What’s your favorite part of the perfect cookie?

[desslok]

As everyone knows the perfect cookie has several textures. The perfect cookie is slightly larger than your average cookie. The middle should be soft and chewy, even to the point of being nearly like cookie dough. However, the edges must be at least slightly crisp. Now this is why larger cookies shine is that there is a larger area for that “transition texture” where it gradually goes from soft and gooey to crisp.

I had a perfect cookie the other day at a local bakery, about 6” diameter. And although I love raw cookie dough and I am ok with undercooked cookies, i really love that transition area, where the texture is chewy and just the outside maybe .5mm is crispy to where when you chew it it kind of mixes the two textures. These large cookies probably had a 1” rim just inside the crisp zone of that perfect texture. I don’t really like cookies that are “too crispy” on the edges as this reminds me of cheap mass produced cookies like chips ahoy etc.

[faithbrah]

inb4 paul's thread in 5 minutes: "What’s your favorite part of the perfect coochie?"

[TolerantLactose]

inb4 paul's thread in 5 minutes: "What’s your favorite part of the perfect coochie?"

To start, it would not be 6" diameter.

[AdamWW]

To start, it would not be 6" diameter.

Let's be honest, Paul would just eat the dough.

[EliKoehn]

I like cookies tough and chewy, preferably refrigerated. Warm and gloopy, no thanks.

[DougyF7]

As everyone knows the perfect cookie has several textures. The perfect cookie is slightly larger than your average cookie. The middle should be soft and chewy, even to the point of being nearly like cookie dough. However, the edges must be at least slightly crisp. Now this is why larger cookies shine is that there is a larger area for that “transition texture” where it gradually goes from soft and gooey to crisp.

I had a perfect cookie the other day at a local bakery, about 6” diameter. And although I love raw cookie dough and I am ok with undercooked cookies, i really love that transition area, where the texture is chewy and just the outside maybe .5mm is crispy to where when you chew it it kind of mixes the two textures. These large cookies probably had a 1” rim just inside the crisp zone of that perfect texture. I don’t really like cookies that are “too crispy” on the edges as this reminds me of cheap mass produced cookies like chips ahoy etc.

This is a great explanation - for this type of cookie I definitely like it warm with melty chips and/or chunks.

I do like chips ahoy though too and almost any chocolate chip cookie - but the perfect cookie is as you described.

[desslok]

To start, it would not be 6" diameter.

Not even when dilated?