I ate every cookie and studied the offerings on Commercial Drive in June 2023. Data collection includes a four criteria analysis as well as photography. This is the summary report on those cookies.
From one chocolate chip cookie scientific method enjoyer to another, this is seriously one of my favourite Substack articles ever. I loved the MikeDi graphics, appreciate the website/Google Maps links, and of course the assistant shoutout.
Absolutely love the analysis, what a treat of a lunch-time read. The flourist cookies are a personal favorite, but I'm definitely biased towards salty CCCs.
I cannot express enough how much I love this article! I also agree "every cookie has a time and a place". As the default baker in my household I have an additional criteria of "anything I didn't have to bake myself" as instantly being a certain percentage more delicious.
From one chocolate chip cookie scientific method enjoyer to another, this is seriously one of my favourite Substack articles ever. I loved the MikeDi graphics, appreciate the website/Google Maps links, and of course the assistant shoutout.
If you ever want more cookie science maybe you've read: https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe but it seems you have it down to a T.
Admittedly I think the best cookies are the ones you get to break in half and share with a buddy, and would love a pizza study.
Thanks, Tai!
Absolutely love the analysis, what a treat of a lunch-time read. The flourist cookies are a personal favorite, but I'm definitely biased towards salty CCCs.
Salt is key!
I cannot express enough how much I love this article! I also agree "every cookie has a time and a place". As the default baker in my household I have an additional criteria of "anything I didn't have to bake myself" as instantly being a certain percentage more delicious.
On the flip side others think whatever you bake is a certain percentage more delicious 😎
of course you should do a pizza version!