My Long Easter Weekend plus Mrs. Wakefield's Chocolate Chip Cookies

.  Geesh, I feel like so much has gone on lately that I haven't been able to update you all on.  That is, if you care.

Let's see...where to begin?

How about Easter!?  I ended up taking a few days off during the week before Easter so I could head back to Minne.  I mentioned earlier that my parents are moving back to Seattle [to be closer to family, my mom got a new job, etc.], so this visit was a little more special than most.  And odds are it's the last time I made the drive through [boring] ol' Iowa and on up to Woodbury with an actual place to call my home.  So all in all, it was a bittersweet trip.

But ironically, it was one of my most favorite visits back home I've had in a while.  I headed into the long weekend with virtually no plans aside from hitting up the Mall of America [a.k.a. my heaven on Earth] and that was a great feeling in itself.  I started off the vacay with meeting up with my two very best friends in the entire world, Mel and Brit.

But it wasn't simply a trio, Brit just had her second daughter, Grace, in January, so this was my first encounter with the beautiful little babe.  And Brit's first, Nora, is basically my favorite little person ever and spending time with this group was easily the highlight of the week.  We did nothing but lounge around and catch up on each other's crazy busy [and very different] lives but I don't think any of us would have had it any other way.  Don't you just cherish those types of friendships?

And of course I brought along my own babies, Graham and Tilly, and let me tell you...Nora couldn't get enough of them.  Just like her favorite aunt [that would be me], she's a true animal lover and I think she probably walked Graham for four miles throughout the house while the 'grown up's' chatted.  And lucky you, I managed to snap an adorable video clip of Nora doing what she does best.

The rest of the week was laid back city.  The fam and I made a trip to the MOA, watched a lot of [March Madness] basketball games, and just enjoyed each others company.  Pretty nice, if I do say so myself.

Sadly, I had to leave back to Omaha on Easter so I didn't actually get to experience stuffing myself silly with holiday foods.  Sad day, huh?  But I did manage to contribute to the Easter spread by making my forever-favorite Hummingbird Cupcakes and decorated them like birds nests.  Supa cute, huh?!

So to go with my very family oriented, nostalgic trip back home, I felt like this classic chocolate chip cookie recipe was the perfect complement.  Not only are plain chocolate chip cookies [or PCCC as my comical Dad likes to call them] are my dad and Robbie's absolute favorite treat, but what person doesn't associate their family [particularly you mama's] with the smell of buttery PCCC's baking in the kitchen?  Because I know growing up, Nestle Tollhouse chocolate chip cookies were a staple in our house.

So why is this particular recipe my absolute favorite?  Well for one, it's buttery.  And uber chocolatey.  Oh, and includes a chewy center with ever so slightly crispy edges.  I'm basically describing the quintessential cookie, but you shouldn't be surprised because this recipe is a play off Mrs. Wakefield's Chocolate Chip Cookies.  And who doesn't go gaga for that homey Nestle Tollhouse chocolate chip cookie recipe on the back of the package?  But I do love the fact that I found this recipe in a cheap old book I bought from a used book store...who-da thunk?! 

I bet reminiscing about your childhood cookie favorites has your mouth watering by now, so hop on into the kitchen and whip yourself up some good ol' PCCC's.

Let's see if we can get that acronym to stick...  .

My Notes:

• If you're looking for a little crunch in your cookies, add in 2 cups of chopped walnuts or pecans.  I omitted this ingredient when I made them but like usual, it's all your preference!

Adapted from The All American Cookie Book

Ingredients:

2-1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. unsalted butter, softened

3/4 c. plus 2 tbsp. packed light brown sugar

1/2 c. plus 2 tbsp. sugar

2 large eggs

2 tsp. vanilla extract

2 c. semisweet chocolate chips

Directions:

1. Heat oven to 375°F.  Coat baking sheet with nonstick cooking spray; set aside.
2. In a medium bowl, sift together flour, baking soda, and salt; set aside.  In a large bowl, with mixer on medium speed, beat together butter, brown sugar, and sugar until blended and fluffy (about 3 minutes).  Add eggs and vanilla extract and beat until evenly incorporated.  Stir in the flour mixture, chocolate chips, nuts (if using), just until evenly incorporated.
3. Drop dough onto prepared baking sheet by scant tablespoonfuls, spacing 2 inches apart.
4. Bake 8 to 11 minutes or until golden brown all over and slightly darker at edges.  Remove baking sheet from oven and let stand for 1 to 2 minutes before removing cookies to wire rack to cool completely.  

Yield: 3 dozen cookies