Emily's Mormon Chocolate Chip Cookies
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| One of the many reasons why I love EMILY! |
You Guys. I (finally) learned how to make my friend Emily's Mormon Chocolate Chip Cookies on my last trip to Utah. They were divine and honestly, helped me through a lot of funks growing up in the south. In fact, I've noticed that my funks have been inconsistently consistent for the last few years. Last May, I finally went to the doctor to figure out why I was so tired and anxious. Long story short, I was diagnosed with generalized anxiety and depression. Those are big words and they're hard to describe except when combined, the world feels like it's squeezing the pumps out of my heart and breathing becomes non-existent. I hid both so well that my closest family and friends had no idea until my perfectly crafted world crashed and burned. It took rock bottom for me to admit that I was facing something too big to carry on my own. My friends put up with countless phone calls, listened to me dissect every past action for the last decade and consoled me when I couldn't take another step by myself. I'm still in the thick of it, this weird mental management of raw feelings and emotions that come at me in waves.
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| Ready for my baking adventure. Utah, 2017. |
When your world feels like it's fallen apart and you can't find sure footing, know that you're not alone.
-All my love, Rubs
-All my love, Rubs
EMILY'S MORMON CHOCOLATE CHIP COOKIES
2 1/4 C. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks of butter, softened
3/4 C granulated sugar
3/4 cup brown sugar (make sure you pack it in and keep adding until it's super tight)
1 tsp. vanilla extract (the REAL deal, not the fake stuff)
2 large eggs
2 cups of Nestle semi-sweet chocolate chips
PREHEAT oven to 375 degrees
- Combine flour, baking soda and salt in small bowl. In another, beat butter, granulated sugar and brown sugar with the vanilla extract until creamy. Add eggs, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheet.
BAKE for 9 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
* Makes about 5 dozen cookies. If you do bigger scoops it will make around 2-3 dozen.
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| The chef herself teaching me how to pack in that brown sugar. |
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| Making sure we add the chocolate chips correctly. Side note, Alex Lovin did my lashes and they rock! |
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| Enjoying the best cookies I've ever made in the history of my life, thus far. |








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