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Lessons Learned While Baking Cookies - Lesson One

Baking Toll House Cookies is something I am very good at. I have been baking Toll House Cookies for 42 years. In all those years I have never had a day of baking like I had today.

Lesson One

The first lesson I learned today was that candy corn does not make a suitable substitute for semi-sweet chocolate chip morsels. In fact they make awful substitutes for semi-sweet chocolate chip morsels. Caramel flavored candy corn is an especially poor choice.

How did I learn this lesson? I had this great idea when I saw K had purchased two bags of candy corn yesterday, one caramel flavored, the other peanut butter cup flavored. "Why don't I separate a bit of the dough and instead of semi-sweet chocolate morsels I will use the candy corn, one small bowl of dough for each.

Well, I found out that candy corn melts just fine when baked in with cookie dough. The problem is getting the cookies out of the pan when they are done. They tend to fall apart around the candy corn. Maybe someone here can tell me what lack of bonding causes this but all I know is that out of two pans of cookies, 12 of each type of candy corn, I was able to get seven whole cookies and a big bowl of cookie bits.

Next time I want to make Toll House Cookies with candy corn I will bake the dough without the candy corn and then add the candy corn to the top when I first pull the cookies from the oven. Lesson One learned.


Image Credit » DW Davis

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LoudMan wrote on October 4, 2015, 1:12 PM

I think it's thecandy corn composition being denser than the cookie dough and while it bakes onto the cookie sheet surface, it doesn't bond as well to the relatively loose, crumbly cookie dough. Those little chocolate chips tend to not settle down so far to the bottom though, not being as heavy as candy corn in the first place.

I think you'd still get the same result, placing them immediately on top of the cookie, too but, there's really only one way to know...

Did you let these cool before attempting to scoop them up? Or, are you like me and, can't help but eat them while they're still hot and gooey? 😀

Last Edited: October 4, 2015, 1:14 PM

lexiconlover wrote on October 4, 2015, 1:31 PM

Ew. I'm not even a fan of candy corn. So I wouldn't be able to tell you how to work around this. Lol

But I do know people make brownies with candy corn in them. So it's possible.

VinceSummers wrote on October 4, 2015, 2:01 PM

I'm not a fan of candy corn. I much prefer just about anything else, including orange slices and circus peanuts.

wolfgirl569 wrote on October 4, 2015, 3:19 PM

I have never tried it so can not help any. Hope putting them on top works out for you.

paigea wrote on October 4, 2015, 4:08 PM

That is useful information! Putting them on top should work.

DWDavisRSL wrote on October 4, 2015, 5:39 PM

After the catastrophic result of trying to lift the first one while it was still hot I let the rest cool. It didn't help much, though. I think you are right about why the cookies fell apart. Perhaps if I wait and put the candy corn on top right after I take them out of the oven, while the cookies are cooling?

DWDavisRSL wrote on October 4, 2015, 5:40 PM

I don't make brownies. Now A, he makes some awesome brownies. But he's not here.

DWDavisRSL wrote on October 4, 2015, 5:42 PM

I used to love circus peanuts above all other candy. Now, though, I rarely eat them. I rarely eat any candy, to be honest. Reactive hypoglycemia sort of killed candy for me, though I do stray on occasion, and usually regret it.

DWDavisRSL wrote on October 4, 2015, 5:43 PM

I didn't have any more dough with which to experiment but next time I will try it and let everyone know how it works out.

DWDavisRSL wrote on October 4, 2015, 5:43 PM

I think it will, if I wait until just before or just after I take them out of the oven to cool.

LoudMan wrote on October 4, 2015, 5:51 PM

Circuspeanuts? You mean flavored Styrofoam.

VinceSummers wrote on October 4, 2015, 5:59 PM

Yum, yes! I know that's strange. I always hated them. But they're like the little dog -- so ugly it's cute.

Kasman wrote on October 4, 2015, 6:15 PM

I would have thought that lesson one would have included advice on not burning your fingers on the hot cookies!

CoralLevang wrote on October 4, 2015, 6:39 PM

Perhaps it has something to do with the candy corn is made up of sugar, corn syrup, carnauba wax, and other binders.
Chocolate chips have sugar, cocoa butter, lecithin, and chocolate liquor
so the composition of the natural ingredients including the lecithin that emulsifies all the ingredients together, acts differently than binders in the candy corn, as the wax and the sugar cannot be emulsified?
I am not a chemist, but this makes sense to me. It would be like putting chunks of candles in your cookies.

DWDavisRSL wrote on October 4, 2015, 9:54 PM

I should have read this earlier in the day, LOL. Your theory seems sound to me.

CoralLevang wrote on October 4, 2015, 9:56 PM

*laughs* Well, again, I just made this up, but it seems to make sense. LOL Go figure.

markgraham wrote on October 5, 2015, 9:26 AM

It was a good idea though. I do not know for sure, but maybe you could of made sheet cookies. Poured out the cookie dough and spread it all out on the cookie sheet like a cake, then sprinkled the candy corn over it.

DWDavisRSL wrote on October 5, 2015, 6:37 PM

I thought about doing that but wanted to try it with cookies first. Maybe I'll give that a try next time.

AliCanary wrote on October 7, 2015, 5:07 AM

Ah, so it was not a taste issue, it was a functionally dilemma. I think your solution would work. However, those morsels are semi-sweet for a reason, and candy corn is exceedingly sweet. Won't it kill you?