Most of the snow we got awhile ago has melted, so now Small Town looks like an old faded blanket. It's like you opened the place up in Photoshop and moved the saturation slider so far to the left, it's practically black and white, only it doesn't look artistic; it just looks dingy. Well, it is February, and this is what February looks like without snow, I guess.
That's why I'm not so bothered that we're in for a snow storm today. It's supposed to land sometime this afternoon and snow until morning, and by the time it heads east, we could have eight inches. Of course, this is a valley we're in, so we might only get a couple of inches, but either way, you won't be able to see the desaturated grass anymore.
My pantry and fridge have run dry of some things—orange juice, coffee, coffee filters, anything at all for dinner the next few days—so going to the grocery store is on my schedule for today. When I get there, I expect to have to fight for a parking space, and I may even have to wrestle someone for a cart because around here, people stock up before a storm as if they won't be allowed out of the house for a month, as if what they're really preparing for is a nuclear winter and not a simple winter storm, and they plan on hibernating until spring.
In the interest of at least a weekend hibernation, I think what's called for is cookies. I found this recipe a couple of weeks ago to go with my trusty box of Droste, Dutch cocoa that may or may not be any better than plain old American Hersheys, but I like to think I've got something special when I keep it in my cabinet.
So, make these amazing, fudgey cookies, wrap up in your favorite sweater, pour yourself another cup of coffee and watch some old movies while it snows like all get out. I hear the old movie channel will be playing True Grit this evening, and How the West Was Won and The Magnificent Seven are on the list for tomorrow. What great theme songs those films have.
White Chocolate Chip Cookies
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Droste Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (260 grams) white chocolate chips
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated.
Sift together the cocoa powder, flour, baking soda, and salt. Now add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips to the cookie mixture.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of the cookie mix recipe onto the prepared baking sheet, placing them about 2 inches (5 cm) apart.
Now bake the white chocolate cookies for approximately 8 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Makes 24 3 inch round White Chocolate chip cookies.