failed attempt: chocolate chip cookie batter - what to do?

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.
. . . . . . . . . . . . . . . . . . . . . . . .
Come connect with me! on  Facebook  |  Email  |  RSS  |  Twitter