Sarah and I have baked so many recipes that I’ve just about lost the count—sugar cookies, berry cobbler, Sarah’s grandmother’s lemon scones, pumpkin chocolate chip cookies, zucchini chocolate cake, and vegan oatmeal cookies (when she decided to give up ALL animal products for lent) are just some highlights. And through all of our baking adventures, one thing I’ve discovered about Sarah is her extreme love of almond. So I thought it would be appropriate to share a recipe in honor of this obsession.
Hi, friends and followers! With this being my very first entry, I felt it was appropriate for me to start at the beginning. When did my obsession with eating food officially develop into a passion to bake?
It started with a chocolate chip cookie…and a boy.
Fall semester of junior year, I was setup on a semi-blind date for a military college’s ring ball. And believe it or not: this blind date turned into a real date, and that real date eventually turned into a relationship. Boyfriend—as I will refer to him here on out, unless he has another preference—was sweet in every sense of the word (still is!). At some point in the beginning of our courtship, he asked me to send him chocolate chip cookies. Being that I was his new girlfriend, I felt the extreme need to bake to impress. I was home for the weekend and spent hours searching the web for what I thought would be the best cookie OF ALL TIME that would in turn make me the best girlfriend OF ALL TIME.
When I finally decided on a recipe, I baked them, I packaged them in a newly purchased Tupperware container, and shipped them off to that majestic military school (sigh). He loved them, of course, and eventually he loved me too—for hopefully more than just the endless stream of cookie and brownie packages I sent (which continued until our graduations, a year later).
Over those three semesters, I baked at least 10 different chocolate chip cookie and brownie recipes for him. While some were complete flops, not chewy or fudgy enough, others were so yummy that I was sad to see them wrapped and sent…BUT, nevertheless, what made me absolutely ridiculously fantastically happy (aside from boyfriend) was baking! While I didn’t have a lot of extra time in college (I might have been an over-achiever), I started reading baking blogs and set aside time to bake at least a couple times a month.
Over the last 2 years, I have discovered that baked goods are so much more than something to gobble down for breakfast, birthdays, after dinner, or when in a bad mood. Baking and sharing is a stress-reliever, friendship-builder, master distracter, skill developer, a display of love and appreciation, and so much more. I am so excited to extend my passion and true love of sweetness onto this blog! While Pursuit of Sweetness is intended to be a collection of personal stories and sweet recipes, it is my hope that one day this project will develop into something much more.
For now, enjoy the recipe and come back soon!
- 1½ cups butter or margarine (softened)
- 1 cup granulated sugar
- 1½ cups packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 cups of all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 bag of semi-sweet or milk chocolate chips (4 cups)
- Heat oven to 350°
- In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy.
- In a separate bowl combine the flour, baking soda, and salt. Slowly stir in flour mixture to the sugar/butter mixture.
- Stir in chocolate chips.
- On an un-greased cookie sheet, drop spoonfuls of dough about 2 inches apart. Flatten slightly.
- Bake 11 to 13 minutes or until light brown.