If I’m honest, the last few weeks have not been the best for me. Just the stuff of life. With a dash of frustration. A pinch of missed opportunity. And a cup and a half of failure.
But one of the major benefits of growing longer in the tooth is that you learn to self-soothe. Don’t you think?
So when I found myself on the couch at the end of last week, surrounded by no less than 3 empty cartons of Ben & Jerry’s Greek Frozen Yogurt, listening to the dulcet tones of Hanson, and weeping over a particularly emotional commercial for Tillamook cheese, I saw the writing on the wall. It was time to kick the self-soothe machine into high gear.
I hit the gym for some Sweat Therapy. I hit the stores for some Retail Therapy. I hit the business end of my remote control for some Reality Therapy. And, of course, I hit the kitchen for some Calorie Counseling.
You know, the usual recipe for feeling better in no time.
But what’s this?
What to do when all the usual suspects aren’t answering with the warm wash of comfort?
Peanut butter, pizza, impulse shoe shopping and Say Yes To The Dress don’t fail me now!
So I made like Darwin and evolved.
I had to!
There will be no natural selection in this dojo.
These cookies were the very first step in my new routine for turning frowns upside downs.
I like them because they’re made with ground chipotle chiles. And chocolate. And they’re good. And they’re just unusual enough to trick your brain into thinking a little differently about things.
So here’s what I think we’ve learned today:
1. Don’t be afraid to try new things.
2. Don’t watch commercials for Tillamook cheese when you’re sad.
3. Do consider a batch of Chipotle Chocolate Chunk Cookies.
And with that, today’s lesson is concluded. You’ve earned an A+. And a cookie.
Chipotle Chocolate Chunk Cookies
1 c. unsalted butter, softened
1 1/2 c. white sugar, granulated
2 large eggs
2 c. all-purpose flour
1/2 c. cocoa powder, unsweetened
2 tsp. chipotle chile, ground
1 tsp. baking soda
1 tsp. instant espresso powder
1/2 tsp. salt
6 oz. semi-sweet chocolate, roughly chopped
Preheat oven to 350°.
In a large bowl cream sugar and butter together. Add eggs and beat until just incorporated.
In a medium bowl sift together flour, cocoa powder, baking soda, espresso powder, salt and ground chiles. Gradually beat dry ingredients into creamed mixture, beating just until dough is uniform and smooth. Fold in chopped chocolate.
Pull off tablespoon-sized chunks of dough and place on a parchment-lined baking sheet. These cookies spread when they bake so I would recommend baking no more than 8 at a time on a standard-sized baking sheet. Bake for 15 minutes. Cool or serve immediately for melty, gooey cookies.
YIELD: approximately 26-28 cookies