Chocolate Chip Cookies & Valentines Day

February, man. 

It's a rough month. 

School is hard. The weather is fickle. Life is tricky. And there's Valentines Day. 


 
Lately, I've been asking the cosmos to just throw me a bone. 
This past week I fell over twice because my backpack was so heavy, which simultaneously made me want to laugh and cry. 
I chose to laugh, but really wished that someone would just give me a hug instead. 

Also, Valentines Day is this week. 


There are about 2 things in the world that I hate. 
I hate papayas.
And I hate Valentines Day, even though it means lots of marked down chocolate on february 15th. 
Which is definitely a win for the stress-eating singles of the world. 


Whatever. 

Tonight, I made these cookies. 
This is the third time I've published this recipe here, and ironically, the last time I posted it was exactly around this time last year. These cookies somehow answer all my comfort food cravings and February sweetness needs. 


I hope you have a lovely week, and I hope your backpacks are a little lighter, and I really hope you make these cookies, because February man, it's a rough month. 

XOXO
m




Perfection In Your Mouth Chocolate Chip Cookies
from Baking: From My Home to Yours by Dorie Greenspan

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chips or chunks
1 cup finely chopped pecans or walnuts

Preheat oven to 375 degrees F.
Whisk together flour, salt and baking soda.
Working with a stand mixer w/paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each egg goes in. Reduce mixer speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed mix in chocolate and nuts.
Spoon on tablespoons of dough onto baking sheets, leaving about 2 inches between spoonfuls.
Bake cookies, one sheet at a time, for 10 to 12 minutes. Until light brown on edges and golden in center.
Allow cookies to rest for one minute. Then using spatula transfer to cooling rack.