Today, we tasted the cookie dough at Colson Patisserie where our friend is a cook -- he portions them onto baking sheets in the front instead of in the kitchen so he can watch the sunset out the window while he works. We had to "test" the finished product as well, they are mild, Stewart thinks because of the kind of chocolate they use. A woman sitting near us was eating one too but the wind blew the last bite off her table and onto the ground -- tragic.

We made the usual half batch but with whole wheat flour, and we only had a half stick of butter so we used 2 oz. of Earth Balance (margarine). We cooked them in muffin trays (which we borrowed yesterday to make cupcakes) to replicate the consistency of the cookie pie we made in Maine. We ate them with milk on the fire escape ("a structure whose name is a touch of accidental poetic truth, for all of these huge buildings are always burning with the slow and implacable fires of human desperation."). It was divine.

David made one cookie with a splash of balsamic vinegar and no chips. It was pretty good too.