Cookie Lab

Chris Whitbeck & Jill Maxwell
  • 5.0 (7)
  • FOOD
  • UPDATED WEEKLY

The Cookie Lab is a podcast for everyone who loves cookies! The hosts, Chris & Jill, are cookie enthusiasts who want to share their love of cookies with the world.

  1. 1H AGO

    Cookie Lab Cookie #199 Culture Espresso Copycat Cookies

    Send us a text The NYC Legend: Culture Espresso Copycat Cookies! 🍪☕ This week on Cookie Lab, we are tackling a legendary recipe from one of the most iconic coffee shops in New York City: Culture Espresso! Known for having one of the best chocolate chip cookies in the world, we’re putting Jill’s copycat version to the ultimate test. Join us as Jill tells the story of her trek through the busy streets of Manhattan to find this award-winning shop and the moment she realized she had to recreate that magic in her own kitchen. We’ll be doing a live taste test of her homemade version to see if it captures that perfect balance of a crispy exterior and a gooey, chocolate-heavy center. But the secret to this cookie isn't just the chocolate—it's the finish! We’re diving into the Science of Maldon Salt. We’ll explain: The Geometry of Flavor: Why the unique pyramid shape of these sea salt flakes creates a "crunch" and a flavor profile that regular table salt can't touch.The Clean Finish: How the mineral content of Maldon salt enhances the sweetness of the chocolate without leaving a bitter aftertaste.Whether you're a New Yorker or just a cookie enthusiast, you won't want to miss this deep dive into a coffee shop classic! Recipe Link: https://tinyurl.com/culutre-copycat Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    13 min

  2. 6D AGO

    Cookie Lab Cookie #198 Christmas Sugar Cookies

    Send us a text Third Time's the Charm! The Ultimate GF Sugar Cookie 🍪✨ Is it possible? Have we finally found the "Holy Grail" of gluten-free baking? This week on Cookie Lab, we are tackling our third attempt at the classic Gluten-Free Sugar Cookie, and the results are... well, you'll have to hear the crunch for yourself! The game-changer this time? We swapped our old flour blends for our new favorite: Mightylicious Flour. Join us as we rave about the texture, the taste, and why this flour finally ended our streak of gritty disappointments. Spoiler alert: We might be in love. But we aren't just eating cookies; we're learning about them! The Sweet History: Trace the journey of the sugar cookie from its 17th-century roots in Nazareth, Pennsylvania, to the holiday staple it is today.The Science of Snap: We break down the chemistry of a sugar cookie—specifically how the ratio of sugar to moisture creates that signature "snap" versus a soft "pillowy" bite.If you’ve been struggling with gluten-free baking, this is the episode you’ve been waiting for! Recipe Link: https://tinyurl.com/cookie-labrecipe Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    11 min

  3. DEC 15

    Cookie Lab Cookie #197 Bakewells

    Send us a text Bakewell Bonanza! From Mistake to Masterpiece! 🍒🥧 Grab your tea and settle in! This week on Cookie Lab, we're taking a deliciously sweet trip to England to tackle the classic Bakewell Tart (or Bakewell, as it's affectionately known). The story of this iconic dessert is almost as sweet as the treat itself: we'll share the hilarious history that began as a simple culinary mistake at an English Inn—a mistake that thankfully resulted in one of the UK's most beloved bakes! We bring this historical treat into the Cookie Laboratory for our signature bake and taste test. And for the science! We dive deep into the role of eggs in emulsion, the critical chemical process that gives the Bakewell's gorgeous frangipane filling that perfect, rich, and stable texture. Learn how this delicate balance of fats and liquids makes the difference between a good bake and a truly delicious one! Tune in for the history, the taste, and the science of this accidental English masterpiece! Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    14 min

  4. DEC 8

    Cookie lab Cookie #196 Chocolate Tiffins

    Send us a text Chocolate Tiffin: The British No-Bake Delight! 🇬🇧🍫 This week on Cookie Lab, we're taking another delicious trip across the pond to make the legendary British tray bake treat: the Chocolate Tiffin! This no-bake wonder is packed with chocolate, biscuit pieces, and delicious mix-ins, making it the perfect quick fix for any sweet craving. Join us as we discuss the charming history of the Tiffin, how it became a teatime staple, and what makes it different from other tray bakes. Of course, we perform the essential taste test to see if this dense, rich, and ridiculously easy dessert lives up to its hype. We also dive into the fascinating science of dried cherries! We explore the process of dehydration, what happens to the fruit's sugars and acids, and why they maintain that perfect chewiness and burst of flavor when incorporated into a rich chocolate base. Grab a cuppa and tune in for all the history, taste, and science behind this delightful English treat! Recipe Link: https://scottishscran.com/chocolate-tiffin-recipe/ Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    12 min

