Friday, 18 December 2015

Bleeding Cookies


I know. You are all so bored. Right? So bored that you started clicking on my ancient posts which explains why those posts are now making it into the favorites of the week chart. Tsk! 

So hello there! I am back. I am back to tell you about my bloody cookies. I mean melting cookies. No, I meant leaking cookies. Whatever. Where do I begin?

It all started on a public holiday. As usual, I like to tidy up the house. And that led to me inspecting my pantry. I found these.


Swiss Chocolate and Chocolate Eclairs (toffee coated with chocolate). Sweet. There were two of each. Now I remember. They were from a hamper gifted to me for Chinese New Year. But yikes! Look at the expiry date.


That's how retailers get rid of old stock. They package all these expiring goods into attractive hampers and charge a nice price. You buy these hampers as gifts and in the process help to transmit these near expiry goods to your relatives, friends and associates. 

Though I did not spend a single sen on these goodies, still I don't want to waste the money of the person who gave these to me. So I opened a chocolate eclair just to check if it was OK.


I meant to sample just one, but I guess I got carried away. It tasted alright and so did the chocolate. Suddenly, I had a brain wave and thought - hey! why not incorporate these into cookies? And so that's what I did. Genius, madam! Genius!

I took out a block of butter from the fridge to soften. When the butter was soft enough, I unwrapped it and discovered something that made me very mad.


The butter was mouldy! Drat! Double drat! Make that a triple! How could this happen. Did my butter expire too?


No! It still had some ways to go. I suspect that the handling at the supermarket was bad, hence the contamination of the butter. With a heavy heart, I tossed the butter into the bin. That's a lot of money wasted. 

I had no choice but to take another block out of the fridge and wait for it to soften. When it was soft enough, I proceeded to make the batter and mixed the chopped up chocolate and chocolate eclairs into the batter.


Then I thought there was not enough chocolate in the batter. So I took the other bar of milk chocolate, broke in into small pieces and added them into the batter.


I used a small ice cream scoop to scoop the batter and baked away. After 16 minutes in the oven, that's when I realized I wasn't so genius after all. My cookies were bleeding melted toffee.

Cookies pancet.

Arrghh!!! You will notice that some of the cookies were OK. They retained their shape unlike others which were bursting with melted chocolate eclairs.

Behold the devastation. Some of the cookies stuck to the baking paper and they broke apart when I attempted to remove them.


But seriously, these cookies were fantastic. I picked up the broken pieces and had a taste. Wonderful! These cookies were so tasty and more than made up for my disappointment with the big old mess that they were.

What a tasty mess. Yummeh!!

Noms! These are the best tasting failures ever! Essentially, my cookies could be categorized into bleeders and the non-bleeders.

The bleeders....


and the non-bleeders...


Honestly, it was the bleeders that tasted the best.


I'll need to tweak (please note, it is tweak not twig. Excuse me for being antsy) the recipe and methodology to minimize the leaking. Maybe, I should chill the cookie dough first or freeze the chocolate eclairs. I still have one more packet of chocolate eclairs, and I will do some research and development when I am in the mood.

Anyway, it was fun utilizing the "expired" chocolate and chocolate eclairs and making them into something so imperfect and yet so perfect!









Chocolate and Chocolate Eclairs Cookies
Recipe source : Phong Hong

Ingredients :
- 250g self-raising flour
- 250g butter
- 2 eggs
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 225g chocolate eclairs, chopped into small pieces
- 250g milk chocolate, chopped into small pieces

Note : I used very little sugar because the chocolate eclairs and milk chocolate are already very sweet.

Method :
1. Cream butter and sugar until light and fluffy (can do it manually or using an electric mixer)
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla extract and continue to mix.
4. Add flour and fold into the butter mixture until evenly mixed.
5. Add chopped chocolate eclairs and milk chocolate
6. Using a small ice cream scoop, scoop batter onto a lined baking tray and bake for 16 minutes (I rotated the pan at half time for even baking).

Note : After noting how my cookies bled, you will need to remedy my method so that you produce cookies that do not fall apart.


44 comments:

  1. I loves cookies but lazy to bake myself...

    ReplyDelete
    Replies
    1. Aiyoyo...cookies are quite easy, just put in a bowl and mix mix mix :)

      Delete
  2. I see your cookies, i already drooling, hehe...

    ReplyDelete
    Replies
    1. Don't drool, go and bake! hee..hee...

      Delete
  3. Phong Hong, I remember you can bake nice cookies, your M&M cookies are always in my mind. I may use this recipe too, only I will replace with other chocolate. Thanks for sharing.

    ReplyDelete
    Replies
    1. Yannie, you can also bake very nice cookies and cakes too! CNY is just around the corner and the baking frenzy has begun :D

      Delete
  4. It was a good blessing in disguise! I never had doubts from the start that it would taste heavenly as the chocolate eclair itself is a bonus ingredient. Empress Dowager would have asked you to rename it the Golden Nugget Cookies!

    ReplyDelete
  5. Welcome back PH!

    Bleeding or not, they still looks yummy to me, I am a big dessert fan ;)

    ReplyDelete
    Replies
    1. Thank you, Hayley! The cookies were very yummy indeed!

      Delete
  6. I think your readers kept clicking into your blog not knowing when you might return...and didn't want to miss your post when you do return...haha! Welcome back, my dear.

    I think those that bleed were probably the ones that ended up with more eclairs in them. Since you were brave enough to use the expired chocolate (I wouldn't since it's very long gone), you should have used the mouldy butter too...heehee...just discard the mouldy part! :D I've had that happen to me before and I just cut out an inch (or two) around the mouldy part (I think it's due to the storage...moisture, I suppose). I do like the looks of your non-bleeders though.

