Divas can be quite temperamental: fussy, demanding, ridiculous at times, but in the end…they’re completely worth the trouble. Is it Mariah, you ask? Whitney? Celine? Nah. I’m talking about the ultimate cookie diva-the Midnight Bliss.
As the creator of this cookie, it’s very close to my heart. That being said, sometimes I want to punch it in the face. I’ve prepared this cookie on several occasions, each with some sort of issue.
As you may know, I made this cookie with a Cabernet syrup, which can be quite unpredictable. Last week, Flo, the sweetest masseuse I know, ordered 2 dozen Bliss cookies. Of course, I was happy to oblige. I doubled the recipe for the wine-infused syrup and started cooking. It simmered for about 20 minutes, so I thought it was done. Little did I know…if you double the recipe, you must double the simmer time! Right? Why is this just starting to make sense to me now?
The next morning I checked the dough. It looked alright. Then I started to scoop and realized…’um, this dough’s a tad bit on the wet side.’ Wtf?! It had happened again! Wet dough equals cookies that spread waaaaay too much. Don’t get me wrong, it still tastes great. It’s just not pretty.
In the end I’d realized… some doughs aren’t meant to be doubled. Some doughs are going to be trouble. Some doughs are unpredictable. Some doughs are just plain fickle… but when the molten chocolate flows over your tongue…it’s worth it, god damn it! It’s worth it!
