You get that deep richness from- Stop, why did you do that? I don’t know why I did that. I have self-defeating tendencies. I asked my therapist, that I don’t have, ’cause I have self-defeating tendencies, so I haven’t got one. Every chef knows there are unbreakable rules in the kitchen, but, what happens when you actually break those rules? Do the food gods rain fiery vengeance upon thee, or are they arbitrary myths peddled from chef to chef just waiting to be broken? To find out, I’ve assembled this highly trained team of cookie connoisseurs to put them to the test. ‘Cause this is Myth Munchers. You ready to munch some myths, ready to do this? Yeah, yeah, yeah, yeah! Woo, woo, woo, woo, woo! We owe it to the home chefs to teach them how to make the best chocolate chip cookies, and to do that, we have several myths to be munched. Who is that, is that Trevor? No, that’s the WWE referee. This is my wrestling costume that I’ve been putting together. I just kinda wanted you guys to see it. So this is me as the Trash Raccoon. I got a nice little fur coat, this is real raccoon fur by the way, we had to kill 68 raccoons. Is that from the Burlington Coat Factory? No, it’s not Burlington, that’s real raccoon fur, that’s not Burlington Coat Factory. Are you wearing stockings? Yeah, well I like to wear stockings, ’cause it makes my legs look lean and sexy. And then my special move is that I take an old banana peel, and I put it in my mouth and I go “Arr,” and then I kinda slap it in the other person’s face. That’s neither here nor there, though, let’s not get caught up in the Trash Raccoon, though I do wanna frame that and put it in my room later. So, chocolate chip cookie mix. You’re all familiar with cookies, you bake cookies? Plenty of times. No. Trevor’s never baked a cookie. Trevor, a cookie’s like a little bread, but kinda sweet. Oh, okay. No, you have a degree in pastry, so you should be very familiar with these, so first off, we are going creaming versus no creaming. I think creaming butter is an absolute myth. Yeah, well you’re stupid. I’m gonna cream you, buddy, woohoohoo, all right? Next up, we got the actual chocolate chip portion of this, we’re going chocolate chips, versus chunks, versus chocolate wafers, maybe the chocolate chip itself is the myth to be munched, and then penultimately, great word, Josh, thanks, Josh, we’re checking out… Most chocolate chip cookie recipes, they use a mixture of brown sugar and white sugar. I got a sneaking suspicion that all brown sugar’s best, ’cause I like it wet. But, we’re gonna test white sugar versus brown sugar, versus half and half, and then finally, we’re getting to the actual cooking of the cookies, we’re gonna see if cooking them from frozen versus refrigerated, versus just room temp right after you make the old dough, you know what I’m talking about, is actually best. So, we got a lot of work to get to, we’re gonna eat a lot of delicious cookies today, Trevor’s gonna have a lot of opinions that are probably gonna prove right, that I’m gonna yell about, and I have a feeling I’m gonna be wrong about damn near everything, but, there’s a chance that I’m not. Nope, there’s no chance. Ooh, you’re getting better at that every day, look at you. All-state color guard three years in a row. Myth Munchers, you ready to write down our predictions? All right, winner gets the fantasy football trophy, actually, no, you get, the loser of my fantasy football league has to wear, it’s an old bra that was left in our college apartment nine years ago and we have to wear it around a cruise ship for a day, so you can have that. I get the bra, let’s go. All right, well, let’s write down our predictions. There you go. Write ’em down. We’ll see who wins. I’m gonna beat Trevor. Wild card. Wild card, gonna beat Trevor. Literally not. Baking is not a science. Baking is a weird cult, and there’s no rules. Pens? Yeah, yeah, I got one. Trevor, today we’re making cookies, we got two sort of automaton machines in front of us. Stand mixers. Stand mixers, that’s what they’re called. So right now we’re gonna be testing creaming versus no creaming, however there are some control variables in here, we are going half brown sugar, half white sugar, we’ll test that later, see if it’s the best. We’re gonna be cooking this from room temperature, and then we’re gonna be using these little chocolate teardrops, they’re shaped like a coxinha de frango from Brazil. But we’ll get to those later, but right now, we’re testing creaming versus no creaming. Yes. Explain yourself. The reason that people cream, and why you should cream, and why Josh is wrong about everything. It’s healthy, it’s healthy to do it. Every once in a while. You got it out of your system? Yeah. Yeah, there’s gonna be more cream. Okay. The reason that you cream your butter and your sugar is you actually whip air into it, and it causes your cookies to be fluffier, if you just mix all