Archive of ‘Cookies’ category

Sweet & Salty Chocolate Chip Cookies



Wedding planning has commenced and is in full force the past couple of weeks after a brief pinterest hiatus. I’ve been making appointments to see photographers, organizing things into binders to keep track of paperwork and ideas, and I’ve even visited my first bridal gallery to see what type of dress style I like. I’m pretty excited to make appointments in the coming months to actually try on dresses – and ‘say yes to the dress’ 

The biggest decision has already been made, and that’s booking the venue. The location was something I had actually not wanted or considered from the beginning, saying I did not want to have my wedding there. However, I absolutely loved it. It has a feel like being in Whistler, but staying within the city. We had though about venturing out to a ‘destination-like’ wedding in the Okanagan but few places could hold the abundance that is Adam and I’s large family. The numbers are rolling in for the save-the-dates that I have to mail out at the end of the month and It’s definitely up there. I knew it would probably be a large wedding, but naively thought we could keep the numbers at bay. As of right now the number is up to 160… (sorry Adam) :)

I guess we’ll have to wait and see next year what the actual count will be!

The next big thing is the ceremony location. While I’m not a ‘practicing catholic’ I would love to have a church wedding, and I did attend Catholic school when I grew up. I love the idea of a church wedding and hope that we can get this happening as well. Which means I’m going to start going to church more often with my Nonna. The church also reminds me of my dad. There was a lot of memories with him at that church, midnight mass on christmas, easter egg hunts in front of the church, my first communion, where we said goodbye – and in a way I’ll feel like he’s there with us on that day. 

It’s particularly hard to plan a wedding when the groom-to-be works out of town for 2/3 of the time, home only for a week out of every 3. But, we’ll make it work. 

Another big thing is sticking to the budget. When we first got engaged we drafted up a budget  with the approximate values we wanted to spend on things. It’s easy to see how quickly things add up that you never even thought about – and how everything with the word “wedding” in front of it makes the price double (wedding flowers, wedding photographer, wedding decor, wedding shoes, wedding makeup and hair..) 


For now, I’m going to try and focus on the big things, and worry about the small decisions next year when we’re a little closer. It’s easy to get sucked into the world of wedding planning on Pinterest. One of my dilemmas right now is flowers – i have horrible allergies and will probably need some fake florals in my bouquet, however sourcing them out is difficult. 

When it’s all said and done, I can sit back and relax with a good ol’ chocolate chip cookie. I actually made these for my good friends Bachelorette weekend away last month. I used pastry flour in the dough and it made them extra buttery, almost like a shortbread/pastry cookie that melts in your mouth. I threw on some pretzels to give it that sweet & salty taste. 

These are definitely not healthy cookies. However, I figure a bachelorette weekend calls for a little indulgence. 

Sweet & Salty Chocolate Chip Cookies
Yields 2
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  1. 2 + 1/3 cups of all-purpose flour
  2. 1 cup Pastry Flour
  3. 1 1/4 teaspoons baking soda
  4. 1 1/2 teaspoons baking powder
  5. 2 1/2 sticks unsalted butter
  6. 1 light brown sugar
  7. 1 cup granulated sugar
  8. 2 large eggs
  9. 2 teaspoons vanilla extract (natural, not artificial)
  10. Good quality dark chocolate, cut into chunks.
  11. Sea salt
  12. mini pretzels (optional)
  1. 1. Whisk flours, baking soda, baking powder in a medium bowl. Set aside.
  2. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs, one at a time, stopping to scrape the bowl after each addition. Stir in the vanilla. Reduce mixer speed to low, add dry ingredients and mix until just barely combined. Don’t overmix. Mix in chocolate. Press plastic wrap against dough and refrigerate for 12-36 hours (you can skip this part, cookies will have different consistency)
  3. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. 4. Using a small ice cream scoop or a spoon, create golf-ball sized balls and place onto baking sheet. Sprinkle raw dough lightly with salt and bake until lightly golden brown, about 12 minutes. You can also press a small mini-pretzel onto the top before baking.
  5. 5. Let cookies cool, then remove and cool on rack.
  1. Can freeze, allow to that slightly and scoop out. Increase baking time accordingly.
Adapted from NY Times Cookies - Jacques Torres
Adapted from NY Times Cookies - Jacques Torres
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Cookies for the Teachers

cokies cookiesAs a student I have experienced lots of teacher strikes, missed days of school and walk-outs in high school. However, this year I am on the other side of the battle as a practicing teacher. 

