We had Belgian waffles this morning.

Me: You like it? I twisted the recipe a little.
Hubby: More dense and crunchy, but very good. What did you change?
Me: I forgot to put the yeast.

(That’s how you frame your mistake, friends!)

Dark chocolate, pistachio, and sea salt cookies

(Adapted from Joy The Baker)

For about 24 cookies

110 g butter (room temperature)
80 g sugar
95 g brown sugar
1 egg
1 tsp vanilla extract
175 g all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt
200 g dark chocolate chips
130 g pistachios (chopped)
1/4 tsp sea salt to sprinkle (optional)

1. Preheat oven to 300 F.
2. Place rack in the upper third of the oven.
3. Line 2 baking sheets with parchment paper or Silpat.
4. Beat butter and sugars until pale and fluffy.
5. Add egg and vanilla extract, and beat until combined, about one more minute.
6. In a bowl, whisk flour, baking soda, and sea salt.
7. Add flour mixture to egg-butter mixture.
8. Beat at low speed until just incorporated.
9. Mix chocolate chips and pistachios.
10. Use ice-cream scoop to scoop dough on to lined baking sheets, about 2 inches apart.
11. Sprinkle with sea salt if using.
12. Bake cookies for about 18 minutes.
13. Remove from the oven and allow to cool on baking sheets for about 5 minutes.
14. Cool completely on rack.