Before I dive into to today’s recipe, I would like to thank each and every one of you who read my last blog post. The feedback I received brought tears to my eyes. After reflecting on all of the gracious comments, I have concluded that if I can touch one person from my presence on this blog, then I know every hardship I have been through has been worth it. Thank you, thank you, thank you.
There is change in the air. Just upon walking into T.J. Maxx or Target; you can feel the energy and anticipation reverberating off the newly arrived workout apparel. Or the thousands of advertisements on the side of your computer screen for a 90 day juice cleanse. All sending the same message: look and feel your best in 2017.
But is a hipster mason jar filled with green juice and a brand new pair of leggings really going to make all the difference? I believe that our nation’s outlook on health is becoming an epidemic: one in which we confuse being skinny and looking the part for actual well being. Eating wholesome foods and feeling confident in a new pair out workout clothes certainly adds zest to our everyday lives, but having these material objects dictate our self perception is a detrimental mindset to have.
I know from experience how strong these messages to “change your life for good” are. I’ve fallen into the never-ending rabbit hole of dieting and exercising many times until I hated almost everything in my life. These so-called health fads actually turned out to produce the opposite effect than what they promised.
Looking into the new year and making a list of my aspirations, I know that none of these detrimental practices will remain in my routine. Instead of keeping a mental list of foods that are off-limits because of their sugar or fat content, I plan on indulging in meals that make me feel good but also satisfy my cravings. If that means a giant plate of wholesome ratatouille, great. Or if it’s a cookie the size of my face, that’s a-okay too. Balance is the goal. I talk about it all the time here on this blog, but I really need to start practicing what I preach.
I also want to focus more on bringing blog content that is meaningful to me. Whenever you search “how to start a successful food blog” on the internet, I guarantee you 9/10 sources will advise you to cater to your audience. Give them what they want and not the other way around. This is crazy talk to me. If you aren’t producing what you love and what you stand behind, you aren’t doing your audience any good either. Do what you want to do and those who truly stand behind you will follow you along your journey.
Lastly, I would like to be more present in my everyday life. It has become easier and easier over the past decade to escape the here-and-now with the help of technology. I am as guilty as ever with this. My goal is to make 2017 a year in which social media takes a step back. That is not to say that it totally disappears, but that it is used in moderation. I want to travel the world and meet new people and eat top notch food and listen to live music. I don’t want to witness it through my phone, but with my actual eyes. I want to live it with the fullest potential.
And on that note of balance and happiness, here is my all-time favorite chocolate chip cookie recipe. Enjoy.
- 1½ cups all purpose flour
- 1 tbsp corn starch
- ¼ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- ½ cup room temperature butter (1 stick)
- ¼ cup white sugar
- ⅓ cup packed brown sugar
- 1 tbsp greek yogurt
- 1 egg
- ½ tsp vanilla
- ¾ cup dark chocolate chunks or chips
- coarse sea salt
- Preheat oven to 375 F.
- In a large bowl, combine the flour, corn starch, baking soda, baking powder, and a pinch of salt.
- In a separate bowl, beat the butter and sugars until creamy. Add in the egg and vanilla and beat until fully combined. Finally add in the greek yogurt.
- Slowly beat in your dry ingredients.
- Fold in your chocolate chunks/chips.
- Transfer bowl to the fridge for 30 minutes. This is the secret to extra fluffy cookies. Trust me, it's worth the wait.
- Use an ice cream scoop to form 12 cookies onto a parchment lined baking sheet. Flatten them slightly with your palm and add a pinch of coarse sea salt to each cookie.
- Bake cookies for 12-14 minutes or until the edges are slightly brown. Let cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.