Pungenday the Seventy-Third of Chaos in the Year CUV
The Hot Chocolate From Cookie experiment1 can be safely declared a "qualified success."
The primary quality is failure.
I began with a less ambitious attempt to make chocolate milk from the cookie, with hot chocolate in mind as a possible extension if I was initially successful (an option I later turned to as, instead, a recourse in the face of failure.) To this end, I poured a half-inch of milk into a short, stout glass, dropped in the cookie, and proceeded to employ the blunt handle of a butter knife as a pestle.
A little ways into the cookie-mashing process, it became apparent that my tools were inadequate to the task.2 The chocolaty wafer forming the body of the cookie would crunch up readily enough (obligingly forming hundreds of little crumbs dispersed throughout the milk that I don't believe realized they were supposed to dissolve), but the solid chocolate coating was distinctly uncooperative, squishing about and forming clumps and sticking to the knife and generally making a nuisance of itself. On top of this, the knife base wasn't able to get the chunks into small enough pieces for me to be satisfied calling the mixture "chocolate milk"; even after I added more milk and tried stirring thoroughly, drinking it was a little like being a whale in reverse.3 Clearly, this would not do.
Pouring the stuff into a mug, rinsing the dregs out of the glass and into the mug via the application of additional milk, and microwaving the result for about a minute produced the aforementioned qualified success. It was hot, and chocolate, and milk, but the entire mixture was disturbingly heterogeneous. Little chocolate specks swirled throughout in two different colors (and, oddly, in different directions), and the meniscus overtop it was perfectly clear and played host to a array of lipid globules (which I presume hailed from the original chocolate coating).
While the appearance was disconcerting, it was palatable, and with the addition of a half-tablespoon of sugar became pretty good. I'm already thinking of doing it again,5 but initially mashing the cookie while still dry and with hot chocolate in mind from the beginning. Less milk and more sugar, methinks. Or perhaps if I were to suck the chocolate coating off beforehand . . .
Next entry, stuff about my life of presumed to be of potential interest to the typical person. Or not!
1Some background: a good friend of mine from Chapel Hill, who shall go nameless here on the off-chance she values her anonymity, visited me last weekend bearing two varieties of cookie, both chocolate. One was a milk-chocolate variety irrelevant to this entry, but the other was dark, and had such a powerful element of cocoa that I could not bring myself to finish the cookie I had selected, even with the assistance of a stout glass of milk. It was finely constructed and culinarily sound, but I can only enjoy dark chocolate in certain measured quantities, and my fortitude is insufficient to consume one of these cookies entire. Unwilling to forgo consumption of these cookies, and equally unwilling to snack on the same solitary cookie all week by eating 20% at a time with the aid of five glasses of milk, I devised a number of schemes by which this batch of confections might be more fully utilized - of which, this scheme was the first.
2A poor craftsman blames his tools. I am no exception.
3Strain out the tiny bits and don't swallow them.4
4Actually, I did try nibbling the detritus off the rim of glass. It was pretty good that way, but definitely not the effect I was going for.
5Indeed, this entry is partly for the benefit of Paul, who took a handful of the relevant cookies back with him to school and assured me that he would attempt some of the potential experiments which we discussed.