I often hear that life is a black and white pattern. One black stripe is followed by a white one. Lately, I have been fallen into this pattern and could only perceive the world around me as an old noir broken down into black and white lines.
But have you ever noticed how striped patterns tend to opalesce with opulence of colors through camera lens or TV screen? I think sometimes to see the colors in life and break monochromatic rhythm of black and white all we need to do is to zoom out, look at it from afar. And let the black and white stripes shine with interference of new colorful patterns.
Often we inclined to think that if it's not black than it's white. For example, if we don't know how to do something, we rather disregard it as something difficult without even making a single attempt. But most of the times all it takes is to step out of this Black&White pattern, zoom out to see if there's any grey, and later colorful area.
My intend here in not to teach of preach, but to give creativity a chance. Even if it comes to such simple and everyday task, such as cooking a meal or a favorite treat. Just look around: almost on every package there are myriads of interesting and inspiring ideas longing to be embodied. Once you unleash your creativity it will bloom and bring the sweetest fruits that will fully satisfy the hart and the soul.
My husband learned baking cookies by reading the recipe on the back of the chocolate chips package. After a while he let himself be more creative and added second kind of chocolate chips—white chocolate. That was a huge success with kids. Thus the Black&White Chocolate Chip Cookie was born…
I took the idea of Black&White further a bit and mixed up two kinds of flour: 'black' whole wheat and 'white'—all purpose. Just for the fun of it!
Black and White Chocolate Chip Cookies
Makes 1 1/2 dozen large cookies
1 cup butter (2 sticks) softened
2/3 cup white sugar
2/3 cup brown sugar
2 large eggs
1 t spoon vanilla extract
1 1/4 cup white all purpose flour
1 1/4 cup whole wheat flour
1 t spoon baking soda
1 t spoon salt
6 oz semisweet chocolate chips
6 oz white chocolate chips
- In a bowl, beat butter with sugar until creamy, for about 2 minutes on high speed.
- Add eggs, one at a time, then add vanilla extract continuing beating to combine.
- Slowly add both flours, soda and salt, mix until all combined.
- Finally, fold in chocolate chips. Cover the batter and refrigerate for at least 2 hours.
- Preheat oven to 350°F, spoon about 1/4 cup (big cookie scooper) of batter onto an ungreased cookie sheet, 2 inches apart.
- Bake for 12 minutes, cool on a cookie sheet for 5 minutes then transfer to cooling rack to cool completely.
Pour a glass of cold milk and sink your teeth into a freshly baked big cookie. A perfect Black&White snack!