    ReplyDelete
    Replies
    1. Thank you, Kris! It's good to be back :)

      Oh no, I could not bring myself to use the butter because the mould could have already spread but not visible to the naked eye. The chocolates though, looked OK (yes, there may be mould but I did not see hah..hah...) and still tasted good. Anyway, the heat in the oven would have killed any mould or bacteria hah..hah...

      Delete
  7. I want some of that tasty mess!!!!

    ReplyDelete
  8. looking good cuz.... dont forget to keep the broken pcs...to add to vanilla ice cream....

    ReplyDelete
  9. Leaking is good lah! A leaky cookie is quite fun to eat also!

    ReplyDelete
    Replies
    1. The leaky ones were so tasty hah..hah...so it was all good :)

      Delete
  10. The non-bleeders look good. Ample time to work on it and send some over before Chinese New Year. Bet they taste real good seeing all the things that went into them. Wink! Wink!

    ReplyDelete
    Replies
    1. hee..hee..I'm just scared that by the time they reach you, they will all be broken into pieces!

      Delete
  11. oh, you are finally back from your break!! i thought we have to wait till next year before we see your new posts coming in.. i was shocked when i saw the title, i thought you were the one bleeding, ooopsss!!! "cilaka" punya mindset huh?? hehehehe :p

    eih, these bleeding toffee cookies remind me of your nutella stuffed cookies leh.. so you are busy baking for Christmas (or even CNY) now?? hmmm, toffee is something quite Christmas to me actually, but i don't know why, hahaha.. aiyoh, nice la, now i can imagine the cookies bleeding toffee inside my mouth, yummy yummy!!!

    ReplyDelete
    Replies
    1. hah..hah...so bad lah you hee..hee..no, just the cookies bleeding :)

      Oh yes, those Nutella stuffed cookies were awesome but since they need more time to prepare (freezing the Nutella etc), I have not baked them again. Maybe I should ya? Anyway, I never liked toffee until now :D

      Delete
  12. Hi Phong Hong,
    Your bleeding cookies sounds so yum! Look at the melted chocolates! Yes, I can see why they were the best ones! And the perfect ones look perfectly yummy!

    ReplyDelete
    Replies
    1. Thanks, Joyce! The cookies were seriously good. I plan to bake more!

      Delete
  13. For self consumption, it doesn't matter whether they are bleeding or not, as long as it is tasty.

    ReplyDelete
    Replies
    1. Thanks, Nancy! I feel better now hah..hah... Yes, the cookies were indeed very tasty.

      Delete
  14. Your brainwave to put them in cookies is genius!! I could eat the whole batch!

    ReplyDelete
  15. Hi Phong Hong,
    Somehow I'm not a fan of Chocolate Eclairs or Toffee sweets as tiny bits always stuck in between my teeth. These 'bleeding cookies' of yours look yummy.Bet that you munch non-stop ... very addictive, right?

    ReplyDelete
    Replies
    1. Karen, I was also not a fan but they taste so good in the cookies. Now I want to buy more!

      Delete
  16. PH, you make it sound so easy!! Yes, chocs do expired fast I notice... Mine too in the fridge has expired some... guess I got to do what you do? hahahaha... wait till my leg gets better or better still, if someone helps me to carry out my ovenette from the dusty store room, much the better!!

    ReplyDelete
    Replies
    1. Claire, most of the time the chocolate are still good for a few months after the expiry. But taste it first lah, if it still taste good, just wallop! hee..hee...

      Delete
  17. Hi Phong Hong, smart lady and daring attempt. I felt bad about the butter, it still has a long shelf life but why? Thanks for sharing your experience.

    ReplyDelete
    Replies
    1. Hi Kimmy! Yes, very heartache about the butter. Next time I must check the packaging to make sure there are no tears or defects on the wrapper.

      Delete
  18. Hi Phong Hong, bleeders or non bleeders, both look good. Most cookies are addictive, especially go with a cup of coffee, lagi shiok. hahaha...
    You are very innovative.

    Have a nice weekend, regards.
    Amelia

    ReplyDelete
    Replies
    1. Hi Amelia! I simply love cookies especially the ones with chocolate. But must not bake too often or else I will be as big as my house hah..hah...

      Delete
  19. Hi Phong Hong , Love the melted cholcate oozing from these sedaplicious cookies !Looks so decadent & inviting ! I think I can sapu all in one sitting that includes makan all the messy ones from the baking paper too ! LOLOLOL

    ReplyDelete
    Replies
    1. Me too, Kit! Me too! hah..hah..hah...

      Delete
  20. Hi Phong Hong, let me save you sone time in the R&D dept, k? Remember your nutella stuffed sea salt ccc? Proceed with your ccc batter as usual. However, subs the nutella with your toffee or eclairs in each cookie ball. Wrap or seal well so that the candy could not 'bleed'. And viola....you have a wonderful ccc cookie with melty, chewy, caramelly filling. Nice, right?

    ReplyDelete
    Replies
    1. Hey, thanks Ann! Why didn't I think of that? OK, will try this method real soon :)

      Delete
  21. Both melting and non melting ones should taste good for those who love cookies. Did you give the non melting cookies away or keep them for yourself?

    ReplyDelete
    Replies
    1. I gave both away so that I won't eat all of it and get fat!

      Delete
  22. Good to see you back posting again.

    ReplyDelete