I recently spoke at a church about the storm my family is going through and I mentioned that relationships can be the life preservers that help get you through the storm. My main life preserver is, of course, my relationship with God but Allison’s visit was also that for me. It was like someone threw me a rope so I could come up for air for a few minutes before I was tossed back in the waves to struggle some more. I hope you can be that “life preserver” to someone you are close to or even someone you are not all that close to! Maybe the storm is there to drive you into a closer relationship. Be sure you look around to see who might silently be calling for help.
In times when there is no human life preserver, I console myself with chocolate. I am sharing my new favorite chocolate chip cookie recipe below. I hope you enjoy and think of me when you make them! You could really let me know you are thinking about me by bringing me a few :)
Salted Dark Chocolate Chip Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) light brown sugar
1 cup sugar
1/2 cup powdered sugar
4 large egg yolks
2 large eggs
2 teaspoons vanilla extract
16 ounces dark chocolate chips
Maldon or other flaky sea salt
1. Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
2. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
3. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
5. Store airtight at room temperature or eat them all in one day so you don’t have to worry about it!