Well, in my neck of the woods it’s a pretty crummy day out there… windy, rain, just bleh. My two sons and I were just sitting around the house, still in our pajamas, bummed out that we couldn’t go outside and play catch or head to the field for some batting practice. Our moods perfectly matched the weather… bleh. What would turn this day around and cheer us up? Cookies. The second the thought popped into my head I had a craving for chocolate chip cookies… Just one problem, I didn’t have any chocolate chips and I wasn’t exactly motivated enough to go to the store. But do you know what I did have? Chocolate eggs leftover from Easter, and lots of them. I threw those bad boys in my trusty food processor and viola, chocolate chips. I didn’t want to do just regular old chocolate chip cookies, though. I wanted something a little fluffier and not so sweet, so I decided to go with a buttermilk cookie recipe that I’ve been working on. The texture is between a cookie and a cake, and the sweetness is there, but not immediate cavity inducing over the top sweet. Oh, and another thing, they’re amazing for dipping in milk. The suck it up like a sponge… so good! Makes 24 cookies Ingredients: 1/2c Granulated Sugar 1/2c Light Brown Sugar 1/2c Shortening 1 Large Egg 1tsp Vanilla Extract 3/4c Buttermilk 1tsp Baking Soda 1/2tsp Salt 2c All Purpose Flour 1c Chocolate Chips (or chopped leftover Easter chocolate… lol) Heat your oven to 375F. Cream the shortening, brown sugar and granulated sugar until it’s fluffy. Add the egg, vanilla extract and buttermilk, mix until well blended. Add the flour, baking soda and salt, mix until well blended. Stir in the chocolate chips. Drop by rounded tablespoons onto lightly greased baking sheets. Cook for 12-14 minutes, or until the tops start to lightly brown. Move the cookies to wire racks to cool. Enjoy!