Ahhhh….road trips with the family. Good times. We’ve had several in the past few weeks, and let me tell you something. You know that song from Frozen? It’s permanently embedded in my brain now. Constant replay, and it won’t stop. Okay, okay, I know. That’s another story for another time.
Road trips with kids are fantastic while the DVD player is working, while they are still coloring, and while they are sleeping. However, the DVD player is always low on juice, the colors are usually dropped out of reach, and sleep? Umm….yeah.
So conversations with my kiddos are usually quite interesting. Here’s my conversation for 4 hours. Enjoy.
Jack (he’s 7): Hey Mom. If Hooters changed the H to T, we could call it Tooters. (Kate and Jack erupt into convulsion-like laughter.)
Kate (she’s 4): WHHHYYY DIDN’T YOU GET ANY KETCHUP???!!! WHERE IS MY KETCHUP?!! KKKEEEEETTTTCCCCHHHHUUUUPPPP!!!!!
Jack: <Burp> Hey Mom. Was that a real burp of a fake burp?
Kate: <FAKE BURP> Hey Mom. Was that a real burp or a fake burp?
Kate: LET IT GOOOOOOO, LET IT GOOOOOOOO……Cold didn’t bother me anyway. LET IT GOOOOOO, LET IT GOOOOO…..Cold didn’t bother me anyway. LET IT GOOOOO, LET IT GOOOOOO….Cold didn’t bother me anyway.
Jack: My bootie hurts from sitting so long!
Kate: Mom! (laughter) Jack said boooootie!!!
Me: Why don’t you guys count water towers? Doesn’t that sound fun?
Incidentally, there are 104 water towers between Texarkana and Houston. A little trivia for you to impress friends.
The reason for this story? Kids love these cookies. I love these cookies.
Make a batch before your next road trip, and kids will be eating, happy, and not counting water towers.
Take note. There are a lot more than you think. Lots.
Recipe Source: Joy the Baker
- 8 oz. bittersweet chocolate chips or coarsely chopped chunks
- 3 T. unsalted butter
- 1 cup all-purpose flour
- ¼ t. baking powder
- ¼ t. salt
- 1 cup sugar
- 1 t. instant espresso (optional, but I did use it)
- 1 t. vanilla extract
- 3 large eggs
- ¾ cup white chocolate chips
- ¾ cup macadamia nuts
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Place bittersweet chocolate and butter in a large microwave-safe bowl and heat until melted. I did this in 30-second batches. Stir well and allow mixture to cool.
- In a large mixing bowl, whisk the flour, baking powder, and salt. Set aside.
- Whisk sugar, espresso powder, and vanilla extract into the chocolate mixture. Slowly whisk each egg into chocolate, one at a time.
- Add all the chocolate mixture to the flour mixture, and gently fold to incorporate all ingredients.
- Add the white chocolate chips and the nuts. The batter will be thick, don’t worry.
- Spoon tablespoon-sized mounds onto the prepared cookie sheet, and bake for 10-12 minutes. These are best slightly underdone.
- Let cool for 5 minutes before transferring to a cooling rack.
** Linked to Just Us Four.