|
While having a leisurely discussion about chocolate chip cookies the other day (a common occurrence in fact), we EATers began to tell of the unorthodox ways we’ve tackled our cookie cravings in our past. We suffered most in college, finding ourselves either oven-less, or (equally pathetic) too lazy to bother to find and/or use one. Desperate action resulted and toaster ovens, microwaves and George Foreman grills were all sacrificed for the noble cause. We took no prisoners.
Remembering these disorganized hedonistic times with such fondness, we wanted to give these methods another go, seeing if we still had our old college make-do-with-whatever-you’ve-got culinary skills together. Playing with your food will never get old.
The toaster oven (which perhaps is technically an oven…) makes a very traditional cookie either chewy or crisp depending on your dough. Toaster oven temperatures can be hard to gauge accurately meaning burnt bottoms are hard to avoid. Preheat your toaster to 375° then watch carefully as your cookies bake; depending on how big they are 8-11 minutes is good. You will need the metal baking tray the toaster was sold with; cookies on the grill grates will not work. If you are no longer in possession of your toaster’s little baking tray, you can try aluminum foil, but perhaps another means to get to your cookie end is a better idea.
 Now in regards to baking, the microwave is not capable of the magic it performs with cooking and reheating other foods. Microwaves cook from the inside out, and in baking, where a chewy interior and a crusty exterior are key, that just doesn’t fly. But baking cookies in the microwave can be done, though you must bid adieu to the classic cookie texture—however if you like a cookie completely soft and pale perhaps the microwave is for you. Keep the cookies small (that would probably be my recommendation for the above method as well) and press them down before you cook them. You will most likely have to test a batch or two to get the timing right (like the popcorn package proclaims, microwaves can vary); one minute worked for us. Cook them on wax paper, they will still stick, but not as steadfastly as they would otherwise.
George Foreman cookies are a far greater undertaking, but it makes for a pleasing cookie, crisp but still doughy in the middle. The Foreman is similar to a panini press, and the cookies get a distinctly panini-esque appearance, flat though thick with distinct grill marks on each side. Your cookies should be on the hefty side for this adventure in order to keep the insides gooey and the outsides al dente. If you have the little George Foreman spatula that comes with the grill, guard it with your life. It is a true godsend if cookies should be your desire. The Foreman is a tough opponent, and the only way to victory is working together with it. So leave the cookie alone until the Foreman lets it go, about 8 minutes, but keep watching it. Trying to change its stubborn nature will do neither you nor the cookie any good; seared hands and burnt tongues are
common side effects. Always remember that the grill gets very hot, though it looks quite innocuous, and anything that comes off the grill needs some serious cooling time, more so even than ones from the oven!
 But EATS wanted to make one more cookie, a different cookie; one that would flaunt our worldly post-collegiate selves—a sophisticated take on the creative versions of old. Enter the waffle-press in all its angular glory. Similar to the Foreman, the waffle-press will not yield its bittersweet treasure until it is good and done—about 10 minutes. There is one horrendous drawback to this technique however: the clean-up. Impatience will prompt a far more dire mess, but no matter, toothpicks are a necessity to make your iron waffle-ready again. A bonus though, the dough is more substantial than a batter and makes for a stronger “waffle,” far more capable of holding up all those necessary waffle accoutrements, like ice cream and hot fudge. Best part, people can’t even quip about eating cookies for breakfast, it’s a waffle after all, which made us think…in what other form could one covertly indulge in a legit goodie in the a.m.?
The answer: mini-muffin cookies. Compact, dense, chewy with a crunch, and devoid of all that horrendous clean-up (if your mini muffin pan is non-stick that is), these were quite the delight. They are even less prone to breaking than a traditional cookie, made substantial by their cylindrical-ish shape. They were baked in an oven (for 9-11 minutes in fact) but seemed in the same spirit of our other endeavors, and tasted intoxicatingly good.
So perhaps our stoves have nothing to worry about as far as baking is concerned. But should you want a little play in your pastry, don’t hesitate to embrace that inner dorm-student within and get creative with your cooking.
Written by Liz Norton
Photography by Christian Jensen
 |
