I am going to Hawaii today!!
This also means I get to see my boyfriend again after 3 months. It’s exciting for me, but not so much for him. You see, the whole reason he is going there is because he’s presenting a math paper that he worked on at this conference so that it will get published.
But for me? Vacation time!!
But the part BEFORE the flying. That is what gets me anxious. Since I don’t travel that often, I get kind of nervous on planes. Maybe it’s because I’ve watched too many horror movies on planes as a child. Or maybe it’s because there always seems to be a really sick person beside me, which will make me sick on my vacation. I’m not sure. In any case, I am bouncing around the place like a shaking chiwawa.
But of course, when I’m anxious, I bake. And baking, in my opinion, is always a good idea.
These cookies were so good. My plan was to take them to the airport to snack on while I’m on my 6 hour flight, but I’m not sure they will last another 3 hours. At least when I get on the flight I will be stuffed with these cookies. I can only hope that will make me less anxious.
I may try to post more recipes during my stay, but I can’t promise anything. Until then, please make these cookies. You will thank me.
Chewy Double Chocolate Brownie Cookies that are so soft on the inside. They make a great quick and easy dessert or snack recipe
- 2/3 cup shortening
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 Tbsp water
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 2 cups chocolate chips
Preheat the oven to 375˚F.
In a large bowl, beat together the shortening and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Mix in the vanilla and water until fully combined.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. Slowly mix in the dry mixture to the wet ingredients until fully incorporated. Fold in the chocolate chips.
Drop the dough by tablespoonfuls onto ungreased baking sheets.
Bake in the preheated oven for 7-10 minutes. Let the cookies cool for around 3 minutes on the baking sheet, then transfer to wire racks to cool completely.