The combination of cookies, procrastination and beer is delicious

I have always known I am a procrastinator, even if it took me a while to actually come to that realization. I have also always known that I have a hard time saying “no” and an inability to anticipate stress( read future breakdowns). All of these factors came together when I was asked to write a book of 40,000 words in 3 months. Of course I said yes, and of course I have been procrastinating.   I had assumed that my main form of procrastination entertainment while writing a beer book would be drinking beer, but I was wrong. Oh, so wrong. In fact, I have been drinking less. All in an effort to balance the insane amount of sugar I am eating in the form of cookies and other delicious baked goods. What fun is writing when you can bake cookies and watch a marathon of the Home Alone movies for days?

Recently I made Triple Chocolate Stout Cookies with Avery Czar Imperial Stout, and you can find that recipe here. This recipe used a cake mix as the base for the cookies. I grew up in a family of “from scratch” bakers, but I liked the simplicity of using the cake mix. It truly serves the purpose of being a lazy procrastinator.  But the first recipe must not have been enough for me, because I have come up with an even easier cookie recipe.

On a cold day while trying to find something to do other than stare at a screen, I found a box of red velvet cake mix stuffed into the back of the pantry. Now that I think about where I found it, I probably should have checked the expiration date before I made them. But then I wouldn’t be a true procrastinator.

I paired these with the last couple beers from a 6 pack of Odell Brewing Company Isolation Ale. The hop bite and smooth mouthfeel of this seasonal ale provides a balance for the thick, rich, sweet cookie. It also pairs well with Home Alone 2 or American Horror Story: Coven.

Recipe

1 box Red Velvet Cake Mix

2 Eggs

6 TBS Butter, melted

1 Cup Chocolate Chips

Roll dough into 1 inch balls, and roll in powdered sugar

Bake for 9 minutes at 375 (until the tops look dry)