There have been many times since embarking on this journey with my husband that I have cursed the schedule of a doctor. So much of his time is sacrificed. From him, from me, and from our daughter. I think about all the time he spent studying, going to lecture, working in the hospital, driving to and from school, and driving to and from the hospital. It's not a nine to five job. Weekends are not guaranteed and neither are holidays.
When I know we won't be able to celebrate together, I have to settle for another day. On the 4th of July we stayed home while Daddy worked, all morning, afternoon, and night. There were no fireworks for us this year. :(
I know it could be worse. What can I say, I'm jealous of those with husbands who do work a nine to five job and have consistent weekends off. Being a doctor's wife is hard stuff.
Anywho. On to the good stuff. We celebrated July 4th on July 5th! Since we still had not used our grill on our new deck, I was very excited to plan a BBQ menu. We had mustard and herb marinated chicken, veggie kabobs, crostini with tomato and cheese, and these babies. Chocolate chip cookies for dessert, with nutella filling. Mmm hmmm.
Servings: 18 cookie sandwiches
For the cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks butter, softened
1/2 cup sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 bag (12 oz.) semisweet chocolate chips
Cream cheese filling
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1/2 cup white chocolate chips, melted
1/2 cup Nutella
Preheat oven to 350.
Line baking sheets with parchment paper. Sift together the flour and baking soda in a small bowl and set aside.
In a large mixing bowl, combine the butter, sugar, and light brown sugar; beat on medium speed until light and fluffy.
Add the salt, vanilla, and eggs and continue to beat on low until thoroughly combined.
Slowly add the flour mixture and mix until combined.
Stir in the chocolate chips.
Drop by rounded tablespoon onto prepared baking sheets, 2 inches apart.
Bake for 8 to 10 minutes, or until cookies are golden brown around the edges.
Remove and let cool for 2 minutes on the baking sheet; transfer to a wire rack, and let cool completely.
While the cookies are cooling, make the filling. In
a medium-sized mixing bowl combine the cream cheese and powdered sugar;
beat with electric mixer on medium speed until creamy.
Add in the melted white chocolate chips and Nutella; continue to mix until thoroughly combined.
Let sit in the refrigerator for 10 minutes before using.
the frosting on the flat side of half of the cookies and put the
remaining cookies on top. Refrigerate for 20 minutes to allow the
filling to stiffen slightly.
Serve cookies at room temperature.