the ingredients in one, it’s gonna become a lot denser. Allegedly. Okay, allegedly. The reason I don’t cream, Trevor, lemme tell you why I don’t cream, it’s ’cause I practice what’s called free baking, which is where I don’t have any recipe, and I take various amounts of butters, sugars, flours and eggs, and I mash them together until it creates cookies. And that’s why your cookies suck. I dropped off cookies to Trevor’s home during the early parts of the pandemic, and then looking back, they were kinda crappy cookies, and Trevor didn’t eat ’em, he gave ’em to his roommate. I did. I’m just gonna toss everything in the bowl and whack it together. ‘Cause that’s what I do. And I am gonna put 170 grams of room temp butter, fun fact, this is also the first time we’ve ever measured a recipe in grams on the show. Which I can say I also don’t believe in that, that’s also a myth. I could’ve measured this, this is about 138 grams of sugar. No, that is… 142 grams of brown sugar. It’s 128 grams of each kind of sugar. There you go, there you go. This is about 19 chocolate chips, by quantity. That’s 170 grams of chocolate chips. Each chocolate chip is roughly nine grams. That is 320 grams of all-purpose flour. Get some of that yellow goo in there. 74 grams of eggs. What’s this, do I taste it? That is baking soda, four grams of it. Ah, my mouth is fizzy! And then, you have your salt here, which there is five grams of. Oh, yeah, yeah. I’m a fan of a nice, salty chocolate chip cookie. That’s the thing that I think people screw up in chocolate chip cookies, they’re not salty enough. And I only have my sugars and butter in here, and I’m gonna cream them together. Trevor, I’ve noticed these chocolate chips aren’t fully sweet. Yes, those are bittersweet chocolate chips, which is about 60 to 66% cocoa. I thought you were gonna say semisweet, the pun doesn’t work when you say bittersweet. Oh, okay, sorry. Semisweet chocolate chips are about 60 to 66% cocoa. So it’s kinda in between dark and milk, but more on the dark side. When I make chocolate chip cookies, I actually like to use half dark, and stop, slow it down! Nope, what I would normally do is just mash this all together with my hands. Well that’s essentially what you’re doing right now, you’re just using a machine. I would like to race this machine in cookie-making with my bare hands. ‘Cause you can turn your hand into a whisk if you just do that a lot. Josh, nothing that you say about how much of a degenerate baker you are can ruin my mood. I’m so happy right now that we get to bake cookies. I am happy too, I’m really excited for you to show that all of your knowledge and all that money you spend on the degree was completely useless ’cause my free bake cookies rule. I remember the cookies that I dropped off at your house, ’cause they were dehydrated apples, it was an apple molasses spice cookie, but they were flat like pancakes. Yeah, and they were pretty rough. My cookie dough’s done, so I don’t know what’s taking yours so long. As far as I’m concerned, I won the race. You don’t want to overcream your butter and sugar, you don’t wanna whip too much air into it. Generally about a minute is a good amount of time, and then now, I’m going to slowly stream in the eggs, and I like to do this just on stir, I don’t wanna go too fast, because you wanna make sure that you don’t deflate the air that you just whipped into your butter and sugar. I call this cookie sashimi. I’m gonna add in the eggs gradually. My cookie dough’s done, Trevor, how much does each cookie weigh? Each cookie, when I bake cookies, I do about 110 grams per cookie. That’s probably about 50 grams. No, no, no, I can do it. Creaming your butter and sugar together whips air into it, which causes your cookies to be fluffier. The reason your cookies are probably so flat is because you don’t cream, you don’t have that natural rise. I thought I just wasn’t putting enough love into my cookies, and that’s why they were flat. So I started screaming at them saying “This is tough love,” and then they didn’t get any more rise. I mean honestly, by not wanting to spend the time to cream your butter and sugar together, that’s like not putting enough love into your cookies. That’s actually fair, if people talk about love in cooking, it is honestly kinda like taking the extra step, like doing that. All right, so I’m gonna add in my flour, salt, and baking soda now. I’m gonna add all that in there. I’m already making my cookies, man, you’re losing it. No, I know, but mine are gonna be so much better. Trevor, what’s your favorite cookie, and why is it chocolate chip? My favorite cookie is chocolate chip, I just think they’re so pure, I think they’re perfect, I think that chocolate chip, it doesn’t get any better than that. I don’t know, it’s just the quintessential cookie for me. Speaking of purity, how do you practice purity in your own life? Josh, you know me, you know