Brownie Meringue-y Cookies.

I recently made these amazing cookies from 101 Cookbooks. Yum. I froze half of them, thankfully, because I ate all of the ten that I did bake within 24 hours. (S was out of town and I was alone with an evident lack of cookie-eating restraint.) For Valentine's Day, I made more of the ones I froze, but I overcooked them while unsuccessfully waiting for them to puddle and rise (like the recipe says). Still good, but nowhere near the amazing experience of the first batch which was light and meringue-y on the outside, with the chewy delightfulness of a brownie on the inside. 

And now I am sitting down with a cookie I just baked from the last of the frozen ones. I did not over bake but they stuck to the tray and are less crispy on the bottom than the other two times. Maybe because I did not cook them on the Silpat this time? And maybe these cookies just don't handle being frozen that well? Rounds 2 and 3 don't compare to the perfection of Round 1. Still good, but Round 1 was unbelievably good.