Recipe 1: Flourless Peanut-Chocolate Chip Cookies

I started right away! Same day I bought the stand and app!

The app is pretty cool. Clean, large pictures, everything looks tasty, some videos (!), and baking tips (I need them).

For my first cookie, I wanted something I couldn’t fuck up. Something with just a few ingredients and nothing fancy. I’m not ready for frosting. I’m also not ready for any kind of chocolate dipping. Or powered sugar. I didn’t choose chocolate chip because I’ve ruined those before. I went with Flourless (good idea) Peanut-Chocolate Chip.

7 ingredients. Awesome. I can do this.

Here’s what they’re supposed to look like (app screenshot):

Yum, right? I’m feeling inspired. I can make this shit happen.

Step 1: Gather my things

Some bowls for my ingredients, measuring spoons, measuring cups, my iPad and new accessories.

Step 2: Measure out the ingredients and make them photogenic. 

Slightly beaten egg, sugar, peanuts, chocolate chips, salt, baking soda, peanut butter. That’s 7, right?

Step 3: Throw it all into the Kitchenaid mixer, beat until smooth. (I assume that means come back in a few minutes)

Aaaaand…it looks okay (phew!)

Step 4: Mix in peanuts and chocolate chips (I forgot to take a picture)

Step 5:  With (the world’s grossest word) moist hands, roll dough, about 1 heaping tablespoon, into balls.

This should have yielded 2 dozen cookies. I got…17.
 

I fucked something up. Why did I only get 17? Did I use enough peanut butter? I decided not to worry about it and just bake them.

Oh, I was supposed to put them on parchment paper-lined cookie sheets. I didn’t have any so I thought, “I’ll just use wax paper. Same thing, right?” Kristina suggested Googling it.

A couple reasons not to substitute wax paper for parchment paper:

  • If you use it in the oven, it smokes (I think the battery is dead in the smoke detector)
  • Wax will melt and stick to food (OMG yum, crayon-flavored cookies!)

So, instead I used 1 pan with Pam For Baking spray and 1 pan with a Silpat. How will this affect the cookies? We’ll see.

Step 6: Put the cookie sheets in the pre-heated 350-degree oven. 

They made it in. I feel successful already.

Step 7: Rotate sheets halfway through (7 mins)

I have no clue why. Anyone know the purpose of rotating them? Please comment.

DING! Or, more like BEEP! BEEP! BEEP! BEEP!

Step 8: Remove from oven, don’t burn self. 

OMG THEY LOOK GOOD! I MIGHT NOT HAVE SCREWED THIS UP!

Step 9: Cool. Look damn good holding them.

Now, the ultimate trial. The roommate taste test. 

Kristina’s official review: “mmm” 

The cookies on the Silpat turned out perfect. The ones on the sprayed sheet were a little extra brown on the bottom.

I did it! They’re good! 1 down, lots to go! I hope you’re proud, Mom. Seriously, I hope you read this.

What did I learn?

  • It’s smart to Google something before deciding to try it.
  • I need better lighting for photographing my food. I had a total of 5 lights in the room (including the 3 overhead).
  • It takes longer to bake when you spend time photographing it. I don’t care.
  • Next time, I’ll keep track of how long it takes from start to finish.
What do I need to learn? 
  • How the hell do you wash a whisk?  How annoying!
Thanks for reading! Please leave a comment. I need motivation to keep this up.

8 responses to “Recipe 1: Flourless Peanut-Chocolate Chip Cookies

  1. This is an awesome idea, and you’re braver than I am. I’m a horrible baker. I don’t like measuring, kneading, mixing, beating, or any of that crap. That’s probably why I once ended up with a liquid-in-the-middle pineapple upside-down cake…

  2. Cera

    Love it! I’m glad you googled. Cookie monster would have hunted you down and shot you dead if you ruined perfectly good cookies.

    PS. I have to eat gluten free so I needs this recipe. I need my cookie fix, man! Help me out. You know i’m good for it *scratches neck awkwardly*

    • Nate Celnik

      Thanks! I’ll be sure to tag any future gluten-free recipes so you can use them. Not sure how many more there will be, though. After I become a baking expert, I’ll start experimenting. That won’t be for a long time!

  3. Leann

    I’m so proud of Nate! It scared me when you put all of the ingredients in at the same time. But, with this recipe, it didn’t matter. Order of operations (like math!) is very important! Right nerds? Delicious cookies, by the way. That one you gave me just disappeared. BTW – how to wash a whisk: does your sink have a spray nozzle? Mine doesn’t. I suds it up with the sponge, then hold it under hot running water and kind of “swish” my hand back and forth under the faucet so the hot water rinses the whole whisk. I need a new sink.

  4. Krystal Tullar

    Oh my gosh Nate…I am lmao!! So entertaining and inspiring….going to try this recipe…I LOVE COOKIES!! 🙂

  5. Alexis Buschert

    This is so fun! And you unintentionally started with gluten-free cookies! Proud of your baking adventure. Miss you!

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