Be it chocolate chip, ginger snaps, double chocolate, sugar or M&M’s, historically, a cookie has been known to make even the darkest days brighter with its undeniable charm and delicateness.
So I know what you’re thinking: the best part about eating a cookie is about biting into the chewy, gooeyness and perhaps, the visual tearing apart to reveal a center full of rich, sugary deliciousness.
And lest we forget — the AROMA! All thanks to the Maillard reaction or you can call it “the flavor reaction,” or more commonly,” the browning reaction”.
In non-science terms, this means your food becomes more aesthetically appealing to the eye and slap-your-momma tasty to the tastebuds.
It’s the difference between boiled potatoes and potatoes roasted in a 425 degree oven for 1 hr to golden, crispy perfection.
And in cookies, it’s the difference between sticky, dense cookie dough and crispy, but slightly chewy cookies being pulled hot out the oven.
And you could argue there’s almost nothing as recognizable as the sweet, nutty aroma, wafting into your nostrils; it’s the first thing anyone notices walking into a bakeshop.
And the second?
When you take a bite, that crispy exterior encircling that hot, molten center is the best.
Okay, most people don’t pay attention to this, but this is where the money is; and where your respect should be.
Those outer edges take the brunt of the heat, and– thanks a little longer cook time– turn out to be the most satisfying to eat.
And clearly, I have a preference.
I couldn’t stop grazing around the crispy edges of my long-drive-after-work treat, a double chocolate cookie.
I’m getting sweet and I’m getting just shy of burnt, but I had no complaints.
You could say I was in total bliss driving home, bumping my Pandora playlist.
And then… just like after my binge-watching the stalker-drama “You” on Netflix, it was over and I wondered what to do next.
Should I finish what’s left, or should I toss the rest of the cookie into my armrest bunker?
I finished it of course, but not without washing it down with a bottle of water.
Herein lies the real argument; those nearly-burnt edges add a complexity that quiets the sweetness of a cookie that can be cloying at times or within some cookies or with too many cookies.
So I’m not saying what was left of the cookie was a total waste, but I am saying I would’ve like to perform a time-lapse to have those edges over and over again.
I’d say those edges hold onto a little bit more punch and make things a little more interesting.
So what do you think the best part of a cookie is? Do you think it is the delicate chewiness or the crispy edges?