Recipe, Sweet

Making Memories…

Were you one of those people that hated high school? I was not… I loved high school. In fact, the last 2-3 weeks of high school I cried, yep, cried everyday. You could set a clock by my tears. It happened every afternoon at about the same time everyday… for at least 2 weeks. My friends were like family, and we still are for the most part. Most of us can go months without saying two words to each other, but as soon as any sort of news hits, we’re on on a group message like it was yesterday we were stapling each others hems on our skirt, “helping” each other with our vocab books,  sneaking out of Mrs. Neeley’s classroom one at a time, or quoting Mean Girls like it was going out of style (okay we still do that on a regular basis, let’s be real, that never stopped).

My friends mean the world to me, and it’s crazy to think that most of us have known each other since elementary school. They scary thing is some of those elementary school friends are going to have their little ones in elementary school before we know it – I’m looking at you Julie and Bethany. It’s been so fun to see my sweet friends grow up and become these amazing people. They have fascinating careers, husbands, wives, babies, they do marvelous things for their community, and all the while they stay loving, kind of heart, and thoughtful towards the friends and family who made them the way that they are today.

As I sit here thinking about how lucky I am to have such amazing people in my life, I start to think about all the good times we have had, the kind of times you cling to when good and bad news hits. A couple of weeks ago, we had both. I was so thankful for such a strong network of friends when we found out that our dear friend Eli was in a severe accident. It was so encouraging to see everyone come together and support each other even though some of us are 1,000s of miles apart. Eli, we’re praying for you! When you hear such tragic news, you have to start thinking about how blessed you have been throughout your life and even though there’s tragedy, there are also small blessings that come along too. You have to relish and cherish those happy moments. Blaire and Jeanelle,  CONGRATULATIONS on those sweet little babies! It seems so appropriate that baby Helms and baby Staffel be born a few months apart!

So to all of you – thank you for being there through the thick and thin, thank you for becoming the people that you are today, and thank you for loving in a way that no one else I know, loves. You all truly are marvelous, beautiful, and thoughtful people and I couldn’t be more proud or grateful to have you in my life.

I’ve always been the sappy one, yep, me MollsBalls. I was the one who wanted anyone and everyone to head over to my house virtually every week on Friday night so we could just spend time together, having fun, laughing till we cried, staying up late, and eating anything and everything Ger had in the kitchen. I believe it was Travis Penfield who coined it “Making Memories at Molly’s”. We all had so much fun on those Friday nights, wether we were playing Risk or Spoons, sitting out by the fire, or just hanging around the kitchen island talking and snacking.

Travis Penfield was also the reason I ever made chocolate chip-less chocolate chip cookies. Jaclyn, if you’re reading this post – don’t let him talk you into that, too. I think I made 2-3 batches of chocolate chip cookies almost every Friday of that senior year. Everyone had their special orders – Travis cookies sans chocolate chips, Adam with extra chips, most of the girls wanted them to be barely baked, and then one or two – including myself – wanted them crispy on the outside.

So, with all these thoughts swirling through my head, all the news we’ve received over the past couple of weeks, I thought it was only appropriate to make some chocolate chip cookies. Now, of course, these aren’t exactly the same chocolate chip cookies from that senior year. Since we aren’t the same as we were in high school, I thought it was only appropriate I make these cookies a little more “grown up” too.

I know, you’re all saying “Why mess with a good thing?” Well believe me, it’s worth it. These chocolate chip cookies are filled with milk chocolate and dark chocolate, they have a touch of almond flavor, and are topped with a sprinkle of sea salt. They’re splendid, and I hope you all make them and think about the great times you had with your high school besties.

We’re All Grown Up Chocolate Chip Cookies

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Step-By-Step
get the recipe
get together the dry ingredients…

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cream the butter… like reallllly cream it.

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add the sugars…

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splash in the vanilla and almond extract…

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this is where you have to pay attention add part of the flour (about half…

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beat that up… add one egg… the rest of the flour… then the other egg…

don’t forget to keep scrapping the sides of your bowl…

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stir in the chips…

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scoop them out, bake them, top with sea salt flakes, and let cool.

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LOVE YALL! Hope you enjoy!

We're All Grown Up Chocolate Chip Cookies
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Ingredients
  1. 2 1/4 cups flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 2 sticks butter
  5. 3/4 cup sugar
  6. 3/4 cup brown sugar
  7. 2 teaspoon vanilla
  8. 1/2 teaspoon almond extract
  9. 2 large eggs
  10. 1 cup dark chocolate
  11. 1 cup milk chocolate
  12. sea salt flakes - optional
Instructions
  1. preheat your oven to 350
  2. mix your flour, baking soda, and salt together together in a small bowl
  3. cream your butter - like really cream it, it should turn white - and then add your sugars - and mix together for a good 3 minutes or so - there should be no more sugar granules *BETWEEN ALL OF THESE STEPS YOU SHOULD BE SCRAPING THE SIDES OF YOUR BOWL
  4. stir in the vanilla and almond extract
  5. add half the flour, mix it until it's just dissolved
  6. add one egg mix it up
  7. add the rest of the flour until it's just dissolved
  8. add the egg and make sure everything is good and combined
  9. refrigerate the dough for 15 minutes
  10. scoop out your cookies on a parchment lined cookie sheet and bake for 9-12 minute or until golden brown
  11. let cool on the sheet for 3-5 minutes, sprinkle with sea salt if you're feeling adventurous and then move to a cooling rack
  12. once cooled, store in an airtight container
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