I’m feeling very proud of myself today. This morning I woke up, walked outside, and ran longer than I ever have before. It was hard, long, and exhausting. It wasn’t a marathon… I’m not there yet and don’t know that I ever will be. I do know, though, that finishing felt great.
And to celebrate I think I’m going to have a couple of these…
[adapted from Tasty Kitchen]
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoons nutmeg
1/2 teaspoons ginger
1/2 teaspoons ground cloves
1/2 teaspoons coriander
1/2 teaspoons cardamom
1 cup unsalted butter, room temperature
2 cups brown sugar, packed
1 tablespoon vanilla
1 1/2 cups bittersweet chocolate chips
1 cup shelled, raw pistachios
Preheat the oven to 350°F. Grease or line a 9″×13″ pan with parchment paper.
Combine flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, coriander, and cardamom in a medium bowl and set aside.
In a separate bowl, beat the butter and sugar until creamy. Add the eggs and beat until well-combined. Mix in the vanilla. Gradually add the dry ingredients. Stir in the chocolate chips and pistachios. Spread the batter into the pan and bake for 25-30 minutes. The top will be golden brown and will spring back when you touch the surface. Cool before cutting.