Okay, I’ve been gone for a while, and I appreciate the many notes asking whether I fell into a ditch, whether I was hit by a bus, and other gentle and not-so-gentle inquiries as to my whereabouts.
Suffice it to say, ladies and gentlemen, that when you read my next adventure (my fingers are still sore from typing it), those questions will be answered, and you will be AMAZED that I am even still here to type at all. And the answer to one of the above questions is “yes,” by the way. But probably not in the way you’d expect.
How’s that for being vague? Read THE BONES OF THE HOLY on June 10th to find out more….
But on to more important matters. For those of you who are studying for final exams or getting “spring fever,” and just plain tired of doing your homework, I thought I’d offer you something to help you stay perky during the final weeks of the school year.
That’s right, I told you I would post some recipes, and I didn’t lie. It took me a lifetime to get the work done, but I’m finally going to reveal…. TA DA!
Gilda Joyce’s “UP ALL NIGHT” Famous Chocolate Fudge Cookie Recipe
Note: We writers should give credit to our sources, and my “Up All Night” cookies are not solely the result of my own late-night, chocolate-fueled writing sessions. My favorite chocolate cookie recipe is based on a recipe in Craig Common’s wonderful cookbook, The Common Grill Cookbook, which I highly recommend. And hey – if you visit Chelsea, Michigan, make sure to eat at the Common Grill! You’ll no longer believe people when they insist that the words “Michigan” and “yummy” don’t fit in the same sentence!
NOTE: for best results, consume two cookies along with a double latte. Now—get back to that term paper or the last chapter of that novel-in-progress!
1 ½ cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate pieces
½ cup unsweetened chocolate
1 2/3 cups brown sugar
2/3 cup butter
1 teaspoon vanilla
Preheat oven to 300 degrees.
Sift together four, cocoa, baking soda, and salt.
Over medium heat, in bottom half of double boiler, heat 1 inch of water; do not boil. (Set aside.)
Place semisweet chocolate pieces and unsweetened chocolate in top half of double boiler and melt slowly. Remove from heat and stir until smooth. (Set aside.)
Set mixer to medium speed and cream brown sugar and butter in large mixing bowl for 1 minute. Scrape sides of bowl and continue mixing while adding eggs one at a time, until combined. Add vanilla and beat for 30 seconds. Add melted chocolate and beat for 10 seconds.
Slowly add sifted flour mixture to creamed mixture and continue to beat for 30 seconds. Scrape down sides with rubber spatula.
Drop 2 tablespoons per cookie onto cookie sheet, spaced 2 inches apart, and bake for 15 minutes. Cool.
If you don’t know what to do next, I can’t help you.