Big news. I’m moving to Los Angeles on Sunday. Am I all packed? Not at all. Have I started? Sort of. Am I attempting to procrastinate however I can? Yes.
It’s not like I’m procrastinating with un-worthwhile things (is that a word? it is now). No, of course not. I’m writing this wonderful blog post, I’m dancing around belting out some Josh Groban. Ohmygod. I am in love with his new album, though to be honest, this man could put out an album of him singing children’s songs and Happy Birthday and whatnot and I would listen to it. Now there’s an idea..
This blizzard is certainly a nice going away present for me. Just another way of mother nature trying to kick me out of New Jersey. Luckily I’m flying on Sunday or my flight would definitely have been screwed. I’m looking forward to the warmer weather out west, but I have to laugh. I was checking the weather for LA and there was an alert saying that there was “a threat of precipitation” and that “a cold front” was coming in. So, instead of a high/low of 70/50-55 degree weather, there will be highs of 60 and lows of 40. I seriously wanted to laugh. That’s not cold. That’s fall weather. I know I’ll probably turn into one of those wimpy Cali people who break out the down jacket when it dips below 50 degrees, but for right now, with the threat of a few feet of snow, I can laugh at them.
Anyway. The point of this post is cookies. Delicious cookies that you can all procrastinate and make and devour during the course of this storm. If you don’t like Butterfingers, we’re not friends anymore (just kidding. but seriously…) but you can put other chopped up candy bars in and then we can see about continuing this friendship. As long as you like cookies, we’re okay. And if not? Well.. I’ll just eat all of your cookies then. So we’re okay regardless I gues.
I might have to make these again tonight, since I’m trying to do all I can to avoid packing. I will be making the desserts for tomorrow’s going away party for me as well. I know I could let someone else make them, but where’s the fun in that?
Again. Sorry for the distraction. My procrastination is at new heights right now. I have about 4 internet windows open right now, Josh Groban on Spotify, and I’m curled up on my bed.
Butterfinger Chocolate Chip Cookies
makes about 3 dozen
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2-1 cup chopped Butterfinger candy bars (depends on how Butterfingery you want them)
1 cup semi-sweet chocolate chips
1/2 cup chopped milk chocolate
Preheat oven to 375 degrees F.
In a large mixing bowl, beat butter and sugars together until smooth and creamy. Add in the egg and vanilla, mixing until combined.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients until combined. Stir in (by hand) the chocolate chips, chocolate chunks, and Butterfinger chunks.
Scoop out about a rounded tablespoon of cookie dough, rip the ball in half, and flip the now two pieces over so the smooth ends get pressed together. See this picture for how it should look after:
Bake the cookies for 10-12 minutes or until the edges have started to brown. Let the cookies cool on the sheet for a few minutes, and then transfer the cookies to a cooling rack and let cool completely.
[source: inspired and adapted from Two Peas and Their Pod]