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I make cookies because everyone else loves them. I like cookies, and I know I bake great ones, but give me fudge any day of the week. But for those that love those perplexing little discs of joy, read on.
My cookies are at least a quarter pound each, cooked. The snicker doodles are not, but close. I use different ingredients for different cookies and I tried to do a good job of describing them below. Funny thing about having to put something you know so intimately into words. It's really hard sometimes. I know what all my goods taste like, but when i try to tell someone, nothing seems to work.
Taste is so subjective. Some people would think one thing is overly sweet, when someone else thinks it is not sweet enough, so describing that and not disappointing people is a huge deal to me, something I take to heart. Again I digress.
Back to the cookies! I make my cookies soft inside and towards the center, then firm to crunchy on the outer rim. Filled with rich brown sugars and deeply flavored single origin chocolates, fresh cut grains and sometimes m&m's.
If you can only eat one cookie this year, you have to order either the peanut butter or chocolate chip. I can't decide which I like best. The chocolate chip has the perfect mix of chips and dough. I bake them to a slightly before golden brown. The peanut butter is just so rich and full of peanut flavor, but it has a thick chewy dough, but it's light at the same time. Cookies are a paradox.
A tip, wrap them in a paper towel and stick them in the nuke machine for 5 to 10 seconds. It warms them just a little. The paper towel is to keep the other junk in the microwave off your cookies.
A brief history of Cookies
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors.