Now they are magical.
Can I just talk to you guys about how awkward of a human I can be for a second?
The other day, I went to my neighbor’s house to drop something off and they invited me inside to chat with them.
A couple of their kids were finishing eating dinner so they brought me into the dining room and they sat down while talking with me.
I pulled a hair tie off of my wrist and started stretching it in-between my thumb and forefinger, feeling awkward that I was interrupting their family dinner… And then it happened.
As if in slow motion, the band rolled off of my thumb and shot like a bullet off of my forefinger aimed directly toward this nice unsuspecting family trying to eat their dinner in peace.
There sat one of their adult children, happily eating a slice of pizza, his second slice sitting neatly on his plate in front of him when he got an added ingredient he wasn’t expecting.
My hair tie.
He peered down at his newly contaminated dinner and then slowly glanced in my direction.
A nervous giggle escaped my lips as I slowly approached him to retrieve my projectile.
I apologized profusely while his mother laughed hysterically.
After that I was sure to make a quick and graceful escape. Like a gosh dang swan.
I should probably make him these cookies to apologize for ruining his delicious looking pizza.
If anyone knows the gravity of that kind of situation, it’s me.
You do NOT mess with someone’s pizza.
- 1/2 cup butter, softened
- 1/4 cup full fat cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt, to taste
- 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
- Prepare your cookie sheets by covering with parchment paper or lining them with silpat baking mats. In an electric mixer fitted with the paddle attachment, combine butter, cream cheese, sugars, egg, and vanilla and beat on medium-high speed until smooth, light and fluffy. This will take about five minutes. Scrape the bowl, then add flour, cornstarch, baking soda and salt mixing until just combined, for about one minute. Add chocolate chips and chunks and beat just until incorporated, or fold in by hand. Using a 2-inch cookie scoop, form heaping mounds placing 2 inches apart on your cookie sheet and flatten slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat your oven to 350° F and bake cookies for 8-9 minutes. Do not bake longer than 10 minutes - the cookies will harden as they get cooler. Cool cookies on the sheet for 5 minutes and then remove to a wire rack to continue cooling.