I have made chocolate chip cookies more number of times than I can remember. But some days, I still screw it up. Every other ingredient would be measured correctly, but some days in order to experiment the eggless chocolate chip cookie, I add more egg substitute than required.
One day, I added more liquid to my chocolate chip cookie dough than necessary. Instead of a thick dropping consistency kind of dough, my chocolate chip cookie dough became thin and runny.
Uh-oh. I have got chocolate chips and walnuts too in the cookie-dough-turned-batter. What should I do now?
I could add more all-purpose flour to the runny cookie dough to fix it. But excess all-purpose flour does not taste good in the end product.
I looked at the chocolate chip cookie recipe again. Baking soda, baking powder, all-purpose flour, butter, sugar, vanilla extract ... all these ingredients are the same as any cake recipe too. How about I add more milk to the runny cookie dough, just until it reaches a dropping or pouring consistency of a cake?
And then guesstimate the pan size until the batter fills up half the pan? Okay, this 6" round pan looks good. How long should I put it in the oven for? Let me try the regular 350F and bake it for 30 minutes to see if it works.
After 30 minutes I switch on the oven light and look from the outside - jolly good, the batter IS rising. Well, with baking powder and baking soda it obviously HAS to rise. But let's just hope it does not fall flat after the rise?
I opened the oven door to insert a toothpick into the center of my cookie-batter-cake. It would need 10-15 more minutes, I guessed. After some 40-45 minutes, I tested again and this time the toothpick came out clean.
I let the cookie-turned-cake cool in the pan for 10 minutes, then inverted on the rack, and let it reach room temperature. As soon as I inserted the knife into the cake, I figured out that the cake baked well as it sliced beautifully without breaking, without crumbling, and without falling flat.
And then the naming ceremony began - as I named this baby Chocolate Chip Cookie Cake. I could easily put a sugar glaze over it and eat it as a Teacake or a Coffee Cake. In that case, we would call this a Chocolate Chip Cookie Coffee Cake. Quite a mouthful, I know.
Or seeing how this experiment worked and how the texture of the cake felt, I could have baked the cookie batter in a loaf pan and call it a Loaf Cake. This cookie cake was soft yet firm, spongy yet dense, moist yet dry. A little like banana bread, a little like pound cake.
The day I baked it, I enjoyed this Chocolate Chip Cookie Cake along with a glass of milk. I could taste the walnuts and chocolate chips in between. And since this "coffee cake" was on the drier side, having it with milk was perfect.
The next day, I had my cookie cake along with a cup of hot chocolate (I drink Ovaltine) over breakfast. Just like you'd eat a Banana Walnut Muffin with a cup of milk in the morning?
I love the fact that I did not throw the runny cookie dough away. I love the fact that instead of adding flour and making as cookies I experimented something else with it. I love the fact that I trusted my instincts.
I love the fact that I tried.
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