my honey called it, he said, “you know, you have a good streak and then luck runs out,” or something to that effect. he’s referring to my recent string of baking experiments. this week, i got some dark chocolate chips & unsalted butter specifically for baking. encouragement from him in response to that delicious carrot cake (with lemon cream cheese icing) that we made last weekend. i tried my best to follow the recipe, and in the words of a dear friend, “no one cares it still tastes like cookie,” and i really needed to hear that.
here’s the actual recipe: tessa arias’ peanut butter & chocolate chip cookies
so, i’ll just be honest about all the ways i messed up the recipe:
- i mixed in the flour in stages and forgot to mix the last one-sixth of the dry ingredients, wtfocaccia?
- the butter was not fully melted and hot, so it didn’t mix well with the peanut butter
- i don’t think i used enough peanut butter
- i’m not sure i used enough white or brown sugar, either (and i definitely didn’t mix it in properly, see below)
i’m not off to a good start, but there’s no use crying over spilled milk. these would taste really good crumbled on top of vanilla ice cream or used for sandwiching a nice dollop of ice cream. anyway, enjoy these wonderful photos of mutant cookies.
some things i learned about baking cookies today:
- too much flour makes for a dry & crumbly cookie
- leaving cookie dough in the fridge helps develop good final texture
- dipping in milk really brings out the peanut butter flavour
- adding water to peanut butter actually thickens it
- adding oil to peanut butter makes it more runny