that I am a celibate Christian gamer. That’s what’s up. You know that I practice abstinence, and I am saving myself for marriage. But in a video game, like a Sims marriage. I don’t really play the Sims. But thank you for thinking that I’m not capable of getting a girlfriend, meanie-face. I had a girlfriend in The Sims once. That’s big for you, man. What was her name? Corfanza. She was hot. I couldn’t understand a word she was saying, though. She was like . My cookie dough’s done. Do you wanna see if there’s any contrast in the cookie dough itself? Yeah, yeah. Wow. Already is. It’s a lot lighter. Anytime you see a dough that’s lighter than another dough, that just means more air was whipped into it. It’s incredible that the same amount of ingredients yielded two different textures just across the doughs. Yeah. But, I’m not conceding defeat yet. Still gotta bake these. Trevor. Yes. We got cookies fresh out of the oven. What a delightfully inviting smell. These were baked at 350 for about 15 minutes on the top rack. Every oven is different, though, who knows how much heat loss you got in your oven? I don’t know your life, I don’t wanna know about your kids. I do, they seem lovely. These are out of the oven, and you can see an immediate difference. Yeah, these ones spread a lot more, they look like they deflated a lot more. They’re touching in the middle, they’re touching tips. And you’re not allowed to do that, you’re not allowed to touch before marriage. And yeah, these ones just look a lot more plump. This still looks like a really good cookie, though. The no creaming, like, this is gonna taste like a good cookie, too. Beautiful texture on the inside, just like a medium steak. What a delight. I cannot imagine a better cookie than this, we shouldn’t even try that one. No creaming wins, Josh is right, look at us. It’s good, I mean, it has great taste, it is just a little bit more dense, you can feel how it’s more tightly packed together. I like a nice dense, chewy cookie. I mean, this is an ace freaking cookie recipe, this is unbelievably good. All right, cream. I’m a cream man. You can physically feel there’s like a… Yeah, if you just look at ’em side by side, you can see how much fluffier this one is, compared to how much fluffier the cream one is. It’s fluffy, but it’s not cakey. And you physically see, it’s like when you get undercooked bread, that you bite through, and the crumb doesn’t puff back out, you can see this is kinda collapsing into itself if you press on it, whereas this, it has some nice surface tension, but it’s not cakey, right? God dang it. It’s so phenomenal. Stupid idiot. Oh my god, you’re so wrong. Oh my god. I mean, these are both really good cookies, but yeah, you can tell on the inside, this just has a much more delightful crumb to it. And again, it’s not cakey, even though it’s fluffier, it eats like just a really freaking good, like cookie. I hate that you’re correct. Creaming goes on, creaming wins? Creaming wins! God, that’s good cream, I love creaming. Let’s the slate. That’s not art, Trevor, that’s vandalism. You’re not allowed to do that. Would you go graffiti Annaliese’s car? Yep. Would you key Amo’s moped? Amo, I assume you drive a moped. Vi, look at that, creaming won. I know! I could’ve told you that. Obviously, right? Definitely gets that one right. Creaming take one. Second six. All right, so now, we have the very important job of choosing the chocolate that goes into our cookies. Are you a chip girl, a chunk girl, a wafer girl? Honestly, Nicole, you’re gonna be so disappointed in me. I don’t even eat chocolate like that. But, but, but, but, it’s cookies right now, so when I do, I’m a very basic child, I like to do chip. Really? So I also did a little bit of baking myself back in the day, I also have a little bit of a degree in pastry, but not everybody knows that. I’m a wafer girl through and through, I love the way that the flat, the way that it exists in a cookie, can’t eat like, I already know chunk and chip don’t even hold a candle to it, but for the sake of science, I’m gonna give it a good old fashioned try. Yeah, I’m really curious to see if this affects the structure of the cookie, or like, what it is, but this I feel like is gonna melt beautifully anyway, so I’m really excited. Trevor, out of the kindness of his heart, already pre-portioned our creamed doughs for us, what a cutie. So all we gotta do is mix in our chocolates, and see what the decision is. Okay, I’m ready. And you know, I know it’s called a chocolate chip cookie, Vi, but I’m not a chocolate chip girl, I don’t know what it is. I mean like in a brownie? Gimme chunks in the brownie. The only chunks I want in my brownies are walnuts. Oh my god, why are we putting walnuts in? I don’t know. Why didn’t we test that, what kind of nuts to put in our cookies? Okay, good, that’s all nicely mixed and homogenous, I’ll take care of the chunk. Oh my god. Do