It’s a happy Monday indeed because today the movers come, our new couch gets delivered, AND the internet will finally be installed.
I can’t decide if I’m more excited about the internet or the Keurig.
I bought instant coffee but forgot that we have no pots so I’ve just been using hot water from the tap to produce lukewarm, chunky instant coffee.
So, we’re really liking the area. Which isn’t something you hear. Ever.
It’s really small so it’s very different from what we’re used to but it’s not nearly as bad as everyone said it was going to be. I won’t be taking leisurely strolls through Killeen any time soon but I don’t hate it.
I miss a couple things though.
I miss having zero humidity. My hair won’t do anything I want it to.
I miss having no green stuff. No, not that green stuff. Colorado has plenty of that.
The trees and the grass and the flowers…. ugh, they’re killing me.
I’m allergic to trees. And grass. And probably flowers.
But the flowers are so prettttty!
Anyway, the boys ran out of clean clothes a few days ago and I spent a small fortune at Old Navy getting them all enough to make it through until the washer and dryer get here.
Not a bad way to live.
I made these cookies in a desperate attempt to use up all the flour (which btw, I think the movers packed the flour and I didn’t think they would and I feel like I should probably just throw it away because it’s been in storage for over a week now. Ewww…?) and I was pretty happy that I did.
There is almost nothing Chewy Chocolate Chip Cookies can’t fix. These were so delicious and I kind of wish I had some now. They may be the first things I make when I get all my kitchen stuff unpacked!
Make sure you follow me around the internet!
- 1 cup 2 sticks butter, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
Beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat until combined.
In a separate bowl, stir together flour, baking soda, and salt. Add to butter mixture and beat until just combined. Fold in chocolate chips and pecans with a rubber spatula.
Drop dough by rounded tablespoon onto the prepared pans, leaving about 2 inches between each one. Bake 8 - 10 minutes, switching pans halfway through. Cookies should be lightly golden but noy browned. Overbaking will result in crunchy cookies.
Let cool on cookie sheets for about 2 minutes before transferring to a wire rack to cool completely.