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. 2D AGO

    Cookie Lab Cookie #215 Peanut Butter Sourdough Cookies

    Send us Fan Mail The Sourdough Rebirth: Pandemic Starters & Peanut Butter Dreams! 🥖🥜 Welcome back to the lab for an episode that is truly "risen" from the grave! This week, Chris is pushing the boundaries of shelf-life as he reveals his secret pandemic project: a batch of sourdough starter he made from scratch years ago, dried out, and has now successfully reanimated just for this bake. We are putting this "Franken-starter" to the ultimate test by incorporating it into a batch of Peanut Butter Sourdough Cookies. We begin our journey by traveling back nearly 6,000 years to Ancient Egypt, where the very first sourdough was discovered by accident when a bit of flour and water was left out to capture the wild yeast of the Nile. We discuss how this ancient method of leavening became a survival staple for explorers, gold miners, and eventually, bored bakers during the 2020 lockdowns. Once the history is set, we move into the main event: the taste test of these unique, long-awaited treats. Despite the starter’s dramatic backstory, the cookies are surprisingly light, airy, and delicious, proving that sourdough isn't just for tangy loaves of bread—it adds a sophisticated depth to the classic peanut butter profile. We share our honest reactions to the texture and whether the "funk" of the sourdough overpowers the nuttiness of the butter. Finally, we wrap up the hour by geeking out over the "Science of the Starter." We take a deep dive into the fascinating symbiotic relationship between wild yeast and lactic acid bacteria. We explain how these two microorganisms work together in a microscopic "buddy system," where the bacteria create an acidic environment that protects the yeast from competitors, while the yeast provides the lift and flavor that makes sourdough so uniquely yummy. It is an episode filled with ancient legends, kitchen resurrections, and the beautiful biology of fermentation! Recipe Link: https://littlespoonfarm.com/sourdough-peanut-butter-cookies-recipe/#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

    15 min

  2. APR 28

    Cookie Lab Cookie #214 ANZAC Biscuits

    Send us Fan Mail The ANZAC Legend: History, Honor, and Golden Syrup! 🇦🇺🇳🇿 This week on Cookie Lab, we are exploring a biscuit that is much more than just a sweet treat—it is a piece of living history. Jill is in the kitchen baking the iconic ANZAC Biscuit, a staple of Australian and New Zealand culture that carries a legacy of resilience and remembrance. Before we even preheated the oven, we sat down to discuss the moving history behind these oaty delights, tracing their origins back to World War I and the Australian and New Zealand Army Corps. We explore how these biscuits were carefully crafted by women’s groups and wives to survive months at sea without spoiling, which explains the unique absence of eggs and the inclusion of ingredients designed for durability and comfort on the front lines. Once we paid our respects to the history, we moved straight into the lab for the main event: the taste test. Jill shares her secrets for getting that perfect balance of toasted oats and sweet coconut, and we weigh in on the great national debate—should an ANZAC biscuit be "chewy" or "crunchy"? We let you know if our batch achieved that signature buttery snap and how the deep, mellow sweetness of the oats pairs with the rich, caramel notes of the golden syrup. It’s a tasting session filled with nostalgia and a deep appreciation for a recipe that has remained largely unchanged for over a century. Finally, we wrap up the episode with a fascinating dive into the "Science of the Sizzle." We investigate the specific chemical reaction that occurs when you combine baking soda with warm golden syrup. We explain the neutralization reaction that takes place between the slightly acidic syrup and the alkaline soda, creating the carbon dioxide bubbles responsible for the biscuit's unique aeration and its distinctively golden, porous texture. It is an episode that blends military history, culinary tradition, and kitchen chemistry into one perfect, oaty bite! Recipe Link: https://www.awm.gov.au/articles/encyclopedia/anzac/biscuit/recipe https://anzacportal.dva.gov.au/commemoration/event-planning/anzac-biscuits 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

  3. APR 6

    Cookie Lab Cookie #213 TimTam Copycat Cookies

    Send us Fan Mail The TimTam Slamdown! (G’day from the Cookie Lab) 🇦🇺🍫 G’day, bakers! This week on Cookie Lab, we are heading Down Under—without ever leaving the kitchen—to tackle one of Australia’s most iconic and addictive exports: the TimTam. Jill and Chris are in the lab recreating these chocolate-coated, malted-cream-filled masterpieces using a stunningly accurate and delicious recipe from the baking blog A Beautiful Plate. Before we even touched a cookie, we sat down to discuss the fascinating history of this Aussie legend, tracing its origins back to the 1960s when Ian Norris at Arnott’s was inspired to create a better version of the British Penguin biscuit, eventually naming his creation after the 1958 Kentucky Derby winner. Once the historical stage was set, we moved straight into the main event: the tasting and the legendary "TimTam Slam." For the uninitiated, this involves biting off opposite corners of the cookie and using it as a literal straw for a hot beverage, a high-stakes maneuver that requires precision, speed, and a very high tolerance for melted chocolate on your fingers. We let you know exactly how our homemade version from A Beautiful Plate held up under the pressure of the coffee soak and whether it achieved that perfect, gooey structural collapse that makes a TimTam so famous. Finally, we wrapped up the episode by geeking out over the technical side of the filling with a deep dive into the specific chemistry of creaming confectioner’s sugar into butter. Focusing on how the fine particles affect aeration and structural integrity. We broke down the science of why this specific mixing method is the secret to achieving that professional, "melt-away" texture in the center that separates a true TimTam from a standard chocolate cookie. It is an episode full of international flair, messy fingers, and the essential physics of the perfect cream filling! 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

