As it happens, my judgement was a bit premature. It turns out some cookies get better with age. Well, they get better overnight, at least. I'm not suggesting aging them for years or anything crazy like that.
The day after I made them I just wanted to check in on them, see how they were doing. When I opened the tin I was overwhelmed by quite a gorgeous smell: deep, rich, intense chocolate. I figured I'd give the little guys another shot and sure enough, the flavor is so much better the next day. I guess the flavors had some time to mingle and get to know each other and settle in. In addition to the cocoa and spices there's espresso powder in these, and espresso (or just regular coffee) always gives chocolate that nice little extra richness.
These were fun to make because I got to shape the dough into a log and refrigerate it and slice it, like I had so much fun doing with the Buttered Rum Meltaways. Unlike the Buttered Rum Meltaways, however, this dough sliced very easily. It was a lot softer and smoother. Also the dough log is rolled in sanding sugar so you get a nice little sparkly rim on the cookie. Cute. However, there has to be some trick to keeping the dough log nice and round while it's in the fridge. It was very nice and round when I put it in the fridge, but obviously it has to sit flat on the shelf, and that makes the bottom flat and the rest of it kind of falls into a rectangular shape. It's weird. How do I get it to stay round?
So it's a good cookie. Not my favorite, but good. It's pretty simple to make, too, you just have to account for the 1 hour of refrigeration.
Yield:
Recipe predicts: About 4 dozen
Actual: 54 cookies (4.5 dozen)
11 recipes down, 164 to go.
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