I’m one month away from finishing my first year of teaching. It’s been a rewarding experience full of learning. Yes – as a teacher I am still learning. Learning doesn’t end in the classroom – we are all lifelong learners (as I was taught in my education program). Even if I weren’t a teacher, I would still believe this statement. No one can say that they ever stop learning – no matter the content, the subject or idea we are continuously learning and shaping our world around us through these experiences. I believe that education is important. Thus, I am standing on the picket line for my first ever strike along with fellow colleagues. 

Last week was our first day of rotating strikes in BC, and this week I’ll be on the line again. It was great to talk to other teachers, to inform those driving by, giving us a honk (or, other times a not-so-nice gesture or plain looking away altogether). However I do hope that our strike will bring about some much needed changes to help those students in our classroom that need it the most. 

It was nice to see public support from students parents and family, bringing the teachers coffee or snacks along with homemade signs. This week I said I would bake something to share with the teachers – simple chocolate chip cookies. 
 cokies bake

Whole Wheat Chocolate Chip Cookies
Yields 36
Whole Wheat Chocolate Chip Cookies
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  1. 2 sticks butter
  2. 1 1/2 cups whole wheat flour
  3. 1/2 cup quick oats
  4. 1 teaspoon baking soda
  5. ¼ cup sugar
  6. 1¼ cups brown sugar
  7. 2 eggs
  8. 2 tablespoons almond milk
  9. 1½ teaspoons vanilla extract
  10. 2 cups dark chocolate chips
  1. Melt the butter in a medium saucepan over low heat. Sift together the flour and baking soda and set aside.
  2. Pour melted butter in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons almond milk and vanilla extract and mix until well combined.
  3. Slowly incorporate the flour mixture and oats until thoroughly combined. Stir in the chocolate chips.
  4. Chill dough in freezer 10 minutes.
  5. When ready to bake, heat oven to 375F.
  6. Scoop chilled dough onto lined baking sheets.
  7. Bake for 10-14 minutes or until golden brown.
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Crispy Almond Butter Chocolate Chip Cookies from “Oh She Glows”

oihashes ohashe


I bought the Oh She Glows cookbook by Angela Liddon 2 months ago and I don’t know why it took so long to bake these cookies. I bookmarked them and a couple weeks ago finally got to making them. Angela is a Canadian blogger who I’ve followed for a few years now and I love all of her recipes – bonus that she’s a fellow Canadian!


It was a big mistake – because now I will want to make them all the time. Lucky for me they’re slightly healthier than regular cookies, and freeze easily so you can save them for later when you have a cookie craving. 

Angela’s book is full of delicious vegan recipes, and some gluten-free too which is great for me. I like making my own oat flour with gluten-free oats. You can change the nut butter to any you like, I’m sure peanut butter would be equally delicious. 

These cookies are what I like to call “bakery-style” cookies – big, round, chewy and crispy. The type of cookie you would find at a bakery counter. They would make great ice-cream cookie sandwiches too. 

I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted. 

ohsheoh she glows

Crispy Almond Butter Chocolate Chip Cookies
Yields 24
Crispy around the edges, chewy in the middle nutty chocolate chip cookies made with almonds and oats. Naturally gluten-free.
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  1. 1 tablespoon of ground flaxseed (or 1 egg)
  2. 1/4 cup of melted coconut oil
  3. 1/4 cup of almond butter (you can use whatever nut butter you prefer)
  4. 1/4 cup of light brown sugar
  5. 1/4 cup of coconut sugar (you can use natural cane sugar as well)
  6. 1 teaspoon of vanilla extract or paste
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup of gluten free rolled oats (blended in food processor down to flour)
  10. 1 cup of raw almonds (ground down to meal in food processor) - i used almond meal
  11. 1/4 cup of chocolate chips
  1. Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
  2. In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
  3. *I used an egg instead*
  4. In your stand mixer, paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined.
  5. One by one, beat in the baking soda, baking power, oat flour and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  6. Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.
  7. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~
  1. So delicious - definitely a favourite in the book. They freeze easily, and taste great even right out of the freezer cold.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
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