Update on the Cookie Fails


Never let it be said that I waste perfectly good food. After making a pan of each of the Valentine cookies noted on the last post, I put the rest of the dough in the refrigerator to regroup. After thinking about it a bit, I let both doughs warm just enough to be malleable. The “hearts” were still wrapped in waxed paper, so I gently rolled them on the counter, in the wrapper, to try to get them as circular as possible. Then I patted the chocolate dough into a flat rectangle the length of the other cookie roll. That was then wrapped around the roll, pinched and prodded to make a pretty even, and sealed, covering and then the entire thing was returned to the refrigerator to chill completely.

Sliced and baked like any refrigerator cookie (350 degrees, about 8 to 10 minutes), they came out looking like this:

Arranged on a plate as above, they were okay–and the flavor was excellent, though the chocolate was not very strong. If I were to deliberately make a cookie like this again, I’d a) omit the baking soda in the white layer completely, b) add more cocoa–maybe double?–or melt some chocolate chips to stir into the dough or c) increase the ratio of chocolate dough to white dough.

To be honest, I probably won‘t make these again–they were okay but not all that special looking to me–but I wanted to demonstrate that even things that seem to be failures can be salvaged, sometimes in “creative” ways.

What are some of the things you have done to “fix” a baking or cooking mistake? I’d love to hear more ideas.

2 Comments Add yours

  1. hsl says:

    Thanks for the idea. How much of the flour do you replace with the flakes and do you do it measure for measure (ie, one cup flakes for one cup flour)?

  2. Livvy says:

    My favorite "fix" for cookie dough dates back a few years, when I was short of flour & added a few mashed potato flakes. Now, I use them in most cookie recipes for their softening effect.

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