Cookie Test Round 1

Some of y’all were crackin’ me up with your klutziness stories!!! Thanks for giving me a good laugh, I’m glad I’m not the only one.

Tonight was one of those nights where I really wanted a comforting, home-cooked meal. I made some baked beans based off of Jenna‘s baked bean recipe, except I made a bunch of substitutions based on what I had. They came out too spicy for my taste but perfect for Ross. I also made these cornbread muffins with a couple alternations, along with some steamed green beans. On the side I had a couple bites of a chicken breast I cooked Ross, simply cooked with Emeril’s Original Essence – a perfect, one-stop seasoning (thanks Foodbuzz Tastemakers!).

It was a truly comforting meal.

After dinner it was time for Round 1 of Operation Whole Foods Vegan C.C. Cookie Re-Creation. First up – figure out what the heck unbromated flour is. The short of it is potassium bromate is one product that can be used to bleach flour. Unfortunately bromate is considered possibly carcinogenic to humans, so we want to avoid it! Also unfortunate is that currently California is the only state where it is required they use a warning label on products containing bromated flour. Otherwise the FDA has just encouraged bakers to voluntarily stop using it. Let’s stop talking about the FDA now, shall we?

Fortunately, I happened to have unbleached, unbromated whole wheat flour on hand. (This was King Arthur brand).

How did Round 1 of cookie testing go?

Just okay. My initial observations: 1. you would not believe the amount of dough that is in one Whole Foods sized cookie. 2. The ratio of butter and sugar to flour is much higher than I anticipated. :/

No recipe released yet, but note to self for next time – decrease flour or increase butter and sugar. Also – play with butter and sugar ratios.

Time to go clean up my cookie mess!

Any guesses on how much dough is in one Whole Foods vegan chocolate chip cookie? Can’t wait to see what you think.