Last week was the first time I was in a courtroom.
Sparing the gory details, we had an ugly situation with a contractor that resulted in heartache and a court summons.
It feels good to win something. Especially when you’ve spent weeks preparing your argument and then three hours in front of the judge to make your case.
Even with the win under our belt, it still feels like a loss. The feelings of hurt and resentment don’t just end because you’re awarded a check.
I will never get the acknowledgment from the other party. They will never cop to their wrongdoing, even though a third party said it was true.
I’ve been here before, expecting other people to change because I want them to.
It’s an impossible feeling to know that you can’t control the way people act towards you. Just because you put out kindness and respect, doesn’t guarantee you’re going to get it back.
So I just gotta be okay putting my own vibes out there and hope they are well received.
When they aren’t, at least there are cookies.
And thank god for these cookies. I love to experiment with a fancy dessert from time to time, but damn there’s just something about homemade chocolate chunk cookies that makes you feel good.
Officially, this is my go-to recipe for chocolate chunk cookies. They are chewy on the inside but have that slightly crisp edge that makes the first bite oh-so-satisfying.
Not to mention they have an ABSURD amount of chocolate in them.
Cookies only need to have enough “cookie” to keep the chocolate together.
Anything extra is just…extra.
To make these even more delicious, I suggest sprinkling a bit of course sea salt on top to really take the flavor over the edge. Good luck eating just one.
Sea Salt Chocolate Chunk Cookies
Start making 1 hour before you want Sea Salt Chocolate Chunk Cookies
1 cup butter (two sticks)
1 ½ cups brown sugar packed (I use dark but I’m sure light works too)
1 large egg + 1 egg yolk
1 Tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp sea salt
10 oz chocolate chunks
Sprinkling of course sea salt
Preheat the oven to 375F.
Start by measuring out the brown sugar in a large mixing bowl. Then melt the butter in the microwave or on the stove top and pour the melted butter over the brown sugar. Mix until completely incorporated and let sit for about 5 minutes.
Then, mix the eggs and vanilla extract into the sugar and butter until fully incorporated.
Slowly add the flour, baking soda, and ½ tsp salt. I suggest stirring this by hand rather than using a mixer. Dump in the chocolate.
Get a baking sheet and scoop out the cookies onto the pan. I like to use a ¼ measuring scoop to help keep them uniform. Each pan of cookies will take about 8-10 minutes but keep an eye on them. As soon as they get out the oven, sprinkle on some of that coarse sea salt.
You’ll make about 36 cookies in total but they disappear fast.
Danielle
