Another year has passed, and it was crazy and fulfilling and awful and mind-blowingly incredible.
I feel like I grew up a little last year.
And then again, maybe not—I didn’t keep up with this blog as much as I would have liked, and I left the salads I packed for office lunches in the fridge all too often to go out for a burger.
I got excited about getting a little fitter, and then I got even more excited about chocolate mousse.
I tried to be a better person.
This year, I won’t set resolutions. I love the path I’m heading down—I’m going to just keep on keepin’ on.
Though it wouldn’t hurt to make a few more batches of chocolate chip cookies.
Here’s to all the good behind us, and all the great that awaits. Wishing you and yours the very best for 2017 and beyond.
Gift Basket Cookies
I made these to use up some of the random gift basket chocolates I had. You can also use regular chocolate chips.
- 1 cup butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups chocolate bark and chocolate almonds, cut into chunks (you can also substitute chocolate chips)
- Preheat the oven to 350 degrees Fahrenheit. Line a few baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing until completely incorporated. Mix in vanilla.
- Sift in all dry ingredients (flour through salt). Stir until you can’t see any dry powder anymore.
- Fold in chocolate chips.
- Spoon onto prepared cookie sheets, leaving about an inch and a half between cookies.
- Bake for 12 minutes, or until the edges are golden brown and the centre is dry.