In 2011, I started ranking my daily satisfaction quotient. On my morning commute, top down on the convertible, wind in my hair, sun shining on my face, I considered my level of happiness each morning. My ranking was a consistently favorable 7 to 8 – even on a Monday. Life was good.
Fast forward a handful of years, add a revolving door of various managers, include a load of new policies designed to thwart me at every turn, suppress my ability to contribute – and my average daily ranking crept down to a paltry 4.5. For three years, life sucked.
This Friday, I noticed that my ranking catapulted back to an 8… perhaps even an 8.5, and not because of the impending 3 days weekend. How did I do it? How did I turn things around? I quit my job. After 15 years, I joyfully submitted my resignation. One indignity too many, straw and camel’s back stuff, convinced me that it was time.
And, as it’s supposed to happen when one takes a huge risk, Providence prevailed. Within a few weeks, a new job posted, within the same company, but with a group that I respect and adore– and I got the job! I feel good. C’mon 2017, my groove is coming back.
Chocolate Chunk Cookies
Ingredients
- 175 grams all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115 grams unsalted butter, room temperature
- 110 grams light brown sugar
- 75 grams sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 200 grams bittersweet chocolate, coarsely chopped
- 115 grams, walnuts, toasted and chopped
Directions
- Whisk together flour, soda and salt. Beat together butter, sugars and vanilla. Add egg and beat well. Stir in flour mixture until incorporated. Stir in chocolate and nuts.
- Cover dough and refrigerate for 24 hours.
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat. Drop cookie dough by tablespoons about 1” apart. Bake the cookies for 10-12 minutes, rotating the sheets midway through baking. If you prefer a soft cookie, scale back on time as needed.
