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WARNING: Things may appear more amazing than they taste
I have to admit, when I got the email last month about my entrance into the SRC, I was excited.
The SRC, Secret Recipe Club, pairs up individuals with a goal, to create something from one another’s blog.
I was paired with Fit Mama Real Food.
I was really excited to read that Heather shares a passion for fitness, like me.
Instead of selecting one of her healthier recipes, I picked a dessert, for a pre-Valentine’s Day treat.
My husband is a super sweet lover and since we are about to go on vacation…
I decided to make him some cookies before the cruise.
I saw her dark chocolate pretzel cookies and knew that sweet – salty combo was a winner!
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Before I continue this post, I would like to say that I am a baking failure.
Last year I made 5 Angel Food cakes for my husbands birthday and they all came out like scrambled eggs.
NO WAY does this means the recipe was bad, it looked delicious.
Ok.
The 1st time I tried to make this….the cookies came out OK.
FULL of flavor, but cakey and dry.
My husband made sure to tell me they were good too, thanks honey.
The next day, I tried again.
I couldn’t let it go.
They actually came out much worse the second time.
They were spongy, really spongy.
I had to do a video, so you could really understand.
What did I do wrong?
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- 4 Tbsp butter, softened
- ⅓ cup brown sugar
- 1 egg
- ½ tsp vanilla
- ½ cup dark chocolate chips
- ½ cup pretzels, chopped
- Pre-heat oven to 350 degrees.
- In a medium bowl whisk together the butter, sugar, egg and vanilla.
- In a separate bowl stir together the flour, baking soda and salt.
- Stir the flour mixture in with the wet ingredients, along with the chocolate chips and pretzels until just combined.
- Drop large spoonfuls of dough onto an unlined baking sheet.
- Bake for 15-17 minutes, or until the bottoms are crispy.
- Allow to cool on a wire rack.
Anyone know what I’m doing wrong?
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Hey Corey! I am not entirely sure why they turned out spongy, I in no way claim to be a cookie expert. Cookies in fact give me some of my biggest baking fails at times, darn little things! The only difference that I noticed between your recipes that may have caused a difference is that Heather used sea salt (which of course you know is larger and would equal less than regular table salt when measured at the same increments). Also that she used pastry flour, which has a slightly different composition than regular flour, it has a more delicate, light texture in finished products, I may just have to try this recipe soon and let you know how mine turn out, I love dark chocolate and pretzels!
Emily recently posted..Vegetable Gratin: Secret Recipe Club Reveal
Hi Corey,
Emily has some valid points with her comments and that might be what has happened…
When I look at the comparison between the 2 pictures, I would say batch #2 doesn’t have enough flour. I have found the key (in baking cookies) is that you truly want the butter to be room temperature and though the recipe might call for only 1 cup of Flour, NEVER be afaird to add a bit more. If you find that the dough looks a little “wet” just add a bit more flour to it (maybe like a spoon full at a time).
Another tip I have with baking cookies is for the 1st batch that goes into the oven; only bake 2 or 3 cookies (not a full pan worth). That way you can test the results and see if you need to add any additional ingredients. You probably already know that tip though
Jen
The humidity could be affecting your ingredients. I also agree that it doesn’t look like the second batch has enough flour. Sometimes if the butter gets too soft–to the point of melted–you might get a spongy result. Also, if you use baking powder instead of baking soda, you get a spongier cookie that’s more cake like.
Melissa recently posted..Three Things Thursday: The Beauty Edition
My guess is something to do with your tropical weather. If it’s too humid the cookies might need more flour. Not really sure though. The video was hilarious to watch
Oh I’m sad the cookies didn’t turn out well for you! But it looks like you have some smart commenters (with smarter tips than I would come up with). I do think using a different flour can effect them. I would know, I’m always using whole wheat flour instead of white, and there are definitely flops I’ve ran into
. Glad to *meet* you!
Hmmm— it could be that there is not enough baking soda or baking powder in your recipe. I see that it doesn’t call for the baking powder, but that usually gives a cookie a great flavor and makes it come out to the right consistency.
Jennifer Sikora recently posted..5 Valentine Ideas That Don’t Cost a Thing
Welcome to the SRC! Those pretzel cookies sound like such a great choice – I am so sorry that you didn’t have luck with them. But I’m super impressed that you tried them a second time!!
Shelley C recently posted..Caramelized Butternut Squash – A Secret Recipe Club Bonus
lol Thanks.
Hi Corey,
I can’t wait to taste these Chocolate Pretzel Cookies, they look awesome.
Happy Valentine Day!
Miz Helen
SRC Group B
Miz Helen recently posted..Full Plate Thursday 2-14-13
Thanks… I wished they actually came out better LOL
Corey recently posted..WIAW – Detox Update
This looks like a good recipe and I’m so sorry it flopped on you. I can’t see the video, but there are some good suggestions from others. I usually let my butter come to room temp by sitting it on the counter for a few hours–it should be solid, but not cold. I beat the butter alone first to cream it, then add in the other ingredients. And if it’s too wet or sticky, a touch more flour will do the trick. Good for you for trying again!
colleen @ Secrets from the Cookie Princess recently posted..Lentil Vegetable Soup
Thanks for the tip!