I opted for "P.S. there's a sandwich in the fridge".
In the afternoon, while he did some computer modeling (engineers never really take a day off), I was going to try and recreate the awesome chocolate cookies at Rene's Bakery in Broad Ripple. That way, he had cookies to take on his drive back to work at o-dark thirty with his travel mug of coffee. I didn't find a recipe like Rene's, but I found something else that looked intriguing, and of course, I had to add a couple touches of my own (espresso powder, dark chocolate chips and toffee chips).
Chocolate Chewees (Not to be Confused with Chewie - that travels with Tam and I on outings.)
These are insanely chocolately and rich, perfect for a chocolate craving or a great cookie to pair with a mug of coffee. They're not low sugar (wheeee!) but they ARE gluten and dairy free for those with sensitivity to such things.
1 and 1/2 cups powdered sugar
1/4 cup plus 1 Tablespoon unsweetened cocoa (I used Hershey's Special Dark)
1/4 teaspoon espresso powder (or finely ground coffee)
1/8 tsp salt
2 egg whites (large eggs, at room temperature)
1 and 1/2 teaspoons Mexican Vanilla
1 and 1/2 cup semi-sweet chocolate chips
1/2 cup Heath toffee bits.
Preheat oven to 350 F
Place oven racks in the top and bottom third of the oven. Line two cookie sheets with parchment paper.
Mix dry ingredients.
Stir in vanilla and egg whites JUST until flour mixture is incorporated and it's moist. The batter is very dark and glossy and will be a lot more runny than typical cookie batter (do NOT overbeat or it will get really stiff and dry).
Remove from heat and cool slighty before gently removing (these are fairly fragile cookies fresh out of the oven). Do not let them get too cool before removing them or they will stick, even to the parchment paper. Store in air tight container. IF you have any left.