Happiness is… Chocolate Chip Cookies

Some days are hard.  Really hard.  So hard that all you want to do is curl up in a ball and cry.  And it’s okay to have a bit of a cry and get it out, but you can’t do that forever.
Sometimes you have to put it all aside for a day, and let yourself enjoy the good things.  Save the worrying for tomorrow… today I’m going to focus on happy thoughts!

Like beautiful flowers that come out for the spring sun.

And home grown herbs.

Loving pets.

And cookies.  Chocolate Chip Cookies to be exact.

Ever since being on a gluten free diet, there’s one thing I’ve been craving more than anything else.  Big soft, chewy, choc chip cookies.

These cookies satisfied that craving.  And Zoey usually doesn’t like gluten free food, but I think she’s made an exception for these.

Yep, these cookies are my happy thoughts.  Just one or two more of these delicious cookies and I should be able to fly, and create a perfect patronus!

What are your happy thoughts?

Chewy Chocolate Chip Cookies
Recipe from Land O Lakes, slightly modified

Makes approximately 2 dozen.

2 1/4 cups Orgran Flour Plain Flour.  Wheat And Gluten Free.
1 tsp Gluten Free Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/4 tsp xanthan gum
3/4 cup Nutellex (room temperature)
3/4 cup brown sugar (firmly packed)
1/2 cup white sugar
2 large eggs (room temperature)
2 tsp vanilla extract
2 cups Nestle Dark Chocolate Melts

Preheat oven to 190C

Into a medium bowl, sift flour, baking powder, baking soda, salt, and xanthan gum.  Make sure it is well combined, then set aside.

In a large bowl, combine Nutellex, brown sugar and white sugar.  Beat on a medium speed, scraping down the sides when necessary, until mixture is creamy.  Add eggs and vanilla and continue to beat until well combined.

Reduce to a low speed and gradually add flour mixture, and continue to mix until well combined.

Break up the Nestle Dark Chocolate Melts into smaller pieces – roughly into quaters – and fold into mixture.

Drop table spoon amounts onto a baking tray covered with a sheet of baking paper, approximately 2 inches apart.

Bake for 9-12 minutes, or until you notice a light golden brown colour on the base of the cookies.

Allow cookies to stand for 1-2 minutes before transferring to a cooling rack.  Then eat!!!


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