It seems a little weird to be posting Valentine’s Day-themed sprinkled cookies this close to Halloween, but I’m going to let it slide just this once. The reason behind all the red, pink and white hearts is that my office recently held a surprise wedding shower for a co-worker who is getting married this weekend and I offered to bake something for the treats table. These cookies turned out so well that I just had to share them. Normally I don’t use real butter or white flour in my baking, but it’s shortbread and I really like to pull out all the stops when I’m baking for other people (aka not just for me and Trevor).

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It’s times like this that make me realize how awesome chocolate chip cookies are. They are the perfect snack, they make a fantastic homemade gift and when paired with a cold glass of milk, it just feels like they could melt your troubles away. Another reason chocolate chip cookies are so awesome is because of how versatile they are. I’ve added potato chips, mint hot chocolate, made cookies with dark chocolate and peanut butter, nutella, used a cookie cutter, and I even have a recipe for all the vegans out there.

I didn’t plan on making yet another recipe for chocolate chip cookies (or rather, chocolate chunk cookies), but I was really craving them this past weekend and I figured that I should take advantage of the cool weather now while I’m still able to turn on my oven without it becoming an ordeal, heat-wise, in our apartment. I originally purchased these chocolate yummies (google ’em) for some cupcakes I was designing in my head, but that idea never happened and I’ve been hiding these morsels in my freezer ever since.

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