Joy the Baker

If I could have a phone conversation with the New York Times Dining and Wine (as though NYTimes were a casual friend/maybe date), it would go a little something like this:

NYTimes:  (after 4 rings) Hello?

Joy:  Hey!  Oh, I didn’t think you were going to pick up.  I was expecting to leave a message.  I thought you’d be a work.

NYTimes:  You specifically called when you thought I’d be at work?

Joy:  (Awkward pause) No….. I just thought I could leave a message.

NYTimes:  Well do you want me to hang up so you can call back?  You’re being weird…

Joy:  No!…. It’s just… NYTimes, we need to talk.

NYTimes:  You know what Joy?  I’m not really in the mood for this right now.  I have to be up early tomorrow and I really don’t want to get into anything right now.

Joy: Well that’s too bad NYTimes, we need to talk right now.. It’s about your cookies.  Just listen.  Seriously.  It’s important…

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Remember, this is all in the interest of science. This chocolate chop cookie experiment has nothing to do with how delicious warm cookies are, or how I like picking at cookie dough from the fridge.

Ok, who am I kidding? This experiment is solely about how much I love cookies, whether the dough has been in the fridge for 12 hours or 36 hours.

I promised you cookie results, and here are the first two baked batches.

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