Friday, February 14, 2014

Bake some cookies!

Sorry for the rather extended post-birthday break. The day of my birthday I lost access to my computer at work and don't expect to have it back until this week sometime. Some of the time has also been spent on personal and medical issues; there's an operation I need, and all the years of not taking care of myself have finally caught up to make setting up the operation a major undertaking that makes herding cats look like a sane and simple way to earn a living. In fact, if I wanted to start my own business, I'd become an "operation coordinator", except that I'm not sure how to make it pay yet. Or design orthotic cowboy boots.

Anyway, I broke under the pressure and started baking cookies again.

Actually, I can't help but think of the poem attributed to St. Brigid of Kildare, which speaks of brewing a lake of ale for the King of Kings and the heavenly host. We're called to feed the hungry and welcome the stranger as corporal acts of mercy, because what we do for others is what we do for Christ (Matthew 25:35, 40); ale, besides being the great mark of hospitality throughout the Northern European world, was also a foodstuff, as it was brewed with a lower alcohol content and more carbs than our modern beers, especially the pilsners. Cookies are great treats; the smell of fresh-baked cookies is one of the most home-evocative scents.

Chocolate Mint Chip Cookies!

2 cups all-purpose flour
3/4 cup cocoa powder (preferably Hershey's Special Dark)
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter
2/3 cup granulated sugar
2/3 cup brown sugar (preferably dark brown)
2 large eggs
1 tsp. vanilla extract
1 10-oz. package Ande's Baking Chips

Preheat oven to 350°. Sift together flour, cocoa, baking soda and salt in medium bowl; set aside.

In a large mixing bowl, cream butter, sugar and brown sugar at high speed. Add eggs and vanilla; blend until completely incorporated. Slowly add dry ingredients, about 1/2 cup at a time, adding chips last.

Using a teaspoon, small cookie dropper or melon baller, drop cookie dough onto ungreased cookie sheets. Bake at 350° for 9 – 11 minutes; cool pan on wire rack for about 2 minutes, then place cookies on wax paper to finish cooling. Pour a large glass of milk; dunk and enjoy!