I picked up the most recent issue of Time Magazine to find Jonathan Franzen on the cover. I’m a big fan of Franzen and think what he does in depicting ordinary folks living ordinary lives is nothing short of genius. If you’re looking for intricate plots and ax murderers, you won’t find them with Franzen. But you will find average couples sitting around the breakfast table all out of milk, listening to lawnmowers in the distance and wondering why it is they got married in the first place. The good stuff. The real stuff. So while the article made me interested to read his new book Freedom, I was most struck by the way in which Franzen works–his process, his routine, his desk.
Franzen’s adamant about eliminating any and all distractions, and works in a rented office with absolutely no access to the internet, zero wall decorations and a completely empty desk. Basically, a shell of a room with an old Dell laptop. This got me thinking about the way I like to work and the ways I’m most productive. Since I do a lot of writing at home, I could relate to much of what Franzen said about eliminating distraction–although I’m not nearly as vigilant (and therefore, probably much less productive) about it as he is. That’s my desk below. I hoard dessert books and like to keep little plates of lemons around from my mom’s tree. And that’s my new Target binder. Yeah, I’m getting organized. Oh, and that’s my favorite coffee mug of all time.
I think when you live alone, your sense of how you best work naturally regardless of anyone else’s schedule, baskets of laundry cluttering up your space, or favorite television shows blaring in the near distance becomes quite amplified. I work more at night now then I used to. I gear up my Pandora and have fresh flowers around my desk. And numerous glasses of water. I won’t answer the phone and I’ll turn off twitter.
The other room, besides my office, where I get lots of work done and find a great sense of peace is in the kitchen. So I got to thinking about what kind of space I like to keep there and how I best function. I’m not one of those easy-going kitchen people. I don’t really like to breezily chat with girlfriends while I whip up something quick for dinner. I know people who do this. I’m so not in that club although I aspire to be. I concentrate, reread recipes numerous times, lay things out in minorly-obsessive ways, clean as I go, pace a little. I will never be one of those moms that includes their kids in major cooking projects. The thought of help in the kitchen–especially help from lots of tiny hands–makes me immediately begin to sweat.
Sometimes the nice thing about a recipe is that it allows us tightly-wound kitchen folks to loosen our apron strings just a little and ease into a new way of doing things. This is the case with this fabulous cookie recipe I found on my friend Kelsey’s blog, The Naptime Chef. Kelsey focuses on recipes that busy moms can accomplish during the time in which their kids are taking a mid-day nap. So these are darn simple cookies. But what I really love about them is their crackly tops, rich chocolaty flavor, and bits of chocolate and pecans scattered throughout. They’re also not at all too sweet–the espresso powder and unsweetened chocolate kind of temper that. I made a few minor tweaks to Kelsey’s recipe–mainly in the addition of pecans and just a little less flour. If you’ve got some cocoa powder lying around from the deluxe brownies, use it up here.
From uncluttered desks, to decorated cubicles, to telecommuting and skyping–whatever you do for work and however you find productivity and inspiration–I’m thinking a chocolate cookie always helps. Happy Monday.
Double Chocolate Espresso Cookies
Slightly adapted from The Naptime Chef
2 1/2 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 tsp. baking soda
1 tsp. Kosher salt
2 Tbsp. instant espresso (I use Medaglia D’Oro)
1 1/2 cups semi-sweet chocolate chips
1 cup pecan halves
Preheat the oven to 350 F. Cream butter and sugars until light and fluffy in a stand mixer or with hand beaters. This should take a good five minutes–you really want to aerate the cookies and fully work in the sugar here. Then add eggs one at a time, mixing after each addition until just combined.
In a separate bowl, mix together the dry ingredients: flour, cocoa powder, salt, baking soda, and espresso powder. Stir with a whisk to make sure the dry ingredients are well mixed.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl to ensure smooth incorporation. Don’t over beat–just mix until all ingredients are combined. Using a wooden spoon or spatula, mix in chocolate chips and pecans.
Line a baking sheet with parchment. Using a 1 1/2″ ice-cream scoop or plain old teaspoon, scoop dough onto the sheet and lay out 2″ apart. Bake for 10 minutes. Cool on a wire rack before serving.
Makes: 44-48 cookies