beau + lindee

When I picture the weekend I think of sleeping in and having the day to do something fun with Beau. So far, this Saturday is not like that at all. Poor Beau had two tests and a few quizzes all due by tonight so he's been working his butt off. I've been trying to keep busy by reading the ensign, baking cookies, holding marco and cleaning. Let me just say you can only do so much cleaning until there is nothing left to do. So, I thought I'd share with you one of the best chocolate chip cookie recipes ever. I've struggled with choclate chip cookies in the past, but my friend told me about this recipe and they turn out perfectly every time. I maybe have made them 3 times in the past week and just gave them away. It's nice to have something you make turn out great. Woo that rhymed. Only six days left until The Vow comes out. I hope I'm not leading myself up to think its going to amazing, only to be let down. I'll let you know. 

Chocolate Chip Cheesecake Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 egg
• 3 ounces cream cheese
• 1 teaspoon vanilla
• 12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.