I’ve eaten a lot of cookies in my day. But, if I’ve learned anything in my travels it’s that secret of making a good one, depends on two things: An outstanding cookie should always be slightly underdone. While it may look impossibly gooey out of the oven, once that baby cools, you’re going to have a perpetually soft biscuit no matter what temperature it’s at. And that is the sweet spot for diving into those nostalgic bites from when you were no taller than a Keebler. Boosting that savoury flavour. Anybody can dump sugar in flour, chuck a stick of butter in and call it a day. But for a cookie to transcend, there should be full palate engagement, not just the tip of the tongue.  I wanted to outline these rules first because the “Best Ever Chocolate Chip Cookie” from Flourist Bakery takes these criteria and pushes them as far…
