Wednesday, January 8, 2014





If you follow Yumology on Twitter (you should follow @Yumology on Twitter!), you probably saw that I tweeted the following on Sunday night…

Erp! I just made the ugliest chocolate chip cookies ever BUT they are delicious! I shall call them puddle cookies. Stay tuned for recipe!

I'm reminded of the tale of the ugly duckling. The poor grey little bird who eventually grew into a beautiful swan. These cookies are my ugly ducklings.

They weren't born beautiful. They aren't going to be on the cover of Bon Apetit or Saveur any time soon. But, they are delicious.

Most people are used to a thick, chewy chocolate chip cookie. One that is perfectly round and puffed with just the right amount of height, weight and chippage. These cookies are not those. No. My puddle cookies, my ugly ducklings, are thin, wobbly and crisp, but amazing.



When you bite into one of my chocolate chip puddle cookies you'll notice the flavor is the same. Same chocolatey goodness encased in a brown sugar laden buttery crust with a twinge of saltiness for added flavor. Where these cookies differ is in their texture. They're thin. They're crispy but chewy at the same time. They melt on your tongue and you can almost hear the crackling of the hardened butter as it dissolves with the chocolate chips in your mouth.

How does one create such texture you ask? Purely by accident. I set out to bake an average, normal, everyday batch of chocolate chip cookies but I made two unintended decisions that resulted in the puddle cookies you see before you.

1) I left my cookie sheet in the oven while it was preheating so the dough went directly onto a hot cookie sheet before being placed in the oven.

2) I didn't refrigerate my dough beforehand. I just mixed, spooned and baked, so the dough was room temp when it went in.

I'm sure there are those of you out there who are absolutely horrified at these kitchen faux pas, but it is sometimes the most unintended discoveries that are the greatest. Columbus didn't plan to discover America, it just sort of popped up in front of him. Well, I didn't plan to make the ugliest, yet most delicious chocolate chip cookies ever, they just happened.  But just as Columbus found when he discovered America, life will never be the same.


YOU WILL NEED

2 cups of all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup of room temp butter
1 1/4 tsp vanilla
1 egg
1 cup of semi-sweet chocolate chips

GET COOKIN'

  1. Preheat your oven to 375 degrees. Remember to leave the cookie sheet you'll use in there during this time if you want puddle cookies!
  2. Sift together the flour, baking soda and salt.
  3. Cream together the butter and both sugars, then add the egg and vanilla and beat until smooth.
  4. Slowly add 1/3 of the dry ingredients into the butter mixture.
  5. Now add the chocolate chips and stir again.
  6. Add the other two parts of the dry ingredients slowly for form a thicker dough.
  7. Remove the cookie sheet from the heated oven and spoon the dough onto the sheet one tbsp at a time.
  8. When you do this the first spoonful of dough will start to melt onto the sheet. I believe this helps with part of the puddling process. :)
  9. Add all of the cookies into the oven and bake for 10 minutes. You should see ripples form along the edges of each cookie.
  10. When the cookies have flattened out and are golden, remove them from the oven and set them on a cooling rack.
Now sit back and marvel at the ugliest cookie you've ever made. Then taste it to be reminded that it's not what's on the outside but on the inside that counts. Never judge a book by its cover and never judge a cookie by its puddles. :)



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