Have you ever started a project, only to find out midway through that you lack the proper tools or ingredients and that your mind's going in 20 million different directions? Yesterday was like that for me. I was super exhausted and having an unbelievable jones for some chocolate. In all my bright wisdom, I decided to start a batch of chocolate chip cookies without checking first to see if I had everything I needed (completely unlike me). After I mixed the "wet" ingredients in with the "dry" goods I noticed that the batter wasn't smoothing out and it looked drier than the Sahara. A few more flicks of the spoon and the light bulb went on above my head. I realized I had completely omitted the butter! Not having any butter ready at room temperature, I unwrapped two sticks of butter, popped them in some Pyrex and microwaved them at 2 minutes. What I got was a Pyrex measuring cup full of liquidy butter. At this point there was no turning back, I poured the goop into the bowl and stirred...and stirred. Surprisingly, it was looking pretty good. Time to add the chips. Turned out I only had half a bag of chips in the freezer, so I compensated by throwing in a handful of slivered almonds. At this point, I'm sure all my baking savvy friends are slapping their face "Home Alone" style and are trying to contain how appalled they are; but I'll be honest, despite all the issues the cookies turned out phe-nomenal! Probably one of the best batches I've ever made. Who'd have thought?

Here's the link to the original cookie recipe: Toll House Cookies

Here's my version:

Murphy's Law Chocolate Chip Cookies


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) sweet cream butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup semi-sweet chocolate morsels

3/4 cup sliced almonds


1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. 

3. Beat granulated sugar, brown sugar, vanilla extract and eggs in large mixer bowl until creamy. 

4. Place two sticks of butter in a microwave-safe container. Microwave for 2 minutes.

5. Gradually beat in flour mixture.

6. Pour butter into bowl and mix throughly with other ingredients.

7. Stir in morsels and nuts. 

8. Drop by rounded tablespoon onto baking sheets sprayed with PAM.

9. Bake for 9 to 11 minutes or until golden brown ( I went 12 minutes in my oven). 

10. Cool on baking sheets for 2 minutes; use a spatula to remove.

2 Responses
  1. Anonymous Says:

    Thank you for making me laugh today. I love the title... Murphy's Law CC cookies. I'd think the almonds probably enhanced them quite a bit!!

  2. Ally Says:

    LOL, I thought for sure the butter fiasco would have ruined them! I was amazed at how yummy they turned out. The kidlets gave me high praises through cookie stuffed mouths. I froze half the batter yesterday, so I'll probably whip up a batch this weekend when they have their slumber party.

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