Chocolate Chip Cookies

There is something really nostalgic about a chocolate chip cookie.

Nostalgic and perfect.

I love chocolate chip cookies.  I can remember being little and pulling a chair over to my grandmother's counter just so I could crawl on top of it and get into her cookie jars.  And yes I say JARS.  She had about 3 of them.  And I knew which one always held the home-made cookies.  The big owl.  I'd remove the lid, stick my little hand inside and as my fingertips touched the first one, a grin came across my face and my tummy would grumble.  The inside of that old owl cookie jar smelled so good.  Quietly I'd put the lid back on and hop down from the counter.  I was terrible at hiding the evidence though.  I'm pretty sure the chocolate all over my cheeks gave away what I had done.  My grandmother never seemed to mind.


"Some grandma's ride in limousines, wear fine clothes and diamond rings.  But my grandma is best by far, because she has a cookie jar."

Chocolate chip cookies.  Simple. Chocolatey.  Delicious.

There are numerous recipes out there for these cookies, and I'm sure we all have our favorites.  My favorite kind of chocolate chip cookie is completely loaded with chocolate chips, the inside is moist and soft, and the outer rim of the cookie has a golden brown crunch to it.  And they must be paired with an ice cold glass of milk for dunking. 

Chocolate Chip Cookies

2 sticks unsalted butter, room temperature

1 cup sugar

1/2 cup brown sugar

2 cups flour

2 tsp baking powder

2 tsp vanilla

2 eggs

pinch of salt

2-1/2 cups chocolate chips

Things you could add: 1 cup chopped walnuts, 1 cup oats or granola, 1 cup smooth or crunchy peanut butter, 1 cup M&M's or other candies

Mix butter, sugars, and vanilla in the bowl of a stand mixer fitted with a paddle attachment.  Beat until fluffy.  Add in the eggs one at a time, making sure they are completely incorporated.  Add the dry ingredients with the mixer on low, making sure not to over mix at this point.  As soon as all of the dry ingredients are combined turn the mixer off and stir the chocolate chips and any other additions by hand.

Scoop out balls of dough onto a cookie sheet (makes about 24 cookies) and bake at 375 degrees for 9-11 minutes.  The edges of the cookie should appear golden brown but pull the cookies out before the tops brown too much.

Lunch

I am amazed.

I actually got my fiance to eat a salad.  And this was it.  Baby spinach, topped with chunky bites of chicken, the perfect hard boiled egg and sprinkled with all the right fixings to make this a substantial lunch time meal.

We've had this for lunch the last few days because it is just...that...good.

Salad is one of those places where you can really put anything together. I've tried lots of different combinations, such as this one HERE.

For this salad I used:
Baby spinach
roasted chicken breast
sliced olives
diced red onion
shredded cheese
Texas toast croutons
hard boiled eggs
buttermilk ranch dressing

I had to share!  Lunch is good.

Coconut Macaroons

It feels like I haven't posted in forever.

 Things have been really crazy around here lately.  I've been going through the process of applying and interviewing for new internships for next year and it's been a really long and hard process.  After 15 applications, and 7 interviews, I'm still waiting to get a site.  I'm finding it hard to stay positive.

My fiance just quit his job, and while it has caused a little financial strain on us, I can't say I'm that unhappy about it.  He was miserable there, which in turn made me miserable seeing him suffer.  No one should have to go to work and endure the types of threats he was receiving from his bosses.  It's not even worth the money.  Life is too darn short, and he's taught me that.

 We were standing in the kitchen last night and noticed that it was snowing outside.  You know, those big fat snowflakes that make you want to go running outside with your mouth wide open to catch a few on your tongue.  Even though I had this urge I refrained.  Being reminded of the last time I did that while walking out of the grocery store with Ryan and being told that I "looked special".  That was enough to turn me off from catching snowflakes with my tongue.

He made the comment that he loves being here with me when it's snowing and I agreed.  Ahh the simple things in life.  Just like these little heavenly macaroons.  I love when I can whip something up with very few ingredients from the pantry, and in very little time.  Yum coconut.  Yum snowflakes. Yum Ryan (too much?)

Coconut Macaroons 

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp salt


Preheat oven to 325 degrees F.


Combine the coconut, condensed milk, and vanilla in a large bowl.  Whip the egg whites and salt on high speed in a bowl of an electric mixer fitted with a whisk attachment until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.


Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  Bake for 25-30 minutes, until golden brown.  Cool and serve.

If you want to be really naughty, dip cooled macaroons in chocolate or drizzle over the top.