Today, I turned two.
Ok, not literally. That would be impossible and very weird. No, today marks the two year anniversary since my stroke. At this very moment, two years ago, I was just arriving at the emergency room unable to walk, unable to talk, and completely unsure of what my future held.
Two years ago my attitude toward life changed forever.
That said, even two years later I still haven’t quite sorted through the whole event. With no known cause or risk factors, I have found it hard to move on without counting down the days until the next one.
As a result, I will never take this life for granted again. Not one moment.
So today I celebrated with a giant cookie, extra rainbow sprinkles and ice cream.
Of course, there is so much more to write about a day as heavy and happy as this, but for now I prefer to express myself through food and quiet thought during much-needed long runs.
Rainbow Sprinkle Chocolate Chip Skillet Cookie with Browned Butter
- 6 tablespoons butter
- 1/2 cup dark brown sugar - packed
- 2 tablespoons granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 teaspoons plain Greek yogurt
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate - chopped
- 1/2 cup milk chocolate - chopped
- 2 tablespoons rainbow sprinkles
- Ice cream + Fresh sliced strawberries - if desired
- Preheat oven to 350 degrees F.
- Heat a 6-9 inch oven-safe skillet over medium high heat. Add the butter and and allow to fully melt and start the browning process (note: I browned my butter in the pictured dark cast iron skillet. If you're never browned butter before, I would suggest browning the butter in a lighter skillet the first couple times to prevent burning the butter). Once the butter has melted, it with foam up and bubble. Keep a constant eye on the butter, stirring every few seconds with a rubber spatula. Once the bubbling decreases, little golden brown specks will start to appear at the bottom of the pan and the butter will start to small nutty. Immediately remove your butter from the heat and carefully transfer to a mixing bowl to prevent further cooking. Allow the butter to cool for 2-3 minutes.
- Meanwhile, in a separate bowl, whisk together the flour, cornstarch, baking soda and salt until fully incorporated. Set aside.
- Once butter has cooled slightly, whisk in both the dark brown sugar and the granulated sugar and mix until fully combined.
- Add the egg and vanilla extract and whisk for 2-3 minutes or until mixture is fully incorporated. Stir in the Greek yogurt.
- With a wooden spoon or rubber spatula, gently mix the dry ingredients with the wet ingredients, mixing only until just combined. Gently fold in the dark and milk chocolate chunks and the rainbow sprinkles.
- Careful not to burn your hand on the skillet's handle, spread the cookie batter evenly into your skillet. Sprinkle the top with additional chocolate chips, rainbow sprinkles and sea salt (if desired). Bake for 15-25 minutes, or until edges are golden brown, and center is nearly cooked but slightly gooey.
- Once cookie is baked to desired doneness, remove from oven and top with ice cream or wait 5-10 minutes, allowing the cookie to set, and slice like a pie.