Well hello there! I’ve decided to put less pressure on myself to write perfect posts, and just throw some things up here when I have time. Maybe that way it won’t be a whole YEAR before I post again?!
A few things have changed around here since I made that Brown Sugar Cherry Pound Cake below. Mainly, I have two kids now! A Calder and a Jack. Little man Jack turns ONE next month, and I have so much to say about his first year (and what a wonderful whirlwind it’s been!), but for now let’s just focus on these cookies.
These cookies! They’re so good. Like, I made them once a week for four weeks good. I know the recipe by heart good. I’ll never not have some in my freezer good. Know what I mean?
Everyone has their own idea of what the perfect chocolate chip cookie should be, and these are definitely mine. They’re soft on the inside and chewy at the edges, gorgeously rippled on the surface and full of deep, nutty, caramel flavor within. Plus they’re pockmarked with puddles of pure chocolate, and do I need to keep describing these? Are you just going to make them already? No mixer required! No waiting for butter to soften! No “curing” dough in the fridge for 24-48 hours! You could be eating them in like 20 minutes. Go. Go now.