Today, my baking failed.
Failed in the sense of aesthetic, I suppose – because it still tasted damn good.
As I pulled these chocolate-caramel trainwrecks out of the oven, I was stumped at what could have gone wrong. I’ve made them countless times before, and they always turn out with crispy edges and a brownie-like centre. But these were different. Hard and dark at the edges, spread out to make a mega-cookie, with the caramel chips totally unmelted. What on earth happened?
So, as I’m wont to do in any circumstance where things don’t go my way, I analyzed.
Was my butter too soft? No, because the recipe calls for melted butter. So that was fine.
Did I use too much sugar? No, because I specifically remember measuring it out correctly.
Was the oven too hot? Too cool? Does gas make a difference over electric? Possibly, but I’ve baked cookies in this oven at least five times before, and they’ve always turned out perfectly.
At last, I realized what my problem was. As I was snacking on the five or six leftover chocolate chips in the bag (I counted each chip as half a WW point, so I covered my butt, lol), it dawned on me. I dumped the whole bag, give or take, into the recipe. Which I always did, because up until now, I’ve always doubled the recipe.
Ding ding ding! Problem solved. I’d doubled the chocolate, but none of the other ingredients.
Which explains not only the failure in appearance, but the wickedly good taste.
Don’t you wish you could go step by step through your infertility that way? Hmmm, my ovaries aren’t working. Do I have too many hormones? Add more of the other ingredients to even it out. Do I have too few eggs? No problem, there’s a whole carton in the fridge. Do I take too long to ovulate? No problem – just turn the oven up a few degrees.
We could get even more thoughtful here, and compare each ingredient in the cookie recipe to a fertility drug or solution, but lets face it. That’s taking things too far, and I’ve got to go run off the cookie I just ate.