It has been a long couple of weeks--I can't tell you how much restraint I just had to apply to avoid cramming about a hundred more o's into the word "long." I'm talking twelve-hour work days for many, many days in a row. Yes, I'm aware of the apparent insensitivity of that statement, coming from a person married to an almost-doctor... but holy shmokes, y'all, I'm just not cut out for that much action. Especially not when 85% of those hours are spent meeting, organizing, and entertaining new people and partaking in an endless amount of ice-breakers and team-builders. My inner introvert weeps from exhaustion.
Aside from running myself ragged, however, it's been quite a successful August thus far, and I'm tickled pink with the way things are going at work. That's why I felt completely justified in treating myself to what I had coming to me this weekend.
What's that, you might ask? Why, copious amounts of chocolate. That's what.
How can I possibly explain my love for chocolate? Let's just say, if my love for Dr. D is infinite (which, duh, it is), and my love for chocolate is a mere fraction of that infinity... it's still infinite, right? I mean, I'm no mathematician. But yeah. Chocolate is pretty great.
I found this cookie recipe at allrecipes.com, and I have a feeling it'll make it into the regular rotation. I made them with an egg substitute per usual, and they are exactly what I wanted (and earned!) after these past weeks. The hubster is also fond of them, so that's an added bonus. Let me know if you try this one out, and enjoy.
Chocolate Chocolate Chip Cookies
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. In large bowl, beat butter, sugar, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes approximately 48 cookies.