Sunday, February 10, 2013

Chocolate Chip Cookies & Valentines Day

February, man. 

It's a rough month. 

School is hard. The weather is fickle. Life is tricky. And there's Valentines Day. 

Lately, I've been asking the cosmos to just throw me a bone. 
This past week I fell over twice because my backpack was so heavy, which simultaneously made me want to laugh and cry. 
I chose to laugh, but really wished that someone would just give me a hug instead. 

Also, Valentines Day is this week. 

There are about 2 things in the world that I hate. 
I hate papayas.
And I hate Valentines Day, even though it means lots of marked down chocolate on february 15th. 
Which is definitely a win for the stress-eating singles of the world. 


Tonight, I made these cookies. 
This is the third time I've published this recipe here, and ironically, the last time I posted it was exactly around this time last year. These cookies somehow answer all my comfort food cravings and February sweetness needs. 

I hope you have a lovely week, and I hope your backpacks are a little lighter, and I really hope you make these cookies, because February man, it's a rough month. 


Perfection In Your Mouth Chocolate Chip Cookies
from Baking: From My Home to Yours by Dorie Greenspan

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chips or chunks
1 cup finely chopped pecans or walnuts

Preheat oven to 375 degrees F.
Whisk together flour, salt and baking soda.
Working with a stand mixer w/paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each egg goes in. Reduce mixer speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed mix in chocolate and nuts.
Spoon on tablespoons of dough onto baking sheets, leaving about 2 inches between spoonfuls.
Bake cookies, one sheet at a time, for 10 to 12 minutes. Until light brown on edges and golden in center.
Allow cookies to rest for one minute. Then using spatula transfer to cooling rack.


Anonymous said...

These sound delicious. Happy Valentines Day, darling! I xx u.

Anonymous said...

I'm surprised you hate Valentines Day! It seems like you really love "love" and things affiliated with love.