We all have our fair share of good intentions. I, for one, could fill a book with all the well-meaning words and ideas that I’ve failed to bring to life: the things I meant to say, the opportunities I meant to pursue, and the dreams and goals that got tossed on the back burner until further notice. Those forgotten intentions are casualties of the busy pace of life that so many of us are accustomed to, and sometimes, our good intentions just fall through the cracks.
I see the daily effects of this when it comes to parenting my kids. At any given moment, my head is filled with all sorts of things I want to teach or experience with them, but more often that not, they get set aside for another day, another season, or a later time when life has slowed down. In years past, those unrealized good intentions have left me with a healthy dose of The Mom Guilt, but I’m learning that those feelings just aren’t mine to carry; most of us are doing the best we can, and it’s important that we offer ourselves grace for whatever is left undone.
Summer of Good Intentions?
So cue my Summer of Good Intentions. As my kids were wrapping up their school years, we came up with a Summer Bucket List. It’s two months of small, daily bits of happiness to chalk onto our calendar in the coming weeks. The idea is that each day of the summer will have one designated activity (go on a picnic! paint a picture! play hopscotch! swim at the pool!) that we’ll jot out and capture via a photograph or some kind of memento, and at the end of the summer, I’m going to upload the pictures into a quick photo book to save for years to come.
I fully anticipate there will be more than a few hiccups. Although I’m sure we’ll wind up with some disaster days that no one wants to rememberer, I’m eager nonetheless. I want my my kids to have proof that the intention was there. Even if this project falls through the cracks with all my other good intentions, I know memories will be made in the process. It feels right for the season we’re in. If you find yourself with the capacity to do something similar with your own family, I hope you’ll join me! I need a few more ideas to round out our summer bucket list, so send any fabulous options my way.
White Chocolate Espresso Cookies
As Aimee and I were brainstorming bucket list activities, it was so fun to see many baking projects. Probably a fifth of our list has to do with cookie dough or homemade popsicles, and every time she suggested another food activity, my heart soared. She is truly a girl after my own heart. Today, I’m sharing a recent baking project of ours: espresso white chocolate chunk cookies.
A few weeks ago, Aims asked if we could bake cookies and pulled out my bag of fancy white chocolate. I added espresso powder for grown-up flavor, and the baked end product was simple and incredibly delicious. It turns out that terrific white chocolate pairs perfectly with espresso and muscovado sugar cookie dough, and thus, espresso white chocolate chunk cookies were born.
The dough for these espresso white chocolate chunk cookies is one that you can reference all year long. The muscovado sugar keeps them chewy and caramel flavored and it is sturdy enough to handle a wide variety of mix-ins. Since then, we’ve added pecans, dark chocolate, and even some crushed pretzels; none of those varieties have been a disappointment.
Check out the recipe for these espresso white chocolate chunk cookies below, and, while you’re at it, fill me in on all of your summer happenings! I am eager to start penciling in all of my favorite things, and I look forward to hearing from you too. In the coming weeks, we’re going to transition to a full-on summer recipe deep dive, so prep your palates for frozen treats, berries, and more. Happy Wednesday and Happy Baking!
If you like these espresso white chocolate chunk cookies you should try:Print
Espresso White Chocolate Chunk Cookies
These cookies are made chewy with muscovado sugar and are flavored with chunks of white chocolate and espresso powder throughout!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 32
- Category: Dessert
- 1 cup (230 gm) unsalted butter, melted
- 1 cup (200 gm) muscovado sugar
- 1 cup (200 gm) sugar
- 2 teaspoons vanilla
- 2 large eggs
- 3 cups (410 gm) all-purpose flour
- 1 tablespoon ground espresso or instant coffee granules
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups white chocolate, chopped into large pieces
Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, espresso, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!