We find ourselves here again, saddled up to the kitchen island sipping a cup of white tea sweetened with raw honey, chatting a lot longer than we intended to. This always happens. We are both working moms with hectic schedules and we know this is a luxury to be treasured…in fact, it’s a scene we’ve played out a few times before. There is comfort here for me – for any visitor –
I’ve been inside Jess Davis’ home a couple of times now. Each time my eye catches something new. I do believe that if I were to visit a hundred more times my eyes would continue to find interest and intrigue that I had missed the first 99 times. One of the marks of truly great design is just this – the layering of materials, patterns, styles, and composition that offers a depth of experience.
This recipe is a variation on my standard Chocolate Chip Cookie. Instead of toffee pieces, I’ve done pretzel pieces and even chopped maraschino cherries. (I like to save those for the Holidays.) If you can’t find the toffee pieces, these cookies are positively delicious with just chocolate chips and sea salt.
A few things before we start: I try to use mostly organic ingredients. I am conscious about my food and how it’s processed.