Cookies
Outline:
Final Idea + Recipe
Idea Generation: Use
Idea 1 Test
Idea 2 Test
Iteration
Idea Generation
I have been cooking for a couple years now and this past summer I recently dabbled with many recipes and cooking styles I had never attempted previously. With this knowledge of cooking I plan to make a cookie using a technique used to make Pouding Chomer (poor mans pudding). Traditionally, the Pouding Chomer recipe requires a syrup mixture to be cooked through a dough, creating a crispy top layer, cake like mid section, and pudding like bottom. However, I plan to create a cookie using this technique by using a less “cake like” dough mixture and using much smaller amount of syrup mixture to prevent the pooling, pudding texture. I will have to experiment with different dough’s and cooking temperatures to find the perfect balance that will theoretically yield a crispy, caramel textured cookie.
If my original cookie plan does not work, I will plan to make a cookie using the technique used to bake Dutch Babies (Dutch Pancakes). This technique calls for a much lighter and softer dough that will not yield the same crunch a traditional cookie would have, but instead create a softer, more tender texture. This method would call for me to somehow fry my cookies on the cookie sheet before baking. Theoretically this would leave a crispy underside but tender top to the cookie, so it still holds it’s structure like a traditional cookie. A simple batter would be used and would have to be baked at a higher temperature than normal to create a more crisp, cookie like texture.
I have researched both of these ideas and neither of them have been done before. There are no recipe’s for either of these types of cookies.

Final Idea / Recipe
Chomeur Cookies
A totally unique biscuit cookie that has never been made before. What makes this recipe so unique, is the technique used to bake the cookies. A syrup mixture is poured over the dough before baking. The syrup mixture disperses throughout the cookie as the dough rises. The syrup caramelizes on the edges while still leaving a soft, crumbly inside.
Ingredients:
Syrup Mix- Equal Parts syrup and heavy cream, heated over stove until mixed together. (do not boil)
3/4 cup Butter
3/4 Cup Sugar
1 tsp Vanilla
2 Eggs
2 tbsp Oil
1 tsp Baking Powder
1/2 tsp Salt
1 3/4 cups flour
1 tbsp cinnamon (optional)
Chomeur Cookies Recipe:
Mix together butter and sugar in mixing bowl until they mix into a pasty texture. Add vanilla and eggs and mix until incorporated (Add and mix eggs separately to prevent any splitting of mixture). Add oil, baking powder, and salt to mixture and mix until all incorporated. Add the flour and mix until the mixture becomes a firm and semi-malleable dough. Butter muffin sheet and add about a tbsp of dough into each spot. The dough should be patted down but can be left as a ball in cooking sheet. pour syrup mixture over dough, to the point where top of dough is barely visible. Cook in oven at 425 degree for 15 minutes.
Dutch Baby Cookie Test
The Dutch baby recipe did not work the way I intended. The batter was far too thin to be made into a cookie. Traditionally, the type of batter is runny and baked into a pancake type form. I thought the cookies would be able to hold their shape but they turned out way too floppy. I basically just made mini pancakes instead of cookies. The recipe is not very decadent to begin with so the mini pancakes did not have much flavor other than some minor cinnamon and lemon undertones. I probably could have revised this and made it more cookie like, but the other recipe was much easier to work with.
This is still a good recipe if you want to make some mini pancakes!
Ingredients
3 eggs
1/2 cup flour
1/2 cup milk
1 tbsp sugar
1/2 tbsp Lemon juice
1 1/2 tsp cinnamon (or to taste)
4 tbsp butter
Cooked at 425 degrees for 20 minutes ( or whenever cakes become golden brown on top)
Chomeur Cookie Test #1
First trial of cookie baking. I cooked the cookies in a 425 degree oven for 20 minutes. First trial wielded pastries more akin to muffins rather than cookies. The syrup mixture cooked though the cookies well, however, the temperature overcooked the syrup and created too hard of an outside shell. The texture on the inside was very pleasant, but the “cookie” as a whole was too big and muffin-like to be a cookie.
Next trial:
Reduce single cookie dough
Reduce cooking time from 20 min to 15 min with same temp.
Add 2 tbsp of oil


Chomeur Cookie Test #2
Dough was prepared with extra oil to give it a crispier texture while reducing the amount of syrup mixture. Less dough was used per cookie and therefore they actually turned out very cookie-like. The lower cooking time prevented burning. Less syrup mixture was also used per cookie, to prevent over-caramelization and too hard of a shell. However, in my attempt to reduce the syrup mixture, I think I strayed too far from the original taste.
Next Trial:
Try to balance the syrup mix, dough and temp to create the perfect crunchy yet caramel like texture.
Try to flatten dough in muffin sheet before baking instead of leaving as ball and letting expand outward naturally.

Chomeur Cookie Test #3 (Final)
The third trial yielded the most consistent batch of cookies. Almost all were equally as hard and caramel like in texture, yet somewhat soft in the middle. I found that the more syrup I add, the harder the outside texture becomes. I also found that flattening out the cookie before cooking allowed for the syrup mixture to be cooked through much more evenly and creates a harder cookie texture overall. Texture could possibly change after sitting for a day or two but overall, this is the best batch yet.


Timeline
Tuesday 9/4- Sign into Medium, Brainstorm idea’s and create overview and timeline.
Wednesday 9/5- Find out what ingredients would be needed for each idea and see if each idea would be feasible.
Thursday 9/6- Work on calculus
Friday 9/7- Create plan to make cookies over the weekend.
Saturday 9/8- Pick up ingredients and experiment with recipes. Bake cookies.
Sunday 9/9- See if cookies survived through the night and are able to be preserved like real cookies. If not, experiment some more and create new recipe.
Monday 9/10- Finalize blog post, make sure recipe is revised and finished.
Tuesday 9/11- Blog post due.
Wednesday 9/12- Bake fresh batch of cookies for class.
Thursday 9/13- Present cookies to class. Finish peer review.
Friday 9/14- Peer review due.
