. . .

Guess who’s only just starting to feel less sick? Guess who hasn’t finished her shopping, baking, and wrapping? Guess who doesn’t have a Christmas tree yet? Hasn’t constructed her gingerbread house? Guess who’s freaking out? 

I haven’t cancelled a single class at work, which has been quite a feat, but everything else has been put on hold. I guess this is what happens when you don’t get sick for, like, eighteen years. A super-virus will come for you. It will take your sick to the next level. It will take your voice. It will take any colour you had in your cheeks and poof your glands in ways you never thought possible. It will make your hair look like rats have been sucking on it. It. Will. Own. You.

On the plus side, I’m learning to appreciate the small things in life. Like breathing though both nostrils. And I haven’t lost my appetite. That’s my worst case scenerio. And because I’m not feeling sick in my tummy, and because you can’t hear my disturbing voice, I will tell you a little about these cookies.

These cookies are like portable cakes. Sure, cupcakes do that too, but cupcakes are tall and won’t fit into your jacket pocket. These cookies are big and soft. And they are caky. Big, soft and caky. Oh, and chocolatey. These cookies might – might – cure illness. But I haven’t tested that theory yet, so don’t start your article for The New England Journal of Medicine yet. If I were a kid, I’d want one of these in my lunchbox. I’d be less likely to commit crimes as an adult. And I certainly wouldn’t rob my parents for drug money. I’m kidding. They’ll still rob you.

Today I’m going to make up for some lost time. I will shop. I will make the best shortbread bars ever – they have white chocolate and toasted coconut in them, and yes, I will give you the recipe. I will make sugar cookies. I will start decorating my gingerbread house. I will overcome.

Watch for me on the news. I’m basically going to rock the time-space continuum and go ape-sh*t on the holidays. Word.

. . .

Chocolate Cake Cookies – inspired by Jackie Huskins and Charlene Freeman - print and bake

Yields approximately 30 cookies.

For the cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons cocoa
• 1 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1 cup white sugar
• 2 egg yolks
• 1 cup milk
• 1 teaspoon vanilla
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup pecans, finely chopped

Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cocoa and salt. Set aside.

Using a stand mixer and a large bowl, cream together the butter and sugar on medium speed until light and fluffy (about 3 minutes). If using a hand mixer, this may take just a couple of minutes more. Beat in the egg yolks, until well combined.

Combine the milk and vanilla in a bowl or glass measuring cup (I find using a glass measuring cup makes pouring easy and allows me to divide my additions evenly). Set aside.

Reduce mixer speed to low, and add in about 1/3 of the flour mixture. Mix until just combined. Add half of milk-vanilla mixture, mixing until combined. Then add half of the remaining flour mixture, and then the remainder of milk mixture, mixing well after each addition. Finally, add the last of the flour mixture, mixing until smooth. Stir in the chocolate chips.

Use an ice cream scoop (mine holds about 1.5 tablespoons) to drop dough onto prepared baking sheets, leaving about 3 inches between each mound (they spread a lot). Top each mound with a sprinkling of pecans, pressing them in slightly with your fingertips.

Bake for about 12 minutes, until slightly firm (they should spring back to the touch). Let cool completely on racks.