I suppose I should apologize for the lapse since my last blog post. Unfortunately, I was trapped on a secluded island in the Bahamas. It was really awful: warm sunny days, clear water, white sand, and not a single other person in sight. I would have much rather been at home sitting at a desk blogging. Ok, maybe not. To give you a sense of what I’m talking about, here are two pictures:
Prior to departure, I decided to bake some cookies to take along to fend off starvation during our flight. Do you know that Spirit Air doesn’t even give you complimentary soda? I mean, come on! They also make you pay $45 to have a carry on. So I outsmarted them and squeezed everything I needed (because really, what do you need besides a little bathing suit and a cover up?) into a school backpack and fit it under the seat in front of me…the seat, I should mention, didn’t even recline. What airline doesn’t have reclining seats? I’ll tell you who – Spirit! I’m not giving them $45 just so I can have a carry on, no way! Especially if they won’t give me a can of Coke and a seat that reclines! Anyway, it was a good thing I had baked these cookies because they are about all that kept us sane during our non-reclining, no-movie, no-soda flight to Florida.
These cookies are quite delicious, and I’m not even a chocoholic. This is all done by hand – no mixer. They are gooey. Perfect right out of the oven and darn good for about 3 days after (then the gooey is no more). Gooey goodness on the white sand beaches with nobody in sight. Aaaaah. I’m sure they’ll be good back home too, but I do recommend eating them on a secluded island for optimum enjoyment.
Gooey Buttermilk Chocolate Cookies
source: Baking Bites
2 c all-purpose flour
1/2 t baking soda
1/2 t salt (or sea salt)
1/2 c butter
3/4 c cocoa powder (I recommend Dagoba)
2 c sugar
1 t vanilla extract
2/3 c buttermilk
2 c chocolate chips
Preheat oven to 350
sift together flour, baking soda and salt
melt butter in microwave
in a large bowl, combine warm melted butter with cocoa powder and whisk until smooth. Add sugar, vanilla extract, and buttermilk. Gradually stir in flour mixture, whisking until well combined.
stir in chocolate chips
drop dough in 1-inch balls on baking sheet, bake for 10-12 minutes. Cool for 10 minutes before transferring to wire rack. Eat!
These are absolutely fabulous, especially when Kristin makes them!
I can’t stop eating these… YUM