I’m very competitive when it comes to cookie making. Mostly I compete with myself, because I end up eating half of all the cookies I bake, so I have really built up a reservoir of cookie memories. I’d estimate I’ve made close to 35,000 cookies in my life but I am still struggling to make the perfect chocolate chip cookie.

I thought I was onto something when I came up with the idea of using cashews. After all, cashews are the best nut for the job. Peanuts are great, but too dominant. I have great respect for hazelnuts, but they aren’t quite rich enough. But cashews, when baked, get a little bit soft, which contrasts well with the crunchiness of the cacao nibs. It is a delicious combination, but I think I can still do better. The previous batch had walnuts and raisins, and that worked awfully well so I think some combination of all those ingredients may work.

Back to the lab…