Truth be told, my mind has been restricted to legal analysis and existential thoughts. I have been focusing on getting back into law-school mode--believe me, it's easier said than done after a month of enjoyable holidays--while at the same time planning for my first summer as a "lawyer." On the one hand, at the end of the day I'm still hungry and inclined to share my thoughts; on the other, I'm still a first-year law student anxious to reach that time of the day/night when I can slump on my couch and watch Netflix. And let me tell you, that time seldom comes as soon as planned for.
That is my lame excuse for disappearing from the blogosphere.
Now moving onto something more cheerful...
I've been thinking (seriously) about getting a dog.
I know what you're going to say, If you don't have time to cook dinner and write about it, how are you going to have time to care for a dog? There's a lot of merit to that question--probably more than I'd like to admit--but at the same time, a dog will bring me something that not even the most delicious piece of my favorite dish can bring me. Yes, I'll probably be extremely stressed and tired for the first few weeks (or months). And yes I'll likely regret my decision once or twice (or thrice). But I'll also have a happy and cheerful companion; I'll have the company of a charming, cute, cuddly friend; and most importantly, I'll have a perfect roommate (provided I pick the right breed!).
Anyways... something to think about.
And now the food. Here is the recipe to quick, yet delicious, chocolate peanut butter chip cookies. The recipe is very simple and you'll likely have all ingredients--maybe not the peanut butter chips--at home. So they are the perfect chocolate (and PB) fix.
Active time: 20 minutes; total time: 30 minutes + cooling.
Makes about 3 dozen.
- 1 1/2 cups of all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened,
- 1/4 cup smooth nut butter (I used almond butter)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 1/2 cups peanut butter chips (and a few chocolate chips!)
- Preheat oven to 375F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
- In a large bowl, beat the sugars, butter, and nut butter until well combined and mixture is light and fluffy. Beat in vanilla, egg, and water.
- Stir dry ingredients into wet mixture and blend well. Fold in the peanut butter chips.
- Scoop tablespoonfuls of dough onto the prepared sheets and flatten each cookie into a 1/2-inch thick round.
- Bake cookies for 7-9 minutes, or until set. Remove from oven and let cool.