OK. That was an unmitigated disaster.
While surfing for chewy chocolate chip cookie recipes I came across one that sounded interesting and pretty easy:
While surfing for chewy chocolate chip cookie recipes I came across one that sounded interesting and pretty easy:
3 c. flour
1 tsp. soda
2/3 tsp. salt
1 1/3 c. butter
1 c. sugar
1 c. packed brown sugar
2 tsp. vanilla
2 lg. OR 4 sm. eggs
2 tbsp. cream
1 c. chopped nuts
1 pkg. chocolate chips
1 tsp. soda
2/3 tsp. salt
1 1/3 c. butter
1 c. sugar
1 c. packed brown sugar
2 tsp. vanilla
2 lg. OR 4 sm. eggs
2 tbsp. cream
1 c. chopped nuts
1 pkg. chocolate chips
Grease cookie sheet lightly. Bake at 375 degrees, 1st batch for approximately 8 minutes, following batches for approximately 6 minutes each. Centers will be chewy.
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I mixed all the stuff together. Well, that is I mixed *most* of the stuff together. As I was combining the sugars, flour, vanilla, salt, soda, egg and cream I was thinking, "This doesn't look like enough liquid. It seems to be missing something."
I was right, and before you say it was the nuts, I omitted them on purpose.
I put the hand mixer to the cookie "dough" and started whipping it up. I wound up with this stuff that looked like brown sugar rocks covered in flour. Yeah. Not enough liquid. I was missing something all right. Mrs. Ed looked up the recipe for me and I had forgotten the butter. I remember thinking that it was a very strange cookie recipe that didn't have butter in it. I pitched the butter in and got started.
Sort of.
Semi-softened butter has this irritating propensity for settling *inside* the mixer beaters, making it next to impossible to get the butter incorporated into the flour/sugar/vanilla/etcetera mixture. When it does get into the mixture, it slings out of the beaters at high velocity, coating your glasses, the toaster oven, the wall and the Jack Russell Terrier at your feet.
Do you notice something conspicuosly missing from the recipe? Yeah. The size of the dollops of uncooked cookie dough that you're supposed to throw on the cookie pan. 1 teaspoon? 2 teaspoons? A cup?
I opted for 2 teaspoons. I got my trusty OXO 2 tsp scoop and doled out the dough. Once it was in the oven I set the stopwatch for 8 minutes. It turns out that wasn't enough. All I had after 8 minutes was chocolate chip soup. Back in the oven it went for another 4 minutes.
That batch got wasted. It never set up. It had the consistency of melted chocolate and butter. Go figure.
Did I mention that I got a phone call in the middle of the first batch? Note to self: Get a headset and keep it in the kitchen.
So I break out the not-so-trusty generic 1 tsp scoop and plop them on the already-hot cookie pan, pitch them in the oven and reset the stopwatch. 8 minutes later (yes, I didn't do the recommended 6 minutes for the second batch) I checked the cookies. Crispy on the edges, soft in the middle. They looked kind of like chocolate chip Moravian cookies. How did they turn out once they cooled? Pretty good. I wound up with two Tupperware containers full of them, as well as a blob of hardly-cooked dough from the first attempt.
End result? Two containers of cookies, a blob of semi-cooked dough, an oven glove covered in chocolate and a fat Jack Russell Terrier.
***********************************************************************************
I mixed all the stuff together. Well, that is I mixed *most* of the stuff together. As I was combining the sugars, flour, vanilla, salt, soda, egg and cream I was thinking, "This doesn't look like enough liquid. It seems to be missing something."
I was right, and before you say it was the nuts, I omitted them on purpose.
I put the hand mixer to the cookie "dough" and started whipping it up. I wound up with this stuff that looked like brown sugar rocks covered in flour. Yeah. Not enough liquid. I was missing something all right. Mrs. Ed looked up the recipe for me and I had forgotten the butter. I remember thinking that it was a very strange cookie recipe that didn't have butter in it. I pitched the butter in and got started.
Sort of.
Semi-softened butter has this irritating propensity for settling *inside* the mixer beaters, making it next to impossible to get the butter incorporated into the flour/sugar/vanilla/etcetera mixture. When it does get into the mixture, it slings out of the beaters at high velocity, coating your glasses, the toaster oven, the wall and the Jack Russell Terrier at your feet.
Do you notice something conspicuosly missing from the recipe? Yeah. The size of the dollops of uncooked cookie dough that you're supposed to throw on the cookie pan. 1 teaspoon? 2 teaspoons? A cup?
I opted for 2 teaspoons. I got my trusty OXO 2 tsp scoop and doled out the dough. Once it was in the oven I set the stopwatch for 8 minutes. It turns out that wasn't enough. All I had after 8 minutes was chocolate chip soup. Back in the oven it went for another 4 minutes.
That batch got wasted. It never set up. It had the consistency of melted chocolate and butter. Go figure.
Did I mention that I got a phone call in the middle of the first batch? Note to self: Get a headset and keep it in the kitchen.
So I break out the not-so-trusty generic 1 tsp scoop and plop them on the already-hot cookie pan, pitch them in the oven and reset the stopwatch. 8 minutes later (yes, I didn't do the recommended 6 minutes for the second batch) I checked the cookies. Crispy on the edges, soft in the middle. They looked kind of like chocolate chip Moravian cookies. How did they turn out once they cooled? Pretty good. I wound up with two Tupperware containers full of them, as well as a blob of hardly-cooked dough from the first attempt.
End result? Two containers of cookies, a blob of semi-cooked dough, an oven glove covered in chocolate and a fat Jack Russell Terrier.
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