So I feel like maybe I should give an explanation as to why I call you guys “Chitlins.” It seems a lot of people are asking me why and if I know what they are. So here goes.
Yes I am aware of what chitlins are. They’re edible pork intestines. Yeah, that’s gross, I know. Though to be fair, don’t knock it ’til you try it. I had some form of bacon wrapped edible intestines (I don’t know if they were pork) in Poland that were quite delicious, until I knew what they were. But still, I ate them willingly when I was blissfully unaware.
No I am not comparing you to a pile of intestines (though again to be fair, sausage is wrapped in intestinal lining and I find sausage to be quite tasty). I certainly don’t think you are full of *ahem* shit 🙂 That would be rude, and generally I like to meet people in person before I make any kind of decisions on their personality. You’re welcome. Unless you leave me a nasty comment, but then I think I would use a choicier word for you, one that’s probably best not printed on the internets.
So why exactly do I call you Chitlins? Mostly because I find the word to be hilarious. Just say it out loud, “Chit-lins.” It’s kitschy and has a sort of southern twang to it that sounds homey in my mind. I could also be certifiably crazy, but we’ll skip around that for now.
I suppose I could call you “Kiddos” but that just seems demeaning. “Home Fries” is also a good alternative, but it just doesn’t roll off the tongue in the same way as Chitlins. Maybe “Gnomes” like “What up Gnomes” (cuz it rhymes with Homes, as in Homies), but I fear I’m not ‘hood enough for that option either.
I think I have some kind of vague memory of one of my camp counselors calling us all “Chitlins,” but I could also just be making that up. (Like I said, I might be crazy). So, there you have my half-assed explanation as to why I call you Chitlins. I say it with love, not malice. Just remember that if you get any kind of creepy pictures in your mind of chitlins.
Right so, now on to more tasty discussions. Chocolate tea cookies. I should specify that these are made with chocolate tea, and then they are cookies. So it’s read as “Chocolate-tea co0kies” not “Chocolate tea-cookies.” Watch where you put that emphasis. Anyway, these are super simple ice box/slice-n-bake cookies. So you can put the dough together one day and then just pull it from your freezer/fridge and slice and bake another day when you want them. Dangerously simple.
*Just a note: I purchased chocolate tea from Harney & Sons in New York, which is a loose leaf tea. I suggest you pulse it a few times in a spice blender to chop it up into smaller pieces before adding to your food processor so you’re not chewing on tea leaves. If you can’t find chocolate tea, this recipe was originally for Earl Grey tea cookies, just omit the cocoa powder in the recipe. Or try other tea combos, like an orange tea and rub in a little orange zest, or ditto for lemon. I want to try other flavors as well.
Chocolate Tea Cookies
Recipe adapted from The Kitchn
1 cup flour
1 1/2 tsp cocoa powder (I used Hershey’s)
1/4 cup sugar
1/4 cup confectioners’ sugar
1 tablespoon chocolate tea leaves (see note above)
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon water
1/2 cup (1 stick) butter, still cool cut in cubes
Add the flour, cocoa, sugars and tea leaves to a food processor and pulse a few times until combined and leaves are chopped fine, about 20 pulses. Add vanilla, water (I used iced but that’s not necessary) and the butter, pulse until a dough forms, this takes a little while. Do not over mix.
Lay a piece of wax paper on the table and turn your dough out onto it. Roll into a log about 1 1/2 – 2 inches thick. Wrap in the wax paper and then wrap again in plastic wrap. Refrigerator at least 1 hour or overnight. Alternately you can double wrap it in plastic and freeze for up to three months.
Pre-heat oven to 350º F. Place a silpat or parchment paper on the baking sheet. Remove the dough log from the fridge and slice into 1/4″ thick pieces. Try to keep them uniform so they all cook evenly. Bake for 8-12 minutes or until edges are lightly browned and center has set. Let cool slightly on tray and then finish cooling on a wire rack.
Will keep in an airtight container for a week.