myself, along with mary from ocean breezes and country sneezes and susan from beyond my kitchen window had planned on all posting a recipe out of SARABETH'S BAKERY COOKBOOK for the first day of SPRING. and i missed it. we had some trouble here with the storms that hit california yesterday at Farmhouse Kitchen...but all is well now...so here i am. late. but here nonetheless... 
what makes these cookies extra special is their crisp, light, meringue-like texture....
i had a little help from Teddy...that was before his trip to The Golden Paw...i just LOVE his fuzzy face...and that's his buddy Whiskey Sour there...that big furball getting some sun before the rains hit by the kitchen door.Chocolate Cloud Cookies adapted from Sarabeth Bakery Cookbook
1 1/3 cups superfine sugar
1 1/3 cups packed light brown sugar
16 Tablespoons ( 2 sticks ) unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt ( i used Maldon's)
2 cups ( 8 ounces ) toasted, sliced almonds ( i used walnuts )
2 cups ( 12 ounces ) semisweet chocolate chips
1. Position racks in the middle of the oven and preheat to 350 degrees. Line sheets with parchment paper. Beat the butter in the mixing bowl. Add in superfine sugar and light brown sugar. Beat till smooth. Add vanilla and eggs and beat about 5 minutes.
2. Add in flour, baking soda and salt. Do not overbeat. Mix in nuts and chocolate chips.
3. Drop dough onto cookie sheets. Bake 15 to 18 minutes. ( here is the secret trick) about 3 minutes before the cookies are done take them out of the oven and rap the sheet on the counter to deflate the cookies. This will give them their signature cracks. Return to the oven till done. Cool cookies on the pans. Store in an airtight container for up to 5 days. If they last that long.
.JPG)
