a lot of things are happening simultaneously as i type this. i am watching the darkest hour and witnessing winston churchill’s moving speech that makes me want to suit up for the toughest war in history…
we shall go on to the end, we shall fight in france,
we shall fight on the seas and oceans,
we shall fight with growing confidence and growing strength in the air, we shall defend our Island, whatever the cost may be,
we shall fight on the beaches,
we shall fight on the landing grounds,
we shall fight in the fields and in the streets,
we shall fight in the hills;
we shall never surrender, and even if, which I do not for a moment believe, this island or a large part of it were subjugated and starving, then our empire beyond the seas, armed and guarded by the british fleet, would carry on the struggle, until, in God’s good time, the new world, with all its power and might, steps forth to the rescue and the liberation of the old.
and then my throat itches and i feel like i have lost the battle before it even begins.
recently, we ran out of chocolate chip cookies.
we usually buy voortman’s because we enjoy it, even though it is a bit expensive. the pack lasts us for a week and a half, but now we can no longer go out to buy another one. i had to improvise with cravinghomecooked.com’s recipe. it turned out pretty well, just the right consistency that andre was hoping for – “gusto ko yung chewy.”
so when things are grim and you are losing breath because of anxiety, run to God in prayer then turn to the kitchen to relieve your mind of stress haha. worked for me (kinda) at least for the moment.
in God’s good time, this will all be over.
chocolate chip cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup butter, unsalted, melted
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 cup brown sugar, packed light
- 2 medium eggs, room temperature
- 1 tsp vanilla extract
- 2 cups chocolate chips, or chunks
- combine the dry ingredients: combine flour, baking soda, baking powder and salt into a bowl and set aside.
- cream the butter: using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes. reduce speed and mix in the eggs, then add vanilla. slowly add dry ingredients, mixing until just combined. to keep from over mixing, use a spatula instead of your mixer.
- bake the cookies: fold in chocolate chips by hand. when ready to bake, preheat oven to 375°F. remove dough from refrigerator and allow to come to room temperature. drop spoonfuls ( 2 – 3 tablespoons) of dough onto baking sheet. bake for 10 – 12 minutes.
- cool on a wire rack before serving.
- if you want extra chewy cookies, use melted butter.
- be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! this will ensure you keep the cookies soft and will prevent them from turning hard. if you don’t have an airtight container, add a slice of bread which will keep them soft. it works the same way as you do with brown sugar.
- chocolate chip cookies are perfect for freezing. you can either wrap them individually or place them together in an airtight container. they will last in the freezer for 3 months, just warm them back up in the oven and enjoy.