Since the Tollhouse experiment failed to inspire me, I decided to go back to one I’d used previously, vowed to adapt and failed to do so.

And since I was seeing Jonny today and so had a handy cookie disposal mechanism at my… disposal, it was as good a time as any to go back to square one without having to eat all the delicious results.

The recipe in question is this one: the best homemade chocolate chip cookies in the entire world. I basically made it as-is, except I never pack brown sugar, and I used an extra 1/2 tsp salt.

Out of the oven, these are spectacular: crispy, almost candy-like edges, and chewy interior.

They don’t keep particularly well though. Admittedly, it takes a sturdy cookie to withstand the humid fug that is Auckland on a rainy day, but these sogged up significantly by the time I had one (breakfast of champions). They also lose a lot of character when cold, basically tasting like ZOMG SUGAR, which is not so appealing. Even with the extra salt, the flavour profile on day 2 is essentially sweeeeeet. And of course, all that sugar compounds the sog factor, as the delightfully air-suspended moisture does so love to adhere to sugar crystals.

So, less sugar… longer baking. We shall see how round 2 goes!