Reservations About Resolutions.

New year's resolutions. We all make them, but do we ever actually adhere to them? Things like lose ten pounds or volunteer in the community seem to get pushed aside to make room for more interesting goals like dig for the bottom of that jar of Nutella or sit through that Star Trek marathon.

Maybe it's time for some more realistic resolutions. Here are a few of my highlights.

Resolution #115: Redecorate my kitchen because it's time the love was reciprocated.

Resolution #223: Bake my own bread instead of buying sliced loaves like a sucker.

Resolution #52: Get a haircut. You hippie.

Resolution #175: Actually finish writing the first chapter of my book. It's time to stop procrastinating.

Resolution #333: Finally attempt macarons. They're cookies, not the boogeyman.

Resolution #24: Master the extreme difficulty on Tap Tap Revenge because repeated rhythmic tapping is an important life skill.

Resolution #32: Cultivate an intimate relationship with my new macro lens. We make such a cute couple.

Resolution #517: Try more interesting flavour combinations because you just know that peanut butter and jelly was an accident.

That's where these cookies come in. Double Chocolate Cinnamon Cookies. They're filled with deep dark chocolate flavour that's intensified by the the exotic taste of fresh ground cinnamon. Not your average combination, but one I am so glad I tried. Sometimes you have to try something a little wacky to to discover new favourites. This one is definitely one of mine now. Maybe it could be one of yours too.



























Double Chocolate Cinnamon Cookies

Makes about 3 dozen cookies.

Source: My imagination.

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup demerara sugar

2 eggs

2 cup flour

1/2 cup cocoa powder

1 1/2 tsp cinnamon (I used fresh ground)

1 tsp baking soda

1 tsp salt

2 cup semisweet chocolate chunks (I used Belgian)


























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Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugars. Lightly blend in the eggs next.

In a medium bowl whisk together the flour, cocoa powder, cinnamon, baking soda and salt then combine it well into the wet ingredients. Fold in the chocolate with a spatula.

Scoop a heaping tbsp of dough for each cookie and pat it down lightly with your fingers. Bake them for about 10 minutes then transfer them to a cooling rack. Enjoy!