I am horrible with good-bye's. Whether it be just for a couple days or as long as a month, I can't help but get a lump in my throat and a knot in my stomach. Yuck! Jeff left yesterday on a work trip for a week. Although he doesn't travel too much, he does enough that you would think I would get better at sending him off each time. I am not.
To keep my mind busy yesterday, I decided to prepare a little "au revoir" surprise pack for his plane ride. Something to keep him busy while in the air, and me smiling knowing that he is carrying a little bit of my love. Being that he is a huge fan of a simple homemade-chocolate chip cookie, I couldn't not toss up a batch to throw in his "au revoir" pack. My, is he in for a surprise when he gets his hands on these, for these are NOT your ordinary homemade-chocolate chip cookies, but better.
I slipped a few in a mason jar to save for myself, however I don't think I will be saving any, for I can hardly resist grabbing another after my first... and second... and well, third. ....What? There was still plenty almond milk left in my cup for dipping. I have to finish it off right, right?
Cinnamon Blueberry-Chocolate Chip Cookies
2 1/4 cup almond flour
1 cup organic dark brown sugar
1/2 cup organic sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup unsalted butter (I didn't have enough butter, so I used 1/2 cup butter + 1/2 cup canola oil; it also makes for a slightly healthier cookie -also note, if you do use oil instead of butter, you may want to add another 1/2 teaspoon of baking soda, just because the oil constituency may make the batter a bit more runny)
1 tablespoon vanilla extract
2 eggs (to keep with my "healthier" cookie, I used 1 egg + 2 egg whites)
16oz chocolate chips
1 1/2 cup frozen blueberries, slightly defrosted
In a large bowl, mix butter (and oil, if you go my route) and sugars together until soft. Add eggs and vanilla; beat until light and fluffy. Then add the flour, salt, baking soda and mix; fold in chocolate chips, followed by the blueberries. Be sure to fold lightly, for the blueberries may mash up and turn the cookie a blue-ish color, as several of mine looked. Scoop tablespoon size balls of dough onto a Silpat-lined baking sheet. Bake at 375F for 10 minutes.