Admittedly, I am not a baker. Baking takes a certain precision more akin to science and is less forgiving of my ‘measure by hand’ style of kitchen shenanigans. I know that I am crafty, but most of my Macguyvering is the result of many mistakes learned. Beyond trust, there is only one way to really know if a fire is hot. However, intelligence is fundamentally built upon mistake based learning. It’s why flash cards are so darn effective, if ever dreadful.

If you consider yourself any sort of baker, you will notice that this recipe is nothing short of a miracle, as evidenced by the recipe itself and my caveman-esque assembly of its ingredients. I find it rare that such baking mishaps metamorphoses as wonderfully. The best lesson to take away from this: “delicious things don’t always have to be pretty.” After all some of the worst mistakes are tastiest.

Chocolate Raspberry Cookie Wads
2 cups flour
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp ginger
1/4 cup buttermilk
1 egg
1/2 cup butter, melted
1/4 cup dark chocolate chunks
1/4 fresh raspberries, strained

1. Set oven to 375°F. Combine all dry ingredients, minus chocolate.

2. Combine all wet ingredients, minus raspberries.

3. Combine wet and dry ingredients until you have cookie dough.

4. Add raspberries and mix with hands. Feel hulkish. Suddenly realize you failed to account for the added moisture content of the raspberries as the dough liquefies. Curse your luck at baking.

5. Gaze upon your useless dough covered fingers and begin pondering why everything smells so bad. Did you discover a secret recipe that turns raspberries into stink bombs? Wimper in confusion and enlist  another’s help via paniced shouts of “AHHHH WHAT’S HAPPENING?? SAVE ME SOMEONE!!” You are a useless, useless man.

6. Direct your ally to dump an indeterminate amount of extra flour into the mixture while continuing to hulk things out. Add the chocolate chunks. Feel hulkish again.

7. As the mystery smell subsides begin rolling the dough into ping pong sized wads and place into a mini-muffin baking pan.

8. Bake at 375°F for 30 minutes. Let cool for 10 minutes.