This year has turned out to be memorable—and not in a way I ever imagined. The words isolation, quarantine, online, and virus inundate the news. It’s scary, but I’m trying to find the silver lining in all of this. So, what am I grateful for today?
I have the opportunity to spend time with my family. We are all stuck inside, which means we are all together. Though we may argue over pointless things, I have found comfort in our daily conversations, nightly dinners, and news watching parties.
I am also grateful for the friendships in my life. Even though the semester has been cut short, I’ve never felt closer to my friends. We continue to text, share random updates on our days, and panic together. Those who reach out to you in times of crisis are true friends—and so I am thankful for those true friends in my life.
This whole situation has also allowed me to reconnect with myself spiritually. When the semester becomes busy, I forget about what matters most. I’ve found solace in my faith.
Finally, these cookies. I’ve found time to bake, which means these cookies have been on my plate (and in my stomach). I adapted my recipe from the Modern Honey blog! It’s already a wonderful recipe, so definitely give it a look. 🙂
Chocolate Chip Walnut Cookies
- 1 cup cold butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cup cake flour
- 1-1/2 cup all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips*
- 2 cups walnuts, chopped
- Begin by pre-measuring all of the ingredients. This will ensure the dough making process occurs smoothly.
- Cream together butter and sugars.
- Add eggs on at a time until combined.
- Add vanilla, flours, cornstarch, baking soda, and salt. Do not over mix. Make sure the mixture is just combined. Flour particles may remain.
- Fold in chocolate and walnuts.
- Roll into six ounce balls and refrigerate for 2 hours or overnight.*
- Once ready to bake, place in a 410 degree oven for 10-12 minutes or until the outside is golden brown. Allow to cool for 15 minutes and serve.*
- Recipe adapted from here.
- You may use 2 cups of semisweet chocolate chips. I prefer a sweeter cookie, so I used a combination. You may also simply chop up a bar of chocolate.
- Vanilla extract is not included in the original Levain cookie; however, I feel that it adds a nice touch to the overall flavor.
- You do not have to make 6 ounce cookies (although you should for the full Levain experience 😉 ).
- Some people have found that allowing the dough to rest isn’t a big deal, but I find that rested dough has a more concentrated flavor and bakes evenly.
I hope you decide to spend your time inside doing what you love. Whether that be baking or writing, reading or sleeping, or studying or cooking. Spend this time to reflect on all that you have. Sending you all my love!