Look for the girl with the sun in her eyes and she’s gone….-dun dun- chocolate in the sky with diamonds, chocolate in the sky with diamonds, chocolate in the sky with diamonds, ahhhh ahhhh.
Unsurprisingly, I do dream about chocolate in the sky with diamonds. Not just any kind of diamonds, mind you. I’m talking about the ultimate variation: sugar. Trust me, Marilyn Monroe would be cool with sugar because “Sugar is a Girl’s Second Best Friend”. Uh-oh…the song-writing portion of my mind is inspired. This can’t be too good.
But what am I talking about anyways? Chocolate in the sky with diamonds? Am I on __ like the Beatles were? No, I’m not. What I’m talking about are cookies that I decided to name Starry Eyed cookies. They’re essentially double chocolate cookies mixed with the kaleidoscope of spices of a gingerbread recipe and then rolled in shimmery grains of sugar.
Starry Eyed Cookies (Adapted from Sassy Radish)
1 cup of semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and brown sugar until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Makes 2 dozen.
Have I sent the rock-and-roll’s into your tummy yet? If so, I have some slightly more unpleasant news to share.
There comes a time when you can’t feel your lower lip at all and blood gushes out of your mouth whenever you rinse and you are forced to bite down on cotton patches in 40-minute intervals for a couple of hours. After that, you just have a swollen lower half of the face.
It’s called wisdom teeth extraction. Fortunately, it provides you with an opportunity to perfect your zombie persona. Bloodied lips, bulging mouth, and then add in the swaying head, arm, and leg movements. I’m getting there.
Okay well besides giving me the opportunity to goof off, getting wisdom teeth extracted has another detriment/benefit. That is…my diet now consists of ice cream, pudding, yogurt, porridge, and…cookie dough.
But slightly less awesome than the thought of an ice cream and pudding diet is that I probably could have made more starry eyed cookies if I hadn’t stuffed so much dough into my numb mouth. Oops. At least my taste buds are still functioning so all that cookie dough didn’t go to waste.
And if you still don’t think these cookies are “Starry-Eyed”, make them yourself. See if they’ll make your eyes shine. See if the small grains of sugar sparkle under your lamp like stars in a night sky. And see how starry-eyed they make a swollen-mouthed someone who has been limited to soft, mushy foods up until now (believe me…after a whole day of soft foods, you will long for your juicy steak and crispy snap peas again).