Cookies for class
I taught a class at work. Trainers often bring candy for the class, but I wanted to bake, so I tried two new recipes for ginger nut cookies and chocolate chip cookies. Neither turned out the way I expected. I thought the ginger nuts couldn't possibly look like their cookbook photo after I saw the very crumbly dough, and I thought the chocolate chip cookies would spread beautifully, just as they had in their cookbook photo. Lies!
Ginger nuts, just about picture perfect, and delicious. The first bite took a little bit of effort, but once it was heated and moistened in your mouth, it melted into buttery, gingery goodness. Nice, crisp beginning to a soft, warm end. Mmmm.
Chocolate chip lumps, which looked almost as if I'd just spooned them out onto the tray, but without the cookie dough goodness. They were all right, but they were a bit dry and bland since they didn't build the characteristics that cookies do when they spread out and back. *sigh* Maybe it was the silicone mat, but I've long made my chocolate chip cookies on these mats, and they've never had trouble spreading out before. Then again, past recipes I've tried have used more butter, and this one was suspiciously frugal.
Chocolate chip cookie bite--I'm glad I used tasty chocolate, at least. Again--not horrible, but totally lacking my two favorite chocolate chip cookie aspects--crisp edges and chewy middles.
Ginger nut bite--everything I'd want in a ginger cookie!
Strangely enough, one of the reasons I didn't like cooking and baking when I was younger was because I couldn't bake a decent batch of chocolate chip cookies. My older brother, George, was the baker, and he could make batches while blindfolded. I don't think I turned out a decent batch, that wasn't sliced from a log or scooped from a bucket, until I was about 25. Now, I love baking, especially cookies.