It’s me! I’m back!
Guys, if I could even tell you how much of a whirlwind my life has been since I moved from L.A. Both emotionally (moving is so, so hard on the psyche) and physically. Searching for an apartment (the first one was a no-go thanks to pests, let’s just say I’m lucky to have gotten out of it efficiently and with such a clean break) while working and getting used to a new and exhausting job has been something else. And trying to get used to my new city without technically residing in that city yet has proven to be difficult (can’t wait for the days when I can actually start my real life here!) I was able to enjoy a whole 9 days at my family’s lake house with my family and Mark, which was easily the highlight of the summer, but on the whole I feel like a chicken with its head cut off. Suffice it to say, I wasn’t finding a lot of time to be in the kitchen. That ends now!
Kicking off, dark chocolate cookies! Simple and delicious. I don’t do a lot of cookies, mostly because I always eat the batter before anything even makes it into the oven. But these had a greater purpose in the form of ice cream sandwiches, which we’ll get to later.
I also got a cookie scoop and how have I gone so long without one of these?! Oh, because I don’t do a lot of cookies. Right. But the thing made scooping out uniform dough balls so frickin’ easy so I’d highly recommend you get one if you do lots of cookie recipes. I got mine from Sur la Table. I get everything from Sur la Table 🙂
Dark Chocolate Cookies (yields 16 cookies)
4 oz (1 stick) salted butter, room temperature
1 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/3 cup extra dark cocoa powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
Preheat the oven to 350 F.
In a bowl fitted with a stand mixer, cream together the brown sugar and the butter until mixture is light and airy. Then add the egg and vanilla extract and mix until well combined.
In another medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the bowl with the butter mixture and stir until combined.
Do everything you can to not devour the dough. Scoop 1-inch spheres onto a cookie sheet lined with parchment paper. Leave 2 inches of space between cookies! Bake for 10-15 minutes, then let cool completely on a cooling rack.