Feeling Grateful (Outrageous Chocolate Butterscotch Cookies)

Thanks for your thoughtful comments on my last 2 posts mentioning the situation in Japan. Right now there's certainly no less to be concerned about than before, especially with the latest news that milk and spinach with abnormally-high levels of radiation have been found up to 90 miles from Japan's nuclear sites. But I've also noticed many positives to be found in the aftermath of this disaster.

My blogger friend E, who lives in Japan, demonstrated this in her beautiful description of the interactions around her...she saw unprecedented challenges yet not chaos but community. And here is another lovely example via my friend, Prerna. Those of us who are further away have also felt a strengthened sense of unity and compassion, as we seek to help our Japanese brothers and sisters however we can. Beyond that, the startling developments of the last week and a half have knocked many of us out of the blurry haze that had become our day-to-day. Reminded us to treasure each moment, to make time for the people and causes most dear to our hearts, and to be thankful for all the wonderful gifts in our lives.

In addition to my wonderfully supportive family and longtime friends, I've been especially grateful for the talented women and now new friends I've met recently through blogging and photography. These include lovely ladies such as Trissa (who sent me the latest issue of my favorite magazine all the way from Australia!), Sala, Lisa, and Joy. Last but definitely not least is my friend Crystal, who I met through Flickr.

As you might sense from her self-portrait above, Crystal's a sweet, gorgeous girl who adds joy to all around her through her personality and her photography. Her Flickr photostream is full of creative self-portraits as well as her adorable crafts and bento lunches. As if that weren't enough, she surprised me this winter with an adorable chocolate caramel cookie stuffed doll made just for me! I squealed when I saw her photo of it (below) and again when I got it in the mail. Wouldn't you have, too?

Photos via CrystalHPhotos

As soon as I finished geeking out over the adorableness of her gift, my first thought was to repay Crystal for her thoughtfulness. The thing was...I can't sew (or even draw) a straight line to save my life. But baking...baking I could do. And it was easy to decide on the treat I'd make -- an edible version of my new felt friend, of course! These cookies were just what I'd wanted -- dense and fudgy, like a brownie in cookie form (based on the few I had to eat for quality control 8p). Crystal, thanks for being such a great friend even though we've never even met face-to-face. I hope these cookies make you as happy as your gift made me!

Now I'd love to hear about any unexpected acts of kindness you've performed, received, or even witnessed. And, of course, any thoughts/feelings you're having due to what's going on in Japan. Thanks to you guys, too, for being there for me. It's been an honor to "meet" you!

PS - I finally caved and joined Twitter. Stop by and say hi!

Outrageous Fudgy Chocolate Butterscotch Chip Cookies [Printable Recipe]
Adapted from Martha Stewart
Makes 2 dozen cookies

8 ounces semisweet chocolate, roughly chopped
4 Tbsp (1/2 stick) unsalted butter
2/3 cup all purpose flour [spooned and leveled to measure]
1/2 tsp baking powder
1/3 tsp salt
2 large eggs, room temperature
1/2 cup PLUS 2 Tbsp packed light brown sugar
1 tsp pure vanilla extract
1 cup butterscotch chips

Preheat oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper or silicon baking mats, if you have them. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring in between, until almost melted; do not overheat since chocolate burns easily. In another bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in butterscotch chips. Refrigerate the dough for about 15 minutes.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, about 11 to 15 minutes total. (Do NOT overbake these, as these cookies can easily become dry.) Cool on sheets 10 minutes; with a thin spatula, carefully transfer cookies to wire racks to cool completely.