Giveaway Winner & Consolation Cookies

A solid two days late posting the winner. Yikes! I used to be a punctual person, but lately, I am always late. Late to school. Late for internship. Late to dinner. Late to blog. Late. Late. Late. To be fair, I have a lot going on. The 31st is my fundraising deadline and to help me reach my goal, I decided to plan another Cupcake Camp Miami event. Except, instead of giving myself three months to plan the event, I only gave myself one. So I've been busy and my priorities have been a little scrambled. I am so looking forward to stuffing my face with cupcakes this weekend!

According to good old random.org, the winner of the giveaway is Jessie Emeric!

Thank you to everyone who entered the giveaway. Winner, make sure to email me at confessionsofacityeater@gmail.com so I can get that entry code to you.

For all my non-winners out there I bring you some chocolate chip cookies. I love trying different variations of chocolate chip cookies and couldn't resist this recipe that used sea salt. The finished cookie was a hit with Alex as it was crispy and chewy. I was just happy to have "regular" chocolate chip cookies in the house!

Chocolate Chip Cookies
Source: Savory Sweet Life 
Yields 48 Cookies

1 cup (2 sticks) salted butter, softened
½ cup sugar
1½ cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2¾ cups (12 oz) all-purpose flour
¾ tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1½ tsp. baking powder
2¼ cups semi-sweet chocolate chips

Preheat oven to 360 degrees. Line two baking sheets with parchment paper.

Cream butter, sugar, and brown sugar until it is nice and fluffy, about 3 minutes. Add eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed.

Using a medium cookie scoop, drop the batter onto a baking sheet lined with parchment paper. There should be 2 inches of space between drops. Bake for 12-14 minutes until the edges are golden brown.

Remove from over and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Transfer cookies to a cooling rack and allow the cookies to cool before serving.

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