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You actually would want your cookie dough to be less firm, that way when they are baking they spread out. Whenever they are done baking, you can hit the pan (carefully) against a counter top and it will give them a more wrinkled look.


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I would try it out imo. Your logic seems well thought out. Since you should be using a thermometer, you wouldn't have to rely on the color of the boiling sugar for indicator of softball stage. However, adding the gel at the end if the color is too timid, I might think about that a bit more. Once the sugar has hit the softball stage, do you really want to ...



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