Have you ever had one of those weeks where a cascade effect of “oh my goodness” comes at you from all angles? That was my week.
Finally, the weekend! What wonderful, fall weather we had. My brain was so fried, I was thankful to have some peace and serenity.
My husband and I hosted a friend for the evening. I put up a simple dessert- a batch of classic chocolate chip cookies. As our friend walks through the door, I check on the cookies and realize… I forgot something.
WHY ARE THE COOKIES SO FLAT?!
Seriously, did this week really do that much of a number on my brain? How are these cookies so flat right now? Let’s backtrack.
Oven temperature- check
Measuring cups- oopsies.
I used the wrong measuring cups. I only added half of the amount of flour that I was supposed to use.
I apologized profusely. “Sorry, these cookies aren’t right because I am an epic failure.” And to this, my friend laughed, and said, “they’ll still taste good.”
I think back to why I created this blog in the first place. It was to show all my readers that they can bake anything right on their first try. No one’s perfect. At the end of the day, who really cares? You might even invent something better than the original. That’s what we have here, folks. An accidentally awesome batch of chocolate chip cookies. They basically melt in your mouth. It’s probably due to the entire stick of butter I used, plus the imbalanced ratio of dry ingredients.
We all thoroughly enjoyed the cookies, so much so that the batch is already gone. Time to whip up a new one!
My husband and I just finished all of The Great British Baking Show on Netflix. It inspired me to get back into baking, and continue sharing the science of it with all of you. Get ready for some food science fun in my next post.
Accidentally Awesome Chocolate Chip Cookies
- 1 stick of unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated white sugar
- 1/2 Tbsp vanilla
- 1 egg
- 3/4 cup + 1 Tbsp all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 350°F.
- Melt the butter for about 35 seconds.
- Add the melted butter and sugar to a stand mixer. Using the whisk attachment, cream the butter and sugar together on high for about 2 minutes.
- Mix in the vanilla and egg. Whisk on high for about 15 seconds, or until the egg becomes incorporated into the batch.
- Add the flour, baking soda, and salt. The mixture will look wet. That’s how it’s “supposed” to be (a.k.a., there’s my mistake).
- Using a spoon, stir in the chocolate chips.
- Line 2 baking sheets with parchment paper. Spoon 14 cookies onto the baking sheets. Make sure they’re as far apart as possible, as these cookies spread like wildfire.
- Bake for about 12 – 14 minutes. or until they’ve just turned golden brown.
- Remove from the oven. Let them cool on the baking sheets for 1 minute. Transfer to a wire cooling rack.
- Let them cool for 10 more minutes. Eat, and enjoy.
*using Very Well Recipe Calculator