Dutch Cocoa Cookies

Sometimes a pair of shoes can really make or break your day. My shoes broke me today. Most of the time, when I come home exhausted, I can make something happen in the kitchen if I resist the urge to sit first. Stop at the store on the way home, walk in the door and get things cooking. DO NOT LOOK AT COUCH. I was fairly productive this week in the dinner department, even accomplishing some recipes I usually only tackle on weekends. But today all I really wanted was a slice of pizza and these cookies for dessert. The radio said its the coldest week in New York in 17 years, so getting out of the car and into the pizza place didn’t happen. And if it weren’t for the shoes I wore today, I would be making these cookies instead of just drooling over the pictures. If you were more sensible in your wardrobe choices today and you have some energy this Friday night, you should make these. They are the perfect combination of crunchy on the outside and chewy on the inside with just enough chocolate flavor to warm you up.

Dutch Cocoa Cookies

Adapted from Grammy’s Chocolate Cookies – MarthaStewart.com

• 2 cups all-purpose flour
• 3/4 cup Dutch cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups butter, room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• coarse sugar for dipping

Directions

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter,  sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or grease lightly. Roll dough into 2 inch balls. Dip top of each ball into coarse sugar. Place on prepared baking sheets about 2 inches apart. Bake until set on edges, about 8 -10 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Creamy Cauliflower Soup with Cheddar

• 2 tablespoons  butter
• 2 tablespoons olive oil
• 1 large  onion,diced
• 2 tablespoons flour
• 3 cups  chicken broth
• 1 large head cauliflower – golden color cauliflower if possible, cut into small florets
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 teaspoons dry mustard
• 1/2 cup  sherry
• 1 1/2 cup milk
• 1 cup extra sharp cheddar cheese, shredded
• Croutons and minced parsley for garnish

In a heavy bottom put, cook the onion in the butter and olive oil until it’s softened. Stir in the flour and cook 1 minute. Add in the broth, about 3/4 of the cauliflower, salt, cayenne and mustard.

Let the soup simmer for 15 -20 minutes, until the cauliflower is very soft.

Puree the mixture using a hand immersion blender.

Add in remaining small florets and cook until tender.

Stir in the milk, cheese and sherry. Bring the soup to a simmer, do not boil.

Taste for seasoning and readjust with cayenne and salt. Serve with croutons and minced parsley.