“Just keep putting out the cookies,” my pastor advised years ago after we volunteered to lead a Bible study in our home.
Now I know why this is so important. Cookies create community, offering comfort, encouragement and laughter. If you calculate the payback on a cost-per-cookie basis, I’d say they’re a pretty good investment.
Growing up in America, most of us have some fond memory from childhood of making chocolate chip cookies with mom or enjoying one as treat with a special friend.
There’s a reason realtors bake them for open houses. We’ve formed an emotional attachment to these sweet little rounds, and the smell reminds us of home. One whiff of Nestle Toll House and we’re transported back to a time when life was simple and we felt safe and loved. That’s a lot of power packed into one little sweet.
Living in Beijing during COVID-19 has turned our world upside down. Everything is foreign, uncertain and sometimes scary. Crossing the street during rush hour and trying to decipher between hand sanitizer and hair spray are both challenges that make me long for home, or at least a good strong cup of coffee and a warm, chocolate chip cookie.
The thing is, chocolate isn’t really popular in China. Every now and then I get my hopes up only to be fooled by a red bean paste- or black sesame seed-filled pastry masquerading as a brownie or pain au chocolat.
So I bake my own. But just like finding a clean public bathroom or ordering from a Chinese menu, making cookies presents challenges too. I shop at at least three different stores (sometimes four) to find all of the supplies. Brown sugar and chocolate chips are scarce here.
While I mix the dough and wait for my Easy Bake-sized oven to preheat, my thoughts are on my community. Some of the faces have changed, but we still hold a weekly Bible study in our home. My family, friends and the cookies are the glue that makes me stick with this place.
They’re not magic, but this combination of butter, flour, sugar, eggs and chocolate speaks where words fail.
A warm chocolate chip cookie says “I’m sorry you have five hours of math homework. I can’t understand any of it but I’m so proud of you.”
Five or six in a small cellophane bag with a gold ribbon says “I’m glad your surgery went well. I hope you recover quickly.”
It takes at least a dozen to say “I’m so happy we’re neighbors. I really needed a friend” or “two weeks of quarantine in a Chinese hotel sounds awful. Welcome home.”
Occasionally cookies say thank you to my son’s guitar teacher, and to our Chinese tutor (anyone who has enough patience to teach my husband how to deliver a toast at a Chinese wedding deserves a treat).
Cookies speak the language of teenagers when everything I say just comes out wrong. I usually keep extra dough in the freezer in case my sons have friends over; moms really aren’t cool anymore but cookies are chill.
Cookies say “I’m sorry the borders are closed and you’re stuck in China. I know you miss your friends.”
On Sundays, I bring out the yellow platter and fill it with few dozen and put it at the end of the kitchen counter next to the watermelon. We share a meal and remind each other that even here, God is with us.
So, for as long as we live in China, I’ll keep putting out the cookies. I made a fresh batch today and I was thinking about you. I miss you and wish you could join me.
CHOCOLATE CHIP COOKIES
Feel free to add your own special touch. One friend doubles the chocolate chips and uses all brown sugar; my mom adds vanilla pudding mix to keep the cookies moist. If you can’t find chocolate chips, substitute baking drops or break a chocolate bar into small chunks.
Preheat oven to 375 degrees.
Two sticks of butter, softened (about 227 grams)
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips
In a large bowl, cream butter and sugars together. Add eggs and vanilla, mix well. In a small bowl, mix flour, baking soda and salt. Add dry mix into large bowl, stirring to combine. Add chocolate chips and mix well.
Drop one spoonful of dough on a baking sheet at a time, leaving room between cookies. Bake at 375 degrees for 8-10 minutes or until cookies are lightly brown around the edges and on top.