The chocolate chip cookie scale

As we have the Beaufort Scale for measuring wind speed from calm to hurricane and the Richter Scale for the magnitude of an earthquake it seems only right that we should have a Chocolate Chip Cookie Scale which I now dub “The Squidge Scale”. We all have our own specific requirements – is it squidgy or just soft – it's a quandary!

Here come the usual hints and tips from the recipe :

I used unsalted butter, ordinary caster sugar and ordinary brown sugar.

“Glue” or grease the parchment with a little butter to secure.

Size-wise it depends how precise you wish to be with your cookies – I used an ice cream scoop but a dessert spoon or tablespoon will do just as well.

Remember to leave space between each cookie.

Resist the urge to prod and move the cookies until they've cooled - “a prod-free zone” if you will – go build a bridge or clean your oven!

I carried out the mandatory freezer experiment – academic I think since I'd be surprised if they didn't all disappear immediately if not sooner. You could make a batch – cool them and then freeze - bagged or boxed.

When the urge becomes too much allow the cookies to defrost. Based on a measurement of 6-7cms in diameter per cookie and using a 700w microwave cook on medium for 10 seconds.

The microwave process is an exact science and I'd definitely suggest you begin as above and then apply the all important squidge test – or you can prod if you like! For me the magic is breaking the cookie open to reveal a soft inside with warm chocolate chips that still keep their shape.

Oh yes please!