I made cookies the other day (shocking, I know). When they first came out of the oven, they were quite tasty, almost like mini cakes, but as they cooled they turned into crumbly messes. Sad and confused, I wondered what to do with these messy little failures.
Then I thought, you know what makes everything better? Chocolate! Yes, chocolate makes emotional wounds better, as well as all sorts of food.
Chocolate Covered Cookie Balls
- approx. 10 large soft cookies
- approx. 1/2 c nut butter (I used peanut butter)
- 1/2 c Semi-sweet chocolate chips
- 2 tsp Canola oil
In a medium bowl, mix with a spoon (or your hands, that’s what I did):
- 10 large soft cookies
- 1/4 c nut butter
Add more nut butter as needed until mixture can be squished into 1″ balls and not fall apart.
Place 1″ cookie balls on a plate or some other flat surface, I recommend using parchment paper or other non-stick mechanism between the cookie balls and the plate. Put plate in the fridge for about 10 minutes.
In a double broiler, melt
- 1/2 c semi-sweet chocolate chips
- 2 tsp canola oil (the canola oil will keep the chocolate soft at room temperature, instead of it turning into a hard shell)
Pull cookie balls out of the fridge and move them to one side of the plate. Dip and roll each cookie ball in the melted chocolate until it is completely covered, then place back on the other side of the plate. When all are coated, return to the fridge for another 15 min or until the chocolate coating is hard.
And that’s it! How to turn a baking mistake into a delicious chocolate covered cookie ball.
Don’t have a soft cookie recipe? My applesauce snickerdoodles will work decently. Oh, you want a vegan recipe? How convenient! I just happen to have a way too soft vegan applesauce snickerdoodle recipe handy.
Too-Soft Vegan Applesauce Snickerdoodles
Mix together thoroughly …
- 1/4 + 1/8 cup melted vegan butter
- 1/2 + 1/8 cup brown sugar
- 3/4 cup unsweetened applesauce
- 1 Ener-G egg
Sift together and stir in …
- 2 cup bread flour
- 1 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp white sugar
- 2 tsp cinnamon
Chill dough (required). Roll into balls the size of walnuts. Then roll each ball in the sugar mixture before placing about 2 inches apart on an ungreased baking sheet. Bake at 400ºF until lightly browned but still soft, approximately 8 – 10 minutes.
I used candycane bits instead of cinnamon sugar for this batch — it was season-appropriate at the time, I swear!
These cookies really weren’t that great as cookies, so consider yourself warned. I promise I will post a vegan applesauce snickerdoodle recipe as soon as I come with one!
What are your fixes for baking mishaps?