you bake a lot? I honestly don’t bake anything but chicken. We didn’t eat a lot of sweets growing up, my mom was like “Oh, here you go, congratulations on your A, you get a carrot.” She used to give you carrots as your gift? Yes. My mom used to give me spoonfuls of Nutella if I was a good girl. Which explains a lot. So let’s shape these bad boys and put ’em in the oven, and see what our results are. I’m so excited. Let’s do it. I have six cookies in front of you. Oh, man. Let’s start with the original chip, of chocolate chip. Why do they call this a chip if it’s not in the shape of a chip? Like a potato chip? You want potato chips of chocolate? That’s called a wafer, see? Yeah, see? Mm, they’re so warm. Oh, this is my favorite way to eat a cookie. Nothing better than a warm chocolate chip cookie. Classic, delicious. And it’s a nice even spread of chocolate chips, I like it when it’s spread all across, but sometimes it gets too creamy for me. Yeah, I did get some parts of the cookie that are not very chocolatey, but that’s okay. I’m gonna give the chip the benefit of the doubt, you know what I mean? That’s a good chip. Time for chunk. Chunk, all right. Let’s chunk it up. I can already tell that the chocolate is beautifully melted, see like, that’s more satisfying to me than a chip. It’s interesting, when I thought of chocolate chunk, I didn’t think it was gonna be in this shape, specifically, I thought it was gonna be more of just like, honestly a big square. Yeah, a lot of the times when people don’t have chunks readily available, you can just cut up a bar. I like this better, I’m not gonna lie. Mm-hm. The distribution of chocolate makes so much more sense, it’s not as sparse. Also, the way that the chocolate’s formed, it’s like, fudgey, meltey, but also solid. Right. You know what I mean? It gives you three layers of chocolate, and that works so well with the cookie dough. Ooh, yes. Wafer. Gonna crack this bad boy open. Wow! See, I already like this one, because, I like that it’s flat, you know? And it’s in the middle, it’s like a mini cookie sandwich. It’s like a pool, it’s like you wanna dive into that, you see what I mean? Oh my god. Oh, you got a beautiful piece. I did, I did. I like the cookie chocolate cookie action, I get a nice layer of everything. Yum. I have had way too much chocolate today. I know you’re not the biggest chocolate person, so, the distribution of chocolate in this is a little bit higher. But how are you feeling? I wanna know. I’m digging the wafer. You’re a wafer girl. Me, too! I think it’s just a beautiful cookie. The way that it pools, and the way that it, I mean… Look at that piece of art right there. Do we have a slow motion camera? Do we? Why don’t we have a slow motion camera? I can’t work under these conditions. Fan. But, wafer did win, so we need to tell the guys that wafer won. Yeah. Okay. I already know the best way to communicate with Josh, right, right, right, we gotta speak his language. Ah, his love language. Ranch. What are you doing? It’s midday snack time. What are you doing? Who does that? What won the last V? I don’t know, you tell me. My god. Wafers, they knew, Nicole, how did you know, where is she? This is really good. This was a joke, but ranch bread is really delightful. It was a joke, but now it’s real, a part of my life. All right. All right, okay, so. I gotta finish eating my toast, it was untoasted toast. Do you want me to explain this thing? They call that toast sashimi. Okay, so the myth we’re testing now is, what kind of sugar is best in your chocolate chip cookies, and we’re testing all white sugar versus brown sugar versus half brown and half white. Nobody really does all white sugar, I feel like, in chocolate chip cookies, but we figured, why not test it? Yeah, why not test it? And I feel like I could explain the rest of this. If you look at the white sugar, it looks pretty white. The brown sugar dough, it’s pretty brown. Whereas the half and half, that looks half brown and half white. Josh, you might be wondering what I’m doing right now. Oh, lemme do the thing on Top Chef, where they go like “Hey, Chris, what you cooking?” Hey Trevor, what you doing? So, I’m just weighing out so that all of our cookies are the same size, and I’m weighing them to 110 grams, because, I don’t know, that’s what we did at the bakery that I worked at, so. And you can start shaping that one if you want. How do you shape it, do you shape it like a hockey puck? Do you go ball, do you go…? I go ball into puck. Okay, so I’m gonna just start kinda it around. I just put it in a ball, and then I kinda just mash it a little bit. Do you want me to show you kinda what I do? It’s pretty easy, you don’t have to do that much. You literally just get it into a ball shape, and then you press it down, and then I do a little… I just want you to be proud of me. No, that’s a good ball. Thank you. So, you just get a little