  5. OCT 27

    Cookie Lab Cookie #195 Halloween Hob Nobs

    Send us a text The Haunted Hobnob: Prue Leith's Spooky Treat! 👻🍪 Happy Halloween, bakers! This week, Chris is in the lab putting a seasonal, brown-and-orange spin on The Great British Bake Off icon: Prue Leith's Chocolate Caramel Hobnobs! Forget your flimsy wafer cookies; these are crunchy, caramel-filled masterpieces perfect for your adult trick-or-treating party (or just hiding in the pantry). We’re not just baking, we’re learning! Biscuit Breakdown: We explore the surprisingly long and crunchy history of the Hobnob, the simple biscuit that conquered the UK and became a dunking legend.The Horror of Seizing: We confront a true baking nightmare: seizing white chocolate! We dive into the specific science of why even a single drop of water can ruin your melted chocolate and give you tips on how to handle cocoa butter like a professional ghostbuster.Tune in to discover if Chris's seasonal color swap is a delicious disaster or a perfectly engineered treat! Cookie Lab Master Gluten-Free Cookie Dough - 226g unsalted butter, softened  - 200g granulated sugar - 220g light brown sugar, packed  - 2 large eggs (room temp) - 2 tsp vanilla extract - 420g gluten-free flour blend  - 1 tsp cornstarch - 1/2 tsp baking soda - 1 tsp baking powder - 1 tsp salt Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    14 min

  6. OCT 20

    Cookie Lab #194 Peanut Butter Master Dough Cookies

    Send us a text Peanut Butter Panic! (The Non-Newtonian Cookie) 🥜🔬 The Master Cookie Dough is back, baby, and this week Chris takes the helm to prove its versatility! With just one small, top-secret tweak, Chris transforms our perfect base into the chewy, craveable classic: Peanut Butter Cookies! But we aren't stopping at the cross-hatch pattern. We’re diving deep into the history of how this nutty treat became America's favorite, from its early, dense origins to the creamy delight we know today. Then, things get wonderfully weird with the science of peanut butter! Prepare to have your mind spread wide open as we explain why peanut butter is actually a non-Newtonian fluid. That's right—it acts like a solid one moment and a gooey liquid the next. It’s chemistry you can eat! Listen now to grab Chris’s Master Dough modification, and learn the bizarre science of the paste you spread every morning! Cookie Lab Master Gluten-Free Cookie Dough - 226g unsalted butter, softened  - 200g granulated sugar - 220g light brown sugar, packed  - 2 large eggs (room temp) - 2 tsp vanilla extract - 420g gluten-free flour blend  - 1 tsp cornstarch - 1/2 tsp baking soda - 1 tsp baking powder - 1 tsp salt Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    13 min

  7. OCT 13

    Cookie Lab Cookie #193 Butterfinger Cookies

    Send us a text Breaking Down the Butterfinger Cookie! 🍫🥜 This week on Cookie Lab, prepare for a satisfyingly messy episode! We're celebrating that perfectly flaky, impossibly crunchy, and peanut-buttery treat by turning it into a spectacular cookie: the Butterfinger Cookie! Join Jill in the lab as we reveal the recipe for incorporating the shattered pieces of gold into a chewy base. We're going beyond the bake to explore the delicious secrets of the original candy bar: The History: Where did the Butterfinger come from, and how did it earn its name?The Science: We're cracking the code on its unique texture! We explain the surprisingly simple science behind its characteristic flakiness and brittleness—a secret that sets it apart from every other candy bar.The Sweet Bonus: Did you know Butterfinger is naturally Gluten-Free? We discuss why this iconic ingredient is a perfect choice for our GF bakers!Tune in to find out if this cookie lives up to the buttery, peanut-filled legacy! Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    11 min

  8. OCT 7

    Cookie Lab Cookie #192 Red Velvet Cream Cheese Stuffed Cookies

    Send us a text Red Velvet Masterpiece! (The Master Dough Strikes Back) 👑❤️ Last week, we forged the legendary Master Cookie Dough (listen to Cookie #191 for the recipe in the show notes)f. This week on Cookie Lab, we're giving that perfect recipe its first major upgrade! We are taking the Master Dough and tweaking its powerful formula to create a stunning, decadent, and deep red treat: Red Velvet Cookies stuffed with Cream Cheese Frosting! You’ll hear exactly what adjustments we made to achieve that classic soft texture and rich flavor. Then, prepare for some delicious chemistry as we dive into the science of red food coloring. We uncover the history of that iconic crimson hue and break down what makes red velvet, well, velvet. Is this truly the best cookie we have ever created? Is it possible for a cookie to contain this much awesome? Tune in or watch us on YouTube, and find out if this Red Velvet creation deserves the Master title! Click here to shop at the Cookie Lab Store Join our FB Group for free access to the Cookie Recipe! https://www.facebook.com/groups/429934808628615 Follow us on TikTok to see how we make the cookies write to us at cookielabpod@gmail.com

    12 min
See All (202)

Ratings & Reviews

5
out of 5
7 Ratings

About

The Cookie Lab is a podcast for everyone who loves cookies! The hosts, Chris & Jill, are cookie enthusiasts who want to share their love of cookies with the world.

Information

  • Creator
    Chris Whitbeck & Jill Maxwell
  • Years Active
    2021 - 2025
  • Episodes
    202
  • Rating
    Clean
  • Copyright
    © 2025 Cookie Lab
  • Show Website
    Cookie Lab

You Might Also Like