Cookie Science: It's a Triple C Thing

Now, this here is my kind of science!

Image from Serious Eats 

I posted previously about the Ultimate Guide To Chocolate Chip Cookies, where a wonderful woman shares her experiments, getting to the bottom of what makes a great cookie. Per her suggestions I made the ultimate chocolate chip cookie, or so I thought. I must admit they were pretty freakin good, I mean I was making them twice a week for about 3 week... pretty much, until my body and skin had had enough and needed a break from sugar overload. Yes, I still do this to myself from time to time. What can I say, I love chocolate and I love cookies! When people post that they have created the ULTIMATE Chocolate Chip Cookie, can you really blame me for wanting to share in all their chocolate chip cookie success, or not being able to resist the temptation to confirm their claims for myself? That's what I thought...

It was a nice little run Ultimate Guide To CCC. You had me quite convinced you had uncovered all that is truly irresistible about the CCC, but, sadly, a new more in-depth edition has been published. Not to worry, though, I will not forget all you have taught me. Like in school, you were the stepping stone to which I have now graduated, set off to pursue greater and deeper theories in the world of the CCC. That world has brought me to Food Lab's Best Chocolate Chip Cookie which really gets into the science behind baking, helping the reader understand the chemical reactions required to achieve the flavors and textures that make a cookie so delicious. The author thoroughly explains each ingredient which allows for the opportunity to play with the recipe, bringing out the elements the baker enjoys most about a CCC. It's simply brilliant.