To say I'm unprepared to write this post would be an understatement. These cookies? I mixed them up in a frenzy of baking a whole four weeks ago. I thought I was being so smart.
1) I made a half recipe - my jeans will still fit!
2) Slice-and-bake style - I can bake them whenever I want!
3) Replace espresso with chicory - the fiance might actually eat them too!
4) Three weeks before grad school classes begin - I have time to photograph and write the post!
Yeah. You could end point 4 with - before all hell breaks loose! Because man, did it. Never did I think I'd be this out of practice with classwork and homework and weird schedules and having to work on weekends! Weekends, people, are god's gift. Ye of the working world, do not underestimate the awesomeness of weekends. Because I found myself taking a breather from my homework this last Sunday and realizing that I hadn't even baked any of these suckers yet. Let alone taken pictures. Or written a post.
No big deal, minus the pile of articles to read, the homework to do, and the 12 hours planned on campus Monday, right? Luckily, I made these much smaller than Dorie calls for in the book, so they were in and out of the oven in 9 minutes flat, all cute and speckled with mini chocolate chips which I had hidden in the freezer so the fiance wouldn't mow them down. The chicory essence gives them an almost cinnamon-y, burnt-dark taste that I love (it adds a fantastic edge to cream cheese frosting when putting said chicory cream cheese frosting on a chocolate cake. just sayin'.). And really, when you realize those cookies are about an inch in diameter, they're eminently poppable. Which is why I'm really glad that, nestled next to a couple logs of peanut butter world peace cookie dough, I have enough of this cookie dough for a couple more Sunday homework sessions.
Last Week: Crunchy and Custardy Peach Tart
Next Week: Peanut Butter Criss Crosses (because peanut butter cookie dough balls and PB korova cookie logs aren't already taking up residence in my freezer...)