Wednesday, May 6, 2009

3 hour baking hell

I thought this recipe would go off without a hitch.
Chocolate Chip Overload Cookies from Evil Shenanigans
The recipe I'm sure is fine... MORE than fine... I mean it's a SUPER CHOCOLATE CHIP cookie! I, on the other hand, am a massive failure.

I think it began with me forgetting 1 entire cup of flour. Also, I was a smidgen short on baking soda. (I guess that's what happens when you pilfer scant amounts from home in ziplock baggies.)

SO! I had issues. MAJOR issues.

I didn't realize I was missing a cup of flour (in fact, I'm not 100% sure - it just makes sense.) until everything was mixed together... and the dough seemed less dough-like and more melting-ice-cream-like.

That's when I started to back track... and even for a million bucks, I could not remember exactly how much flour I had measured out.

So, I did a few trial runs... just in case I wasn't insane. I was proven wrong.
The first testers baked out to be a lot like the potato chip cookies. Too much butter over flour.

Then I added in just shy of 1 cup of flour. Did another test run... a little better. Not quite what the original pictures showed. (Which made me think... what is wrong NOW?)

So little by little I added in a few tablespoons of flour and just continued to bake. I must have added in at least 6 tbsps to get the the "final" dough.

These cookies are definitely super chocolatey! The dough part is good... much as expected for a chocolate chip cookie.

The dough was distinctly DARKER than any other cookie dough I've made.


Instead of 3 bags of the same chocolate chip, I used a mish mash of "leftover" chocolate chips I've had laying around. I did use a whole new bag of Nestle Tollhouse semi-sweet. Then I used some minis. Then some 60% cacao bittersweet Ghirardelli chips. And to finish it off, some white chocolate chips.

Baked at a lower temp of 325 for 15-ish minutes. Until golden brown of course.

The color was off too... not as warm and golden as you would want them to be, obviously a correlation to the darker dough. It was like it was "infused" with chocolate.

At least there was a nice breeze coming in through the window...


Kelly said...

Hi! I'm so sorry you struggled making these cookies! :( I once made a cake where I neglected to add 1 cup of flour and the results were, shall we say, less than stellar? Also, I bake the cookies at 350 to set them faster and prevent the cookies spreading out too much. Lower temps promote spread, higher temps reduce spread. Take care!!!

appropriated.muffin said...

thanks kelly! i will definitely be retrying the recipe again... down to the last minuscule bit of baking soda! they taste AWESOME after all!

Reeni♥ said...

I think you did a good job of fixing your mistake. They look thick and soft and really yummy! I bet the variety of chips in them was great.

appropriated.muffin said...

thanks reeni! yes... i'm REALLY happy I was able to salvage and make that amazing recipe work out in the end!

~Dana said...

I've had days like that! The good thing is anything with chocolate tastes good no matter what it looks like!

Christine aka Mistress of Cakes said...

I know what you did wrong just by looking at your dough...which means you did nothing wrong. Your dough is shiny which means its too warm.

Just refrigerated the dough till its cold. Bam. How do I know this...many a flat cookie has been eaten in this house.

appropriated.muffin said...

thanks for the tip christine! i had that thought too when I was making it. Shoulda listened to my gut.