Colorful Days (Recipe: Chocolate Chip Cookies)

Texas Bluebonnets

March is one of my favorite months in Texas.  The weather flirts with the heat but for the most part it is quite pleasant.  This could be a factor in my lack of posts last month as I've found myself outside a lot!  But it is the fields of bluebonnets, flecks of yellow and red that rest alongside the roads and a sea of purple highlighting pastures that make me truly enjoy a Texas spring.  We here are very lucky to be amongst the wildflowers this time of year.

Neighbor's flowers peeking over the picket fence

Crossvine (smells deliciously similar to coffee)

Huisache

Poppies...poppies...poppies will make them sleeeeep

Gopher Plant

Chocolate Chip Cookies

yield:  3 dozen

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Line cookie sheet with parchment.  In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop Heaping tablespoons full onto parchment lined baking sheets, spacing 2 inches apart.
3. Bake cookies for 8-10 minutes, until the edges are golden brown.  Cool on baking pan for 2 minutes before transferring cookies to a wire cooling rack.