    23 min

  4. MAR 30

    Cookie Lab Cookie #212 Cracker Jack Cookies

    Send us Fan Mail Take Me Out to the Cookie Lab! (The Cracker Jack Episode) 🍿🥨 Get ready to step up to the plate because this week on Cookie Lab, we are swinging for the fences with a nostalgic masterpiece: Jill’s Cracker Jack Cookies! Inspired by a brilliant recipe from the website Balanced Taste.com, Jill has managed to capture the entire essence of the ballpark in a single, chewy, caramel-laden cookie. We aren't just baking with the flavors of the iconic snack; we are literally folding in the popcorn, the peanuts, and that signature molasses crunch to see if a legendary concession can survive the transition into a modern bake. The episode takes a historical turn as Jill shares the fascinating origin story of Cracker Jack, tracing its roots all the way back to the 1893 Chicago World’s Fair. We discuss how German immigrant brothers Frederick and Louis Rueckheim introduced the world to this "popcorn-nut-and-honey" concoction, and how a random customer’s exclamation—"That’s a crackerjack!"—gave the brand its name. We also dive into the marketing genius of the "surprise inside" and how the 1908 anthem "Take Me Out to the Ball Game" cemented its place in American culture forever. We investigate the role of moisture migration and how to achieve that perfect "cracker jack" texture without the cookie becoming soggy or the peanuts losing their snap. Finally, the team sits down for a taste test that feels like a trip to the stadium, determining if this recipe truly hits a home run or if it strikes out on the first pitch. It is an episode filled with carnival history, snack-food science, and a whole lot of caramel, so grab your prize from the box and join us for this high-energy tribute to a true American classic! Recipe: https://balancedtaste.com/cracker-jack-cookies/ 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

    18 min

  5. MAR 23

    Cookie Lab Cookie #211 Brown Butter Matcha Cookies

    Send us Fan Mail Green Gold! Brown Butter Matcha Cookies & The Zen of Zen 🍵🍪 Prepare your palates for a sophisticated splash of color as the Cookie Lab goes green this week! We are diving headfirst into the world of Brown Butter Matcha Cookies, a bake that promises to balance deep, nutty richness with the vibrant, earthy notes of ceremonial grade green tea. We start by traveling back through the centuries to explore the fascinating history of matcha, tracing its origins from the powdered tea traditions of China’s Tang Dynasty to its spiritual home in Japan, where Zen Buddhist monks transformed the preparation of this "green gold" into a meditative art form. The laboratory gets technical as we break down the unique science of matcha production, specifically the labor-intensive "shading" process that occurs in the weeks before harvest. We explain how depriving the tea plants of sunlight forces them to overproduce chlorophyll and L-theanine, resulting in that electric green color and a unique amino acid profile that provides a "calm alertness" unlike any other caffeine source.  The big question on everyone's mind, however, is the flavor profile: do these cookies actually taste like a serving of sautéed vegetables? We perform a rigorous live taste test to determine if the Maillard reaction from the toasted brown butter successfully tames the grassy notes of the tea, or if we have accidentally baked a tray of sweet broccoli. Tune in for an episode that is one part history lesson, one part chemistry class, and a hundred percent delicious as we find out if matcha truly belongs in the cookie jar! Recipe Link:  https://erictriesit.com/brown-butter-matcha-cookies 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. MAR 16

    Cookie Lab Cookie #210 Philadelphia Irish Potato Candy

    Send us Fan Mail The Philly Spud! Irish Potato Candies & Coconut Chemistry ☘️🍬 Happy St. Patrick’s Day from the Cookie Lab! This week, we are celebrating with a regional classic that is new to our hearts: Philadelphia Irish Potato Candies. Despite the name, Jill didn’t bring any actual vegetables into the kitchen this time; instead, she whipped up a batch of these iconic cinnamon & cocoa-dusted, coconut-cream delights that have been a Philly staple for over a century. We dive deep into the fascinating history of these treats, exploring how immigrants in Pennsylvania created a sweet tribute to their homeland that contains absolutely zero potato but looks remarkably like a tiny spud freshly pulled from the earth. The conversation then turns to the laboratory as we investigate the incredible science of coconut, our star ingredient. We break down the unique fatty acid profile of coconut, its role as a natural emulsifier, and how its high oil content provides that signature creamy texture that melts the moment it hits your tongue. Finally, the team sits down for a taste test to see if Jill’s homemade version tastes like a spud from the 215 area code.  It is an episode overflowing with holiday spirit, botanical breakthroughs, and enough fun to make your eyes water, so grab a green drink and join us for this festive deep dive into one of America’s most unique regional sweets! 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

    17 min

  7. MAR 9

    Cookie Lab Cookie #209 Hamantaschen

    Send us Fan Mail Season 5 Launch: Hamantaschen, Foraging, and Flour Science! 🍪🕍 Welcome to the Season 5 premiere of Cookie Lab! We are kicking off a brand-new season with a bang, and a very special guest is joining us from the heart of New York City: the incredibly talented Jacob Fertig. In a brilliant bit of baking alchemy, Jacob & his partner