Recipe Review

What Makes a Cookie a Cookie? Three Food Writers Discuss

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Dec 15, 2008
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

What is the state of the American cookie? Three food writers, Dorie Greenspan, David Leibovitz, and Sara Dickerman discuss the definition of a cookie, what makes a cookie American, and chunky vs. thin.

This roundtable discussion, conducted leisurely via email and published at Slate, yields a wealth of fascinating cookie topics near and dear to bakers’ hearts. Underbaking and overbaking, the role of nostalgia in cookie preferences, the ritualistic habits of cookie-eating (childlike, perhaps?), and all the writers’ favorite cookies make appearances. And how, when you get right down to it, do you define a cookie? How many bites should it take to eat one?

We enjoyed reading Dorie’s vision of the cookie of the future (not so exotic as you might imagine), and the seaweed cookies David likes to make.

• Read the article here: The State of the Cookie at Slate Magazine

Related: NY Times Perfect Chocolate Chip Cookie: What’s Your Verdict?

(Image: Flickr member Stef Noble licensed for use under Creative Commons)

Filed in:
Books & Media
Cookie
Dessert
Recipe Review