They were supposed to look like this.
They weren’t supposed to look like this:
It was getting kind of late and I had the house to myself, so I felt inspired to bake. I gotta start ignoring that urge.
It all started with a bag of mint chips, a remnant from our holiday baking. And I thought, “I’ve made those Deep Dark Chocolate Cookies before; I bet they’d be great with mint chips.” I didn’t have enough mint chips, so I added some bittersweet chocolate chips to the bowl and put it in the microwave.
Know what happens when you mix dark brown and mint green?
I don’t think there’s enough olive green chocolate out there.
But at this point, I’m committed. The rest of the batter was in the standing mixer, and it hasn’t got all day. I thought, “Well, maybe this olive green stuff will blend into the chocolate in the batter.”
Know what happens when you add olive green to brown?
Camouflage batter. That’s what. I wish I had a picture of it. But all I could muster was a photo of the mixing bowl afterward:
I have to admit I was kind of in awe of the whole mess. I thought, “Wow. Would you look at that? Camouflage batter.” And then that Brad Paisley song, “Camouflage,” started to play in my head and it’s kind of catchy and I thought, “There’s a whole demographic out there that would love a camouflage dessert.”
And yes, I just admitted that I listen to country music. But really, after what you’re seeing here, you have to agree that my taste in music isn’t my biggest problem.
The next step in the poo cookie-making process is to roll the dough into small balls, and coat them in powdered sugar. Take another opportunity to look at the example.
Here’s what my balls of dough looked like:
The dough seeped between my fingers when I tried to roll it into a ball, so I frantically glopped spoonfuls of the stuff onto my baking sheets (one lined with parchment, one without), threw the powdered sugar on top, and shoved them into the oven.
Even when all evidence points to the contrary, I often have this hope that something magical will happen in the oven. Sort of a, “Here, I messed this up. You make it work” attitude.
The cookies on the parchment shaped up okay. As you can see in the photo at the beginning of this post, the cookies on the baking sheet coated in cooking spray did not.
I can’t say that I blame them. Would you do anything nice for me if I called you poo?
These cookies–when made correctly–are divine–gooey, fudgy, decadent. They contain no butter or flour. You’ll probably have great success with them if you follow the Pho Girl Method (aka The Learn from My Mistakes Method):
1. Don’t bake late at night if you’re not fresh late at night.
2. Don’t make substitutions simply because you want to clean out the pantry. What works for soups and casseroles does not work for cookies.
3. Do make sure the egg whites are stiff enough before you add the powdered sugar, and then make sure the egg whites-powdered sugar mixture is stiff enough (the original recipe says it should resemble marshmallow fluff). In other words, Don’t rush the process once you’ve started. (See Point 1 for why I rushed the process.)
4. Do make sure the melted chocolate chips have cooled enough before you add them to the batter.
5. Do use the powdered sugar sparingly when you’re coating the dough balls, or you’ll feel your blood sugar skyrocket after the first bite.
6. Do not call your food poo. It becomes a self-fulfilling prophecy.
7. And here’s the biggest Don’t, which I think should qualify for Resolution #4: Don’t stand over the pan, weeping and eating poo cookies because you’re desperate for chocolate and heartbroken that you’ve wasted the ingredients.
That’s just sad.
Which might make for a darn good country song.