But doesn't it take more than a few months of traveling the world and one-on-one dates to fall in love with your future husband? We grow up and (usually) fall in love several times before we find our true match, and it's easy to relate long-term relationships with "the one." But as we get older I think past relationships work in our favor to help find what we are looking for in a mate - so maybe all it really takes is a few wonderful trips and a real connection.
Tonight I salute Ali with my tried and true favorite cookie, and wish her the best in love. After all, she's just a girl standing in front of (two) men, asking them to love her.
I can't even remember how I found this recipe - it's been in my browser for so long! And I apologize for the lack of photos but am directing you to the source of my inspiration. Dana's photos are delicious and mine turned out just as lovely, a true testament to the recipe! There's a ton of sugar but don't freak out - they're worth it!
Ashley's Salted Chocolate Chip Cookies
Not Without Salt via Dana
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 tsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
12 oz. chocolate
Preheat oven to 360 F.
Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during the process. Continue mixing while adding the eggs one at a time (make sure each egg is incorporated before adding the next). Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last bit of flour along with the chocolate. Stir with a spatula until just combined.
Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them and there is no need to press the dough down. Sprinkle each mound with a bit of sea salt.
Bake sheets, one at a time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for two minutes. Then carefully transfer cookies to a cooling rack. Repeat with remaining sheets.