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The NYC Legend: Culture Espresso Copycat Cookies! 🍪☕

This week on Cookie Lab, we are tackling a legendary recipe from one of the most iconic coffee shops in New York City: Culture Espresso! Known for having one of the best chocolate chip cookies in the world, we’re putting Jill’s copycat version to the ultimate test.

Join us as Jill tells the story of her trek through the busy streets of Manhattan to find this award-winning shop and the moment she realized she had to recreate that magic in her own kitchen. We’ll be doing a live taste test of her homemade version to see if it captures that perfect balance of a crispy exterior and a gooey, chocolate-heavy center.

But the secret to this cookie isn't just the chocolate—it's the finish! We’re diving into the Science of Maldon Salt. We’ll explain:

• The Geometry of Flavor: Why the unique pyramid shape of these sea salt flakes creates a "crunch" and a flavor profile that regular table salt can't touch.
• The Clean Finish: How the mineral content of Maldon salt enhances the sweetness of the chocolate without leaving a bitter aftertaste.

Whether you're a New Yorker or just a cookie enthusiast, you won't want to miss this deep dive into a coffee shop classic!

Recipe Link: https://tinyurl.com/culutre-copycat

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Third Time's the Charm! The Ultimate GF Sugar Cookie 🍪✨

Is it possible? Have we finally found the "Holy Grail" of gluten-free baking? This week on Cookie Lab, we are tackling our third attempt at the classic Gluten-Free Sugar Cookie, and the results are... well, you'll have to hear the crunch for yourself!

The game-changer this time? We swapped our old flour blends for our new favorite: Mightylicious Flour. Join us as we rave about the texture, the taste, and why this flour finally ended our streak of gritty disappointments. Spoiler alert: We might be in love.

But we aren't just eating cookies; we're learning about them!

• The Sweet History: Trace the journey of the sugar cookie from its 17th-century roots in Nazareth, Pennsylvania, to the holiday staple it is today.
• The Science of Snap: We break down the chemistry of a sugar cookie—specifically how the ratio of sugar to moisture creates that signature "snap" versus a soft "pillowy" bite.

If you’ve been struggling with gluten-free baking, this is the episode you’ve been waiting for!

Recipe Link: https://tinyurl.com/cookie-labrecipe

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Join our FB Group for free access to the Cookie Recipe!
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write to us at cookielabpod@gmail.com

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Bakewell Bonanza! From Mistake to Masterpiece! 🍒🥧

Grab your tea and settle in! This week on Cookie Lab, we're taking a deliciously sweet trip to England to tackle the classic Bakewell Tart (or Bakewell, as it's affectionately known).

The story of this iconic dessert is almost as sweet as the treat itself: we'll share the hilarious history that began as a simple culinary mistake at an English Inn—a mistake that thankfully resulted in one of the UK's most beloved bakes! We bring this historical treat into the Cookie Laboratory for our signature bake and taste test.

And for the science! We dive deep into the role of eggs in emulsion, the critical chemical process that gives the Bakewell's gorgeous frangipane filling that perfect, rich, and stable texture. Learn how this delicate balance of fats and liquids makes the difference between a good bake and a truly delicious one!

Tune in for the history, the taste, and the science of this accidental English masterpiece!

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Join our FB Group for free access to the Cookie Recipe!
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write to us at cookielabpod@gmail.com