puck, you know? Get a little puck! Get a little puck, all right. All cookies are beautiful. So we’re balling, we’re pucking. We’ve already creamed. We have creamed. We’ve already creamed, so that’s good. Creaming is good, okay? Relaxes the cookie dough. You can cream, okay? It’s not weird, it’s a totally normal, natural thing. All right, cookies are shaped, these are going in the oven, same game plan as last time. Yeah! What are your predictions, what do you think’s gonna happen? Half and half is gonna win, Josh. No it’s not, all brown sugar’s gonna win, because brown sugar is the better tasting, Trevor, when I free-bake. Structurally you’re compromising a lot by not having white sugar in it. White sugar adds the structure, brown sugar adds a lot of flavor, you do half and half so that you get the best of both worlds. Brown sugar tastes more better in my mouth. My mouth hole! We’re gonna pop ’em in the oven. The mouth hole knows all. Like we said before. I mean, it’s crazy, you can just see the visual difference, like these are obviously all white sugar. Definitely. I’m curious to see what’s going on on the inside, though, ’cause like you mentioned white sugar gives more structure, brown sugar, for people that don’t know, it is literally white sugar that has been mixed with molasses. So anytime you’re doing that, you’re literally adding liquid into the equation, right? So that I supposed is why you balance them. That said, maybe I like a liquidy cookie. Maybe you do. Maybe I want a molten lava cookie. Should we crack open the all white sugar? Yeah. I do love just a plain sugar cookie, by the way. Yeah. I mean it looks like a really pretty cookie. Oh. Nice and molten, those chocolatey wafers in there, they’re absolutely clutch. Mm-hm. The chocolate is so overpowering, you’re missing out on a lot, this is bad. That’s a drip. This is terrible. I would much rather just have a sugar cookie. Weird, weird, ugh. I feel gross. All right. Brown sugar. Yeah, it’s wet! Wet inside. It’s wet! Yeah, nice and wet. Love this for us. This is gonna be good , I don’t care what you say. It just like, dissolves. It almost doesn’t… It just doesn’t, it’s so floppy, and there’s barely any structure. As far as taste goes, you get that deep richness from- Stop, why did you do that? I don’t know why I did that. I have self-defeating tendencies. I asked my therapist, that I don’t have, ’cause I have self-defeating tendencies, so I haven’t got one. Half and half. This is so beautiful. I already know what my vote is, before even biting into this. God dang it. Yeah, I know. This sucks. Wow. This is so phenomenal. White sugar sucks, brown sugar too wet. Half and half wins! Half and half’s the winner and I’m not doing so hot, this is worse than fantasy football last year, and that was bad. Should we go get Nicole and Vi? Let’s got get Nicole and Vi, let’s get ’em back here. Wait wait wait, I have a great idea, let’s get the new intern to go tell ’em to come. That means we don’t have to do any work. Daniel, you little twerp, you little useless piece of crap, I don’t care that you go to the Metal School of Journalism at Northwestern, go get Nicole and Vi and tell ’em to come back here. Shut up, intern Danny! Myth Munchers… Why’d you just say that to him? No, no, he knows. He was nice, he was nice. He’s nice. Myth Munchers, we have determined that creaming is good for your mind and body, healthy, and also great for cookies. We have determined that wafers are better than chips and chunks. We have determined that half brown and half white, there is merit to that. Now, we gotta go frozen puck, versus refrigerated puck, versus room temp puck. If you see, this is indeed frozen. Why is that like a magician who’s being like “This glass is solid.” Can I have that? I love eating frozen cookie dough. Did you munch the myth, is it better? I just love eating frozen cookie dough. All right, and this batch has been refrigerated, as you can see, Nicole, can you test that, show the audience that it is indeed real cookie dough. And now we have room temperature, splat, look at that, done. This is your cookie. This is your cookie on Mythical Kitchen. All right, ow. What are you seeing right now visibly in the difference, because they all do look really different. Craggy, kinda craggy, smooth. Weird, do we like smooth cookies? I don’t know, which of these, if you saw these in a grocery store, which one would you buy? I would go in the middle. I would go kinda craggy, but not this kind. But this looks weirdly tantalizing. This looks like a cartoon cookie to me. Kinda makes me feel uncomfortable. Yeah. Smooth cookie? I say we start frozen, I say we start frozen. Yeah, yeah, I’m down. Here you go, Trevor. This is incredibly smooth. It’s like Mr. Clean’s head. Hey, that’s a nice looking man. I mean it’s a great cookie. Vi has a crush on Mr. Clean. There’s almost no texture on top. This cookie looks like it got laser hair removal. I don’t know how to explain it, but I feel it. Here you go. I’m gonna reserve judgment until we try the other ones, you got any initial thoughts? Best investment of your life, laser hair removal. It really is, high five, agreed. Now that myth has been munched. I Nair my body every two weeks. Ew, do you really? High five. Why did I high five you for that? I used to Nair in seventh grade before I knew what I was worth. If you see the refrigerated one, it seems like it has a better crumb to it, it’s a little bit raw, it’s got that Nair body on the outside, it’s smooth and sexy, but on the inside, vapid. True. It’s like right in the middle. This one has such a beautiful texture all around. The top isn’t too crunchy. I like when it’s still doughy in the middle like that. This is a damn near perfect cookie. It’s my definition of a perfect cookie. Room temp. Do you want me to touch it for you? You’re so sweet. Thank you, Trevor. This one’s a lot flatter. This one is a lot flatter. Definitely flat. And there’s probably not gonna be as much contrast in there, but I don’t know if that’s necessarily a good or bad thing. It’s not as fluffy to me. Interesting. Okay. Interesting. Yeah, I feel like you don’t get as much texture in the middle. Yeah, the main difference you’re getting is that the room temp spreads out perfectly to get a lot of evenness on it, but in the fridge one, you get these beautiful, almost crackly, it’s like what is it, the cornicione on a pizza. You get that contrast of the crispy edge. No, no, cornichons are little pickles. You’re a little pickle. I think all on three, we put our hands over the winning one. [Vianai, Nicole, Trevor] Okay. All right, one, two, fridge. Vi’s going frozen. You just want that raw cookie dough, don’t ya? Yeah, I do, honestly. It’s just so satisfying, and I knew all you guys were gonna pick refrigerated anyway, so I wanted to be the smooth laser cookie. You can be the Nair lady. That’s okay. But it looks like definitively, most of us, by majority, refrigerated is better. [Vianai, Nicole, Josh] Refrigerated! All right, so, let’s get to predictions. We can go to mine, this is gonna be real short. The correct answer today is no creaming, chunk, all brown, room temp, also baking is lies, also guaranteeing victory over Trevor. Trevor, coming at you! I got zero out of four. Who would’ve thought? I said no cream, obviously, that was wrong, I said chunk, I like that, all brown sugar, room temp, I just flubbed it. I flubbed this one. Nicole, what did you guess? My money’s on creaming, wafer, and frozen. means 50/50 in Hebrew, in case you were wondering. I guessed three out of four correct, which is passing, 75%, I think I did okay. Vi, and what have you guessed? Creaming, wafer, brown sugar, room temp, and this is basically all of us after too many cookies. I had two. Trevor, and on to the wonder boy, the baking legend, Trevor Evarts. Creaming, with wafer chocolate, half brown sugar half white sugar, and baked from the fridge. I got four for four, let’s go! Everyone clap it up, he has an actual degree in baking, wow, Trevor’s so smart, Trevor’s so smart. That’s it, I thought we actually did learn a lot of really incredible things. Oh, also, I gotta give you that soiled bra from nine years ago. That was what I said at the top of the episode that I’d give you. Let’s go! Let’s go! Let’s go! Creaming definitely does do something, but you can still make a pretty good cookie if your recipe is on point with the ratios with no creaming. None of these were bad cookies. The only crappy cookie we ate today was the all white sugar. Even if you go all brown sugar, it’s still not bad, but half and half definitely was the way to go, and then again, all these cookies, frozen versus fridge versus room temp, they were all really good, fridge just knocked it out, except for Vi who likes to eat raw cookie dough, so she liked the frozen one. We got the written recipe down in the description, it is a really fantastic cookie recipe, and honestly, so many of these routes that you go produce a really good cookie. Play around with it, find the things you love, because that is the essence of baking. Now that I am a certified baking master, I can tell you that when you put love into your cookies, just in the way that you put love into your life, and all of the people around you, it’s that little bit of care, that extra effort, and well, a whole lot of butter, that makes the extra difference. Thank you so much for stopping by the Mythical Kitchen, we got new episodes for ya every week. Oh, you scamps. We got new episodes of our podcast, A Hot Dog is a Sandwich, every Wednesday wherever you get your podcasts. Hit us up on Instagram @MythicalKitchen, who’s touching me? Vi. #dreamsbecomefood. We’ll see you all next time. Get as messy as you want in your own kitchen when you have the Mythical Kitchen towels. Available now at Mythical.com.