You might recall my ill-fated attempt at Checkerboard cookies from earlier this week. Because I was sticking to le pantry (as I so often do), I made the dough with margarine instead of butter. Please, I beg of you, do not make this mistake when trying to make a manipulable dough.
Anyway, I had over half of the dough wrapped up and refrigerated because I just couldn't make myself try to checkerboard it again. My mom suggested I fold the brown sugar and cocoa doughs together and just drop them like that.
So I did. I kneaded the two doughs together very briefly and then rolled them up, wrapped the log in wax paper, and froze the whole deal again.
Slicing and baking (15 mins at 350) the suckers was a pleasure. It was so easy and rewarding that I almost forgot how aggravating the earlier process was. Silly me.
A note about these cookies though: I had one straight from the baking sheet last night and it was only okay. Mid-cookie I turned to my mom and asked, "Is this good?" That's a pretty clear sign that it probably isn't. When hot, the flavors in the cookie were almost too much. The cocoa seemed strong and almost bitter. I dipped the rest of that cookie in milk and enjoyed it alright.
I put the cookies on a plate and went to bed. This morning I nabbed one while I contemplated breakfast (I know... so wrong) and my word was it good. These cookies are soft and the brown sugar and cocoa work amazingly well when cool. Do yourself a favor and enjoy these cookies the day after. You will not will not be disappointed.
I might have already had 3 of these cookies today. o_0
In other news, the May 31st deadline for Scoopalicious and Cupcake Project's IceCream Cupcake Round Up is quickly approaching! Either get to work on your cupcake or get your index finger ready to vote for mine! :)