Little known fact about camels: they have reservoirs of energy in their body so that they are able to hold on and persevere during challenging times.
I have a camel in my stomach. No, I did not eat camel meat today. I am not even remotely curious to know what camel meat tastes like. I have a camel in my stomach because I can eat until I am completely full and then suddenly flirt with the idea of having dessert. I have reservoirs of energy (like a camel) solely devoted to eating dessert. While camels persevere and work until their very last ounce of energy, I can eat dessert until my very last ounce of energy/space in my stomach. Every time I crave something sweet after a nice, big meal, I say that my stomach is doing "The Camel".(Although I often try to put great effort to not eat too much and live a somewhat healthy lifestyle, some days are healthier than others.)
This magical phenomenon is also known as The Dessert Stomach.
I'm sure I am not the only one who is "blessed" with The Camel or The Dessert Stomach. Some days I embrace it; other days I regret it.
One thing that really does not work towards my favor (or does it?) is the fact that Mr. A does not have The Camel Stomach. When I eat something sweet, I usually like to share. I like to share the calories and the guilt that come with that double decker chocolate cake, creamy cheesecake, warm, giant chocolate chip cookie with ice cream... (don't judge me. I'm not the only one who thinks this way.)
I wish I had other Camel qualities... Maybe their super long legs.
Here is an amazing cookie recipe that you must try! Fluffy, soft, chewy and oh-so-chocolatey Giant Double Chocolate Chip Cookie. The recipe yields only one giant cookie so it's perfect if you want to indulge but still limit yourself. I use the word "limit" loosely. It is a GIANT cookie after all.
Giant Double Chocolate Chip Cookie
- 2 tablespoons butter at room temperature
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons egg (crack an egg in a bowl, whisk it a bit and spoon out 2 tablespoons)
- 1 teaspoon vanilla extract
- 4 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 4 tablespoons chocolate chips
1. Preheat oven to 350F.
2. Cream the room temperature butter and sugars together.
3. Add the egg, vanilla extract and sift in all the dry ingredients.
4. Mix together then add 3 tablespoons chocolate chips.
5. Put the cookie dough on a cookie sheet lined with parchment paper and form it into a ball.
6. Flatten the cookie dough ball slightly and add the remaining tablespoon of chocolate chips and press them in lightly. *Make sure that the edges of the cookie are not too flattened out so that the cookie bakes evenly and the edges do not crisp too much.
7. Bake for 14-15 minutes. The middle will still look somewhat under-baked but that is what you want! It will firm up a bit once it is out of the oven.
8. Let the cookie sit on the baking sheet for a few minutes before you move it so that it does not break.
*Top with ice cream and sprinkles (because everything is nicer with sprinkles!) Enjoy!
|Pre-baked Double Chocolate Chip Cookie|
|Fresh out of the Oven Double Chocolate Chip Cookie with Vanilla Ice Cream and Sprinkles (because everything is nicer with sprinkles!)|