Sometimes me think what is love, and then me think love is what last cookie is for
Ahh, cookies. ‘Tis the season, you know.
(Although, really, I don’t understand that. Why is it the season for cookies? Why not cupcakes? Are cupcakes just a trend? Why don’t people churn out cookies by the dozen for, oh, Fourth of July? Or Arbor Day? Aren’t those perfectly good days to eat cookies?)
The last few pages of Tastespotting are full of cookie recipes. Smitten Kitchen has devoted a whole week to them. There are chips of all flavors and shapes on sale at Publix, as well as sugars brown and white, vanilla, and of course, Pam. (I have never used Pam. It kind of skeeves me out.) And I, of course I have succumbed to the tremendous peer pressure and have been baking up cookies all week long, in the evenings, mornings, afternoons. I have been measuring out my life with coffee spoons!
Mostly, though, it’s been the same cookie, Alice Medrich’s delicious and versatile chewy cocoa cookies as adapted by Orangette to include chocolate chips. I love these cookies. Love them so much I have memorized the recipe and can now mix them up while doing laundry and getting dressed for work at seven in the morning. They have become my go-to recipe for hostess gifts and sorry-I-made-you-run-that-script-eleventy-billion-times offerings and just plain yay-you-cleaned-the-garage snacks.
But, you know, sometimes you’re totally madly in love with Something and you want Something around all the time, and then suddenly one morning you wake up and go, Hmm, Something? I think we should start seeing other Things. And then you and Something are still friends, even gloriously so, but you’re now splitting your time between Something and its cousin Other Thing.
I think that’s where I am tonight after baking up two batches of chewy cocoa cookies (now with Heath bar bits!), my third such effort this week. I think it might be time to give thumbprints a whirl, or to cave and start the hunt for fleur de sel so I can finally bring about world peace.
Because honestly, I don’t know what it is, but right now, I’m not in the mood to make cakes or pie, or even cobblers or puddings. Right now, it’s cookies for me, so tomorrow’s semi-impromptu Eid bash/gathering might end up just being plates and plates of cookies.
After all, ’tis the season.
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FYI
Fleur de sel is just hoity toity french sea salt - you can probably use any sea salt - for baking you want fine ground.
Posted by: Heather | December 26th, 2007 12:30