I have made heaven only knows how many batches of cookies since I learned to bake (murphle) years ago. (No need to be specific, but I had to stand on a stool to reach the mixer to scrape down the bowl.) I can’t remember a batch that didn’t come out right. It took a little practice to get the flavoring right; I learned that if I made them “by the book” they came out tasting just like the ones we could buy at the grocery store bakery. Since I thought and think that most grocery store bakery cookies are mealy blobs that taste of nothing but sugar, that was not a desirable result. I usually add at least twice as much flavoring as called for, including things like almond extract and ginger or cinnamon that normally aren’t included in chocolate chip confections at all.
So last week I set out to make cookies to take to Hebrew School. I give them out to my kids at the end of class if they’ve mostly paid attention and worked through the lesson. Bribery works wonders. This time I had a lot of trouble getting the sugar and butter creamed, because the brown sugar was kind of hard and I hadn’t time to let it soften overnight.* So I let the mixer beat the mixture longer than usual, until the brown sugar lumps gave up and crumbled into the butter. Then I went on with flavorings, eggs and flour. All as usual….I thought. The dough was a bit soft, but I attributed that to much beating of the butter-sugar mixture in the beginning.
First tray went in the oven. When it came out, the cookies had melted and spread into a thin lacy layer on the parchment. I blinked, checked the oven temperature and turned it up, moved the entire thing on its parchment sheet onto the cooling rack, and put in the next tray.
Same thing, except that with the higher temperature they were even more crisp. Hmm. It was getting late, so I put them in the refrigerator to let the butter harden up again and took my frustrated and puzzled self to bed. Come Sunday morning, I got up early and baked another tray.
Chilling hadn’t helped. They still spread out into a single large crispy sheet. It was a yummy buttery crispy sheet, but not a thing I could transport with any ease. My husband helped destroy the evidence, commenting later that it had been more like chocolate chip brittle than cookies. When we got home, I looked at that blob, trying to figure it out, and finally did. Focused on getting the sugar to blend in, I’d managed to put in one cup of flour instead of two, thus effectively doubling the butter-to-flour ratio.
But it fell to our son to give the accidental invention its name. He stood there looking at the brown chocolate-studded sheet spread out on the plate, looked up at me told me “Those aren’t cookies. You should call them Chocolate Chip Melt Downs!”
And so they are. I’m still not sure whether they should be considered cookies or candy. I might make them again, though – on purpose.
*To soften brown sugar, put it in an airtight container. Put a damp paper towel in a small plastic bag, leave the top of the little bag open, and put it on top of the brown sugar so that the paper towel doesn’t actually touch the sugar. Seal the larger container and leave it overnight. Hey-presto, nice soft brown sugar!