BLUSH

Fall is my season . . . the height of my vibe, if you will. As much as I savor the hot and lengthy days of summer, I have a cozy soul. Something quickens in me when I come across overcast conditions, windy and raw coastlines, and the last few months of a year . . . something a little deeper than homebody hibernation, and more significant than nostalgia.

I suppose it’s the awareness of eternity God has placed in my heart {Ecclesiastes 3:11} . . . like the year, the dying leaves, and the truncated days; I won’t be down here forever.

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aged dough brown sugar cookies {& co.}

What makes this half-batch of {light} brown sugar cookies spectacular is chilling the dough overnight and baking on 375 F {for approximately 13 minutes}. Also – a firm, but gentle slam of the pan to settle the cookies and allow the chocolate to spread.

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In a single bowl, combine 6 tablespoons of room temperature butter, a single room temperature egg, 3/4 cup of brown sugar, and 1/2 tablespoon of vanilla extract. Add 1/2 teaspoon of salt and 1/2 teaspoon of baking soda.

Stir in 1 cup of all purpose flour, 1/2 a cup at a time. Once the flour is incorporated mix in a about 1/2 cup of chopped dark chocolate, 1/2 cup of chopped milk chocolate, and 1/4 cup of chopped walnuts.

Chill overnight and bake at 375 for 13 minutes.

. . . & & // happy september