Earlier this week Tegan decided to flex her baking muscle, by way of making shortbread. Every now and again someone in the office has a crack, which tends to cheer everyone up. And it’s also a useful opportunity to solve one important question for this week’s Off Topic: what’s the best kind of cookie?
Firstly, and this is the only correct answer: the best cookie is one straight out of the oven. Yes, cookies should be left to cool. Yes, they should be allowed to harden. Not too much. But goddamnit, there’s nothing in this world like a soft, warm cookie straight from the pan. It’s a slice of heaven.
But if we’re talking the type of cookie, well then.
I’m always partial to a heavy chocolate or a macadamia-based creation. If you’re buying one from the store (say, Woolies) then those double choc cookies are deadly. If you’re making them yourself, however, there’s nothing quite like a cookie with a strong hit of salt. I’ve never been the biggest fan of peanut butter cookies, only because they tend to get a bit too gummy in the mouth, although I’m starting to come around as I get older.
But if I had to pick one? A hardened, but soft in the centre. Bread flour can make a big difference, if you can find it.
What’s your favourite cookie?
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