This week I’m making THREE cookies! Yikes! Three Cookies means I’ve spent all morning baking, cleaning, baking, washing dishes and then washing more dishes. And by washing dishes, I mean packing and unpacking the dishwasher– which is the same as washing dishes to me.

I can make three cookies this morning because the boys are at a tennis tournament, and so I’ve been left to my own devices… and I had a cookie request. A cookie request for a cookie that is NOT appealing to me at all. Black Sesame Earl Grey Cookies. The idea of Black Sesame Tahini in a cookie is blah- I don’t like tahini or hummus or nuts or nut adjacent things. And I hate Earl Grey tea. So combining the two in cookie form is completely unappealing. But Jinx, the same friend that kicked off the cookie frenzy almost 12 months ago with a cookie from Amsterdam, sent me a recipe and because she’s brought back cookies for me EVERY time she goes to Amsterdam, I couldn’t say no. So I’m making Black Sesame Earl Grey Cookies. And because they are COMPLETELY unappealing to me personally, I’m also making a modified version of David Leibovitz’s Salted Tahini Chocolate Chip Cookies. The modification is that they’re not sitting for 12 hours or overnight. I’m also making Chocolate Shake and French Fry Cookies from Christina Tosi’s Bake Club.

I’m quite excited by the Bake Club cookies. They look a bit weird but I think the concept will be yummy! The salted tahini– not sure about- it’s the tahini. But we’ll see… Hopefully Jinx will like the Black Sesame cookies, the gym and pole crew will like the Chocolate Chip cookies (they’re VERY highly rated by the New York Times), and hopefully TomTom and The Runner will enjoy the Chocolate Shake and French Fry Cookies. I’m not baking next weekend since The Runner is running up in Queensland, but I’m already thinking of our next baking adventure– thanks to the stash of leftover Easter Eggs I’m FINALLY getting around to emptying out of the Easter bucket. Stay tuned!