Whatever you want to call it.
Recently I actually forgot to turn off my straightening iron for two days. There it sat on the bathroom counter for two days as a constant, silent, ominous threat of second degree burns. Thankfully though, that threat was never realized.
I once forgot about a quiche in the oven. A quiche I had had this brilliant idea to sprinkle with cheese and set in the oven to broil. The odds were stacked against me as it was but forgetting about it in that blazing hot oven sealed the deal. It was burned. We ate pizza that night.
Twice now I’ve forgotten the laundry in the washing machine. Cold, twisted, damp laundry. As some of you well know it’s not a pretty mistake. I won’t go into details but the combination of dampness and constriction is no picnic. There’s a smell. On the upside the clothes are already in the washing machine so washing them once more isn’t too much trouble. But not being able to wear my favourite pair of pants for another couple hours is an annoyance.
Then I forgot to buy lemons and limes to make these cute little citrus cookies today. Thank god for chocolate otherwise today would have been cookie-free. We wouldn’t want that now would we? Certainly not.
Chocolate Crinkle Cookies
Makes 3 dozen cookies.
Source: Adapted from Ms. Adventures in Italy’s Chocolate Crinkle Cookies.
3/4 cup (6 ounces) semisweet chocolate, chopped
1/4 cup plus 2 tbsp unsalted butter
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cup all-purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
Powdered sugar for rolling
Almonds, skinned and chopped for rolling
Preheat the oven to 325 degrees and position a rack in the centre. Line your baking sheets with parchment paper or grease them lightly with cooking spray.
In a small sauce pan combine the chocolate and butter then melt it on medium low heat stirring it occasionally. While that is melting whisk together the flour, cocoa powder and baking powder in a small bowl and set it aside.
When the chocolate is melted remove it from the heat and beat the eggs and sugar with an electric mixer in a large bowl until they’re think and smooth. Then add the chocolate mixture and beat it until it’s combined. Add the flour mixture next and stir until it’s smooth.
Cover the dough and refrigerate it for about 2 hours to firm it up enough to scoop and roll.
Form the dough into 1 inch balls and roll them in the powdered sugar or chopped almonds then bake them for about 8 – 10 minutes until they feel firm. Transfer the cookies to a cooling rack and enjoy!