learned a lot from our time together, and I grew a lot, too (several pant sizes), but I have to put an end to this. I'm seeing others now. I try to fill the void with my new companions, Stevia, date puree, and sometimes I still see my honey. They don't make magic happen like you did, but it's for the best. I've moved on. I won't look back.

Well, maybe just a little. Now and then.

Missing your sweet kisses,

Cookie Baker Lynn






Post Break-Up Cookies
(aka Hazelnut & Milk Chocolate Chunk Cookies)
-adapted from Flour

Just the right balance of tender, chewy, crunchy, and sweet, these are the perfect way to get over a break up. You make the dough one day, and the next day, if there's any dough left, bake up the cookies. Two comfort foods in one.


3/4 cup plus 1 Tbsp (1-1/2 sticks plus 1 Tbsp/ 185 gm) unsalted butter, at room temp
2/3 cup (140 gm) granulated sugar
2/3 cup (150 gm) packed light brown sugar
2 eggs
1/2 tsp vanilla extract
1-1/2 cups (210 gm) blanched whole hazelnuts, roasted
2-1/2 cups (370 gm) unbleached all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
12 oz (340 gm) milk chocolate, chopped into 1/2-inch pieces


1- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and scrape the sides and bottom of the bowl with a rubber spatula.

2- Add the eggs and vanilla and beat on medium speed for 2 to 3 minutes, until thoroughly combined. Scrape down the bowl again.

3- In a food processor, pulse 1/2 cup (70 gm) of the hazelnuts until ground to a fine powder. Roughly chop the remaining 1 cup (140 gm) hazelnuts. In a medium bowl, stir together the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate chunks. On low speed, slowly blend the flour mixture into the butter-sugar mixture. Mix just until the flour is totally incorporated.

4- For best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking.

5- When you are ready to bake, position a rack in the center of the oven and preheat to 350 deg.F. Line baking sheets with parchment paper.

6- Using a medium cookie scoop (about 2 Tbsp) make dough balls and drop them onto the prepared cookie sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

7- Bake for 9 minutes, or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

Store the cookies in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

(As always, the quality of your cookie won't surpass the quality of your ingredients. Make sure your hazelnuts are not stale or rancid and use good quality chocolate. I loved the Guittard I used in these.)

12 comments:

  1. Having just given up sugar as well I can relate. Thanks for the giggle!

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  2. Yea, breaking up is hard to do. I just keep going back and getting burned....

    True confessions, eating candy from Trader Joes while I read your post and feel guilty.

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  3. It's good to give a long relationship a second chance.

    I love the look of those cookies!

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  4. I'm still laughing, patients in the office think I ahave gone insane. Now before you judge I had a few moments so hopped onto my blog (shhhh yes while at work).

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  5. I've never given serious thought to giving up sugar, but I'm curious about it. Would love to see some great no-sugar cookie recipes! But these look pretty fantastic, regardless.

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  6. Oh, LOVE your letter. I firmly believe that sugar is the single most addictive non narcotic substance on the planet. I love it and it makes me feel absolutely lousy! I do love hazelnuts though... Maybe if I made some of those cookies and froze all but two, I could control myself? :D

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  7. Great post, Lynn! All the more power to you over those that hold you captive. ;)

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  8. SO controlling! sugar is equal parts evil and delicious, and that's the sad truth. great post, and great cookies--hazelnuts need more attention!

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  9. It all has to do with moderation Lynn! I've been on the Quick Weight Loss diet for months...when I bake sweets, I just taste and give the rest away to neighbors. It's tough, but ya gotta do it!

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  10. Lynn, you're so funny! I feel exactly the same about sugar. And these cookies... Well, I wish I could have a couple of them right now. :)

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  11. Best cookies ever, thanks for sharing your receipe

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  12. Oh, Lynn, I understand soooo well... I've cut back on sugar and, at the same time unfortunately, baking, and I miss it so much. The few times I have baked lately, I cut back the sugar in recipes, try to make them "healthier" but it isn't the same. I miss the unabashed use of eggs, butter and sugar of the "old days"... It is for the best, but those cookies, they are tempting!!!

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