The Cookie Trials

It sounds like The Hunger Games — and it kind of IS (for cookies).

It’s dangerous to be a cookie around here. Even if they flop, spread, or come out weirdly humpy — we love them all. Cookies, I love you just the way you are.

However, there is a recipe that I’ve personally crowned my Queen of all cookies — the reigning champion. It’s not too thick, not too thin, perfectly chewy but also crisp.

 

The Beginning

I started this adventure thinking it would be simple — something to make my life less complicated. A recipe to trial the bakery with, something that wouldn’t make my head explode.

This could’ve been achievable... had it not been me making them. Because I will, I insist, on finding a rabbit hole in every possible culinary exploration.

Cookies: simple, homely, maybe even a bit boring?
Frankly, how dare you.

 

The Obsession

There’s so much to them —
white sugar vs. brown, melted butter vs. fridge-cold clumps, resting time (36 hours, you say?).

Well, I’ll just pop one in every 12 hours, just to be sure.

I couldn’t admit how many batches I’ve produced by now, but I will tell you the winning formula:

The Formula

Brown butter (sometimes): nutty, caramelised — doesn’t spread as much, so I add 1 tbsp of cream to keep that custardy centre.

Equal mix of sugars: too much white is boring and one-dimensional, but you need it for spread and crispness. Brown adds depth — all brown, though, makes things too soft and flat.

Rest them: at least overnight. Don’t even look at them. Don’t make eye contact.

Season: more than you think. I can’t think of anything that isn’t better with a sprinkle of sea salt on top.

The Soft (Soft) Launch

I’m all ready to roll out my four top, tried-and-tested flavours for my soft soft launch this weekend.

I’m still undecided on my number one — so maybe I’ll have to do a little more quality control, just to check.