Chocolate chip cookies cooked on a waffle iron: baking fail

Chocolate Chip Waffle Cookies

The idea seemed simple enough: use a waffle iron to make waffle cookies and then drizzle chocolate on top. We decided to try this experiment. My standard chocolate chip recipe was used with the exception of the chocolate chips which were to be melted and drizzled on after.

We set the waffle iron on the lowest setting to begin (and intended to adjust higher if needed during subsequent trials)

Trial 1 Results: Catastrophic Failure

Further trials were suspended as a result of trial 1's disaster

Speculations of what led to the accident:

• Waffle iron was not greased before adding dough
• Dough may need to be thicker (higher flour content?) for desired results
• Human error

Thankfully the remainder of the dough was quickly converted into normal chocolate chip cookies and enjoyed

Candy Cane Chocolate Chip Cookies: baking fail

Candy Cane Chocolate Chip Cookies

The idea seemed simple enough: add crushed candy cane to chocolate chip cookie dough. For this experiment, I used my standard chocolate chip cookie recipe.

I had high hopes for this batch (see fig 1.) of hybrid candy cane chocolate chip cookies. As you will see, the results differed from my expectations and proved my hypothesis, that adding crushed candy cane would create a simple Christmas variation of this classic cookie, very wrong. We have to be honest when our plans go awry.

Figure 1.

Results and Observations:

The candy cane bits melted during the baking process, leaving gaping holes in the cookies, and adhered to the cookie sheet which resulted in fractured cookies when attempting to move them to the cooling rack.

Thankfully the candy cane modification was only added to twelve cookies (see fig 2). The rest of the dough served as a control group and yielded wonderful and normal chocolate chip cookies.

Figure 2. The results of Trial 1 candy cane cookies

Figure 3.

6 Layer/Magic bars in France: the joys of speculoos

In college 6 layer bars/Magic bars/other regional names for this dessert of glory was my go-to dessert for group events.  They are always a crowd please-er and embarrasingly easy to make.  Seriously the hardest step is crushing a package of graham crackers.

For my second dessert attempt in France I made them, but had to make a few modifications due to availability/lack of availability of ingredients, namely graham crackers.  Instead I used speculoos cookies (see Figure 2. below).  If you have not had speculoos in its may forms of joy and wonder, get on a plane and come to France or the Netherlands (speculoos is originally Dutch, one of the many glorious Dutch contributions to the world).  Or beg someone you know in France to mail you some.


Ingredients:
1/2 250g stick of butter (see Figure 1.)
350g speculoos cookies
200g shredded coconut
397g (1 can) sweetened condensed milk
400g dark chocolate

Bake Time: 25 minutes

Directions:

• Prehead oven to 176°^C (350°^F)
• Crush speculoos into tiny bits (see Figure 3.)
• Melt butter and in bowl combine with speculoos (Figure 4.)
• Pour into pan and spread evenly (Figure 5.)
• Add coconut (Figure 6.)
• Chop chocolate into small bite-size pieces (Figure 7.)
• Add chocolate
• Pour sweetened condensed milk onto pan, making sure to evenly spread and avoid pouring on the sides of the pan. (Figure 8.)
• Bake 25 minutes
• Allow goodness to cool
• Enjoy!

Figure 1.  1/2 250g butter

Figure 2.  Joy and glory

 Figure 3.

Figure 4. melted butter

Figure 5. form crust

Figure 6.

Figure 7.

Figure 8.

Observations:
Dessert was once again hit with the crowd
Speculoos makes life and everything better
Chopping chocolate by hand was a lot of work
Potato masher was a great tool for pulverizing the speculoos
Using butter or non-stick spray would help with crust sticking in corners and edges

Baking in France: Chocolate Chip Cookies (attempt 1)

 Today was one of my first attempts at baking in France.  I started off with the classic chocolate chip cookie.  Recipe here.  As expected there were some challenges/conversions to be made.

Change #1 butter comes in 250g bars.  1 cup of butter = 227g butter.  Because I do not own a scale (yet) and did not want to estimate 227g, I used the whole 250g butter.

The new laboratory

So far, so good
Change #2.
350°^F is 177°^C.  Of course I misread this and set the oven to 130°^C (266°^F).  The cookies took longer, but otherwise seem unaffected.

The end result:

Observations:

The cookies are good.  No observed change with the addition of 23g of butter. 

Success!

Giant Chocolate Chip Cookie

After much experimentation (see previous trial posts) here is my current working recipe for a giant chocolate chip cookies baked in a 7 inch cast iron pan.  When coupled with ice cream this dessert is known by various trademarked names.  Whatever you call it, it's a giant cookie of joy.

Ingredients:

2.5 C flour

1 C brown sugar

0.5 C wht sugar

1 C butter

1 tsp soda

1 tsp salt

1 tsp vanilla

0.5 tsp water (critical, see Figure 1. for explanation)

2 eggs

2 C semi-sweet chocolate chips

Bake Time: ±30 minutes

Makes 4 giant cookies

Directions:

• Preheat oven to 325°^F
• Cream (mix) the butter and sugars
• Add eggs, vanilla, and water
• In separate bowl mix dry ingredients (flour, soda, salt)
• Add dry ingredients in and mix well
• Add chocolate chips
• Fill 7" cast iron pan 2/3 to 3/4 full with dough (it will rise)  See Figure 2.
• Bake 30 minutes
• Allow cookies to cool in pan for several minutes before moving to a cooling rack.
• Enjoy!

Figure 1.  

The essential 0.5 tsp of water to ensure the mixture has adequate Hydrogen bonding for premium structure and texture.  Yes, baking is Chemistry

Figure 2.

7" cast iron pan 2/3 full to prevent overflow and lengthen cook time.

Giant Cookie trial 2

The quest continues to make the perfect giant cookie.

Experimental Procedure:

For this trial I once again followed my chocolate chip cookie recipe found here with the following variations:

• Oven was preheated to 325 instead of 350
• 7" cast iron pan was filled between 2/3 and 3/4 full of raw dough before baking (see figure 1. at the bottom of the page)
• Cookie was baked for 30 minutes and then allowed to cool.

Results and Observations:

• The cookie edges and middle baked in sync and arrived at the desired browned edges with soft center.  I was able to avoid crunchy edges and raw core.
• Cookie stayed within the confines of the cast iron pan and did not threaten to overflow.
• Total bake time was 30 minutes

I do believe I have discovered the ideal baking conditions.  While this trial did not control for individual variables so as to be able to determine the exact roles of each variables, the goal of this experiment was not to isolate the variables but to arrive at the best giant cookie possible.

Further testing and consumption will be required to determine if this is in fact the "best" giant cookie, but for now I find this recipe with these modifications to be excellent for the time being.  So take this experiment, bake some giant cookies, and enjoy!

Figure 1. The 7" cast iron pan filled 2/3 full of raw cookie dough.

 

Giant Cookie trial 1

Today's experiment is to make a giant chocolate chip cookie using a small cast iron pan.  When coupled with ice cream this dessert can be known by various trademarked names.  Whatever you call it, it's a giant cookie of joy.

For this trial I used my normal chocolate chip cookie recipe with no modifications.  Recipe here.  The only variables we are testing for in these trial is cooking conditions: time and temp.

Experimental Procedure:

I followed the normal recipe but put the cookie dough into a 7 inch (approx) cast iron pan.  Pan was filled 75% to allow room for the dough to rise during baking.  Oven was pre-heated to standard 350°^F

Results and Observations:

• Observations were made at 10 minutes, 15 minutes, 20 minutes, and then I lost count during subsequent repeated short intervals.
• Trial will therefore need to be repeated to determine exact baking time.
• Edges of cookie baked significantly faster than center.
• Cookie almost overflowed pan

I have determined bake time is significantly greater than 20 minutes, probably around 30 minutes.  Next trial I will try reducing the oven temperature to 325°^f to slow the browning of the cookie's edge compared to the center.  I may try filling pan only 2/3 full to see this also reduces bake time.

Though the experiment is not yet conclusive, any endeavor resulting in eating warm chocolate chip cookie I count as a success.

S'mores Cookie: Trial 2

Fabrication of S'mores Cookie Trial 2.

figure 1.

Procedure:

The same procedure from Trial 1 was followed with these alterations:

1. the amount of cookie dough used was 2 or 3 times larger (small handful) than a normal chocolate chip cookies.  See figure 1. above, note cookie dough size in relation to the graham cracker squares.
2. Removed both baking sheets at 13 minutes and applied marshmallows to Tray 1.
3. Total bake time was 15 minutes

Results:

figure 2. (above) Tray 1 

 figure 3. (above) Tray 2 

 Observations:

• Larger cookie size melted over the graham cracker perfectly.
• Marshmallows added at 13 minutes melted slightly as desired
• Marshmallows added at the start of cooling did not observably melt.
• Control group (seen top-left of figure 2.) was a good indicator of when cookies were done
• larger cookie size only made 24 cookies.

Conclusions:

The unmet goals from Trial 1. were cookie size and toasting the marshmallows.  This trial achieved perfection on cookie size.  New techniques were not employed for toasting marshmallows and so those results are the same as Trial 1.  Total bake-time of 15 minutes and adding marshmallows at 13 minutes was well timed and should be repeated.  Taking the baking sheets out of the oven to apply marshmallows allowed for better deployment (rather than reaching inside a 350 oven).
Summary:

• Use larger cookie dough portions, approximately a small handful, which should yield 24 cookies per batch.
• Remove trays and add marshmallows at 13 minutes.
• Bake for a total of 15 minutes.

While the quest may continue to one day perfect toasting the marshmallows on top, for now this working recipe is go for further enjoyment.

S'mores Cookie: Trial 1

Fabrication of S'mores Cookie Trial 1.

This beings my efforts to recreate the S'mores Cookie

figure 1.

Procedure:

1. I started with my standard Chocolate Chip Cookie recipe.  This can be found here: Chocolate Chip Cookie
2. Graham Crackers were placed on the baking sheets
3. Large spoonful of cookie dough (standard chocolate cookie size portion) was placed upon graham cracker (see figure 3).
4. Cookies placed in oven under standard Cookie-baking conditions: 350°^F
5. Marshmallows were placed on cookies at set intervals during the baking process (see figure 4)

figure 2.

figure 3.

Results:
  figure 4.

Observations:

• Larger amounts of cookie dough will need to be applied to achieve the average radius of 4.5 cm and fully cover the graham cracker square.
• Marshmallows placed on cookies at Time 0 and Time 5 minutes melted off the cookies.
• Marshmallows placed at Time 12 minutes became gooey, but did not achieve desired toastedness.  This was the group with results closest to our desired objective.
• Marshmallows placed at the start of cooling did not adequately melt.
• Control group (standard chocolate chip cookie, no graham cracker or marshmallows) baked normally.

Conclusions:

Next round I will need to use larger portions of cookie dough per cookie.  Adding marshmallows at the beginning and during cooling did not work well.  I observed that adding the marshmallows after 12 minutes, with ~1 minute to go, gave the desired gooeyness, but lacked toastedness.  Employing another technique (quick broil?) will be necessary to achieve toastedness.

Conclusion: close, but no cigar.  

S'more Cookie: Reverse Engineering

 Meet the S'mores Cookie from Cookie Connection, a local chain of excellent cookie shops.  

The S'mores cookie is Emily's favorite cookie from Cookie Connection.  For this reason I have decided to reverse engineer this cookie and create my own.

There are three components to the cookie

1. Melted marshmallows on top (see above photo) 

2. Chocolate chip cookie

3. Graham cracker square base (which provides an excellent textural variation to the cookie)

 The graham cracker base

I acquired an official S'mores cookie and began my analysis.  Here are my observations:

1. Average radius of the cookie was 4.5 cm (to fully cover graham cracker)
2. Milk chocolate chips instead of semi-sweet chips.
3. Marshmallows were nicely toasted.  They were on the cookie long enough to make indentations in the cookie as they baked, but were not completely melted.

These are my notes for now.  Next up will be Trial 1 to replicate this S'mores-y goodness.

The Great Quest: Chocolate Chip Cookies (post 1)

The Holy Grail of baking: chocolate chip cookies.  Nothing says childhood quite like one of these beautiful bits of goodness and joy.  And I am in search of the best recipe, techniques, ingredients, etc.  I have tried several variables, and the search for perfection continues.  Here is the current recipe:

Ingredients:

2.5 C flour

1 C brown sugar

0.5 C wht sugar

1 C butter

1 tsp soda

1 tsp salt

1 tsp vanilla

0.5 tsp water (critical, see explanation later)

2 eggs

2 C semi-sweet chocolate chips

Bake time: 7-10 minutes

Directions:

• Preheat oven to 350°^F
• Cream (mix) the butter and sugars
• Add eggs, vanilla, and water
• In separate bowl mix dry ingredients (flour, soda, salt)
• Add dry ingredients in and mix well
• Add chocolate chips
• Spoon onto non-greased cookie sheets (I usually make 1.5" or 2" balls)
• Bake 7-10 minutes
• Allow cookies to cool on cookie sheet for a couple minutes before moving to a cooling rack.
• Enjoy!

Variables to experiment with:

• Brown to white sugar ratios.  I have found 1 C brown to 0.5 C white makes tastier and chewier cookies
• 0.5 tsp water.  It seems trivial, but over the years many friends have commented on my cookies' moist and chewy texture.  It was not until my wife's Food Chemistry professor explained it that I understood the Chemistry involved.  The added water ensures proper Hydrogen bonding within the dough to help create the desired texture.  Yes, baking is Chemistry
• Adding half bread flour and half regular flour.  I have heard this helps make chewier cookies too
• Chilling the dough before baking.  I have not yet explored this variable, but the hypothesis is that dough starting out colder will not spread as much (the opposite of adding too much/melted butter)
• Butter vs. Margarine vs. Crisco.  I know people who swear by each.  See which one you prefer.

Mixing in the eggs, vanilla, and water

 The essential 0.5 tsp of water to ensure the mixture has adequate Hydrogen bonding for premium structure and texture.  Yes, baking is Chemistry

fin