Hi friends! We’re less than 48 hours from the New Year, and I guess it’s time to reflect on this crazy whirlwind of a year I know I’ve had! I graduated from college in May and just moved a week ago from the good ole South to New England! I’m starting a grown-up job in January, and I find myself pinching myself every morning to make sure it’s real. I never imagined to find such a perfect fit of a job so soon. It’s amazing to end this year on such a high note, because there were definitely a lot of bumps along the way. All the disappointments I faced as a post-grad seeking employment definitely made me a stronger and more confident person. Sounds cliche but being employed in a position I’m ecstatic about validates my dreams and work during my college experience. Having to talk about myself extensively during interviews has allowed me to find myself and figure out what I wanted out of a career professionally and personally. I felt super lost after graduation, but now I feel a sense of stability and adventure!
To end the year on a sweet note, I want to share my holy grail chocolate chip cookie recipe with you all! Semisweet chocolate chips are used in the recipe, which speaks to the bittersweetness of this year. No gloom here though! These cookies are sweet! Which is how we’re ending this year! A little about the cookies– these are the perfect combination of crunchy edge and chewy center. The crackling you see in the cookies reveal that ooey gooey chewiness. Not gonna lie, I under-bake at least one tray just, so I can basically eat molten cookie magma haha. Recipe following the picture!
Chocolate Chip Cookies
INGREDIENTS:
2 cups AP flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1/2 cup white sugar
1 cup packed brown sugar
1 tbs vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (or those of your liking!)
PROCEDURE:
1. Whisk together flour, baking soda, and salt in a bowl and set aside.
2. Cream together the butter, brown sugar, white sugar until well blended. Then add the vanilla, egg, and egg yolk. Beat until light and creamy.
3. Mix in the dry ingredients until just blended. A little white flecks from the flour is okay. Stir in the chocolate chips by hand; the white flecks will go away and no unnecessary gluten is built up in the cookies!
4. Cover and refrigerate the dough for at least and hour. When you are ready to bake, preheat the oven to 325°F.
5. Drop cookie dough 1/4 cup at a time onto parchment lined cookie sheets 3 inches apart.
6. Bake for 15 to 17 minutes or until edges are lightly golden brown. Cool on baking sheets for a couple of minutes before transferring to wire racks to cool completely.
ENJOY & HAPPY 2014 TO YOU AND YOURS!
Glamour & Whisk 