All of the cookie knowledge we could possibly learn is too large for one episode, so this week we run through the basics and talk a bit about chocolate chip (and oatmeal raisin because we can't help ourselves).
Are your cookies too flat, too round, too burnt, too blue? Just kidding about that last one, but we'll fill you in on why the rest might be happening and how to fix it!
We dive into how different sugars - white vs brown and particle size - affect your bakes, and we'll explain how to up your vanilla game without spending an arm and a leg at the store. Thanks to all our subscribers!

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