The internet is so amazing, isn’t it? Starting this blog has been so enlightening about other countries. I have had people from all over the world reading my blog. Some from countries that I have never even heard of. I didn’t even know that they had internet in Guam, did you?
I have been trying to imagine what it would have been like not having internet for the last 9 months (Wow, has it really been that long?) and I can’t do it. My family and I have been in Chile for 9 months and it has been an amazing experience filled with many new friends.
I can’t even explain how much I miss everyone back in the States though, including my older sister who, I recently found out, is going to make me an auntie soon. We have moved around a lot for the past three years but having access to modern technology helps to make it not feel like we are that far apart.
What must it have been like for people to move away from family and friends before phones? I have new appreciation for all of the pilgrims and immigrants that I have read about in history. Moving away from everyone and everything that they knew without the ability to Skype their cousin or use GPS to find their way if they got lost, they must have been really brave people.
I had a request from my grandmother to put this recipe on my blog. I made these cookies while she was visiting recently and she wanted the recipe.
When I make these I have to do a few variations because some of my family doesn’t like nuts in them, some like only nuts, and some like both. It can be challenging to keep up with all of the different tastes. I think they are best with it all, but it is likely that you have picky eaters also so feel free to skip nuts, white chocolate, or both
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup baking cocoa
- 250 grams chopped white chocolate or 1 1/2 cups white chocolate chips
- 1 cup walnuts, chopped (optional)
- Cream butter with sugar in bowl of electric mixer or large mixing bowl. Beat in eggs well. Scrape sides of bowl and add vanilla, soda, and salt. Last, add cocoa and flour and mix until dough forms.
- Pre-heat oven to 350 degrees F (180 C). Roll dough into balls about the size of golf balls and place on parchment lined baking sheet about 2 inches apart. (If your butter was too soft the dough might be sticky. You can use a spoon and just drop spoonfuls, or just deal with having messy fingers while rolling balls.)
- Bake for 8-10 minutes until the first cracks start to appear on edges. Remove to cooling rack and cool for at least 5 minutes before serving.