posted on: Monday, October 29, 2012
Today I made my comfort chocolate chip cookie recipe, the one with honey and lots of cinnamon. It's sweet, or course, but it's also exceptionally warm and makes me feel safe when I eat it. I woke up at 6:30am with an urge for something warm and comforting. I needed a little comfort.
This weekend Hawaii had a Tsunami warning. We have family and friends that live in Hawaii and I was so scared for them. Luckily, nothing happened. I was crossing my fingers that the same would be the case for our friends and family in the East Coast and that Frankenstorm would be nothing but a big scare. Right now, as I keep checking the news, it certainly looks scary. We've experienced a flood before and it's a tremendous amount of work. Luckily we were all safe. I'm thankful people are safe (so far) but my heart still aches when I see houses and streets underwater. A flood is something I wish on no one!
Last night I felt an earthquake and that was also super unsettling.
Natural disasters sure makes me feel little.
I hope you are all safe where ever you are and if you're in the need of a little comfort chocolate chip cookies may help. This recipe is especially good for that.
Chocolate Chip Cookies with Honey
makes 2 dozen cookies
1 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1 large egg at room temperature
1/6 cup honey
2/3 cup cinnamon-sugar (white granulated sugar mixed with powdered cinnamon. You decide on the ratio. I love cinnamon so I always mix in a lot of cinnamon.)
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
Preheat oven to 350*. In a medium bowl mix the flour, salt, and baking soda and set aside. Cream the butter, honey, and sugar, for 5 minutes. Stop every minute to scrap the sides of the bowl with a spatula. Add the egg and vanilla extract and mix until just combined. Add the flour mixture and mix on low until they're well incorporated. Stir in the chocolate chips. Go down the cookie sheet dropping tablespoon-sized balls of dough. Leave about 2 inches between they. Bake for 8-10 minutes, just until golden brown. Cool on a rack before serving.