Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened at room temperature
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup Ghiradelli semisweet chocolate chips
1 cup Ghiradelli dark chocolate chips
2 tsp water (add to flour)

Preheat oven to 375

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels. Drop by rounded teaspoon onto parchment paper or an ungreased baking sheet. I love to sprinkle my cookies with kosher salt before baking.

Bake for 9 to 11 minutes. Take a peek at the 8 minute mark, rotate the baking sheet. Bake for 2 more minutes or until edges are lightly browned and the center is slightly undercooked.
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Remove the cookies. Transfer them to a wire rack to cool.

These cookies are delicious served warm. Store extra cookies in an air tight container for up to three days.

For the past 5 years or so, my contribution to Thanksgiving has consisted of at least two vegetable sides that are not often at my family’s table. Brussels have become a favorite and this year I chose to add roasted carrots to my family’s Thanksgiving table.  I, of course, use carrots for my mirepoix.  Boiled carrots are not my fave and I’ve never thought to have them included as a part of my dinner.  About a month ago, I purchased a bunch of carrots from the Charlotte Regional Farmer’s Market www.ncagr.gov/markets/facilities/markets/charlotte/.  I purchased them without knowing what I’d do with them.  Once home, I scrubbed them and removed the tops.  Side note: Keep the tops, y’all. You can freeze them and use them to create your very own veggie or chicken stock.  I elected to half the carrots and roast them. My first batch turned out well, so I decided to make them again for Thanksgiving. Here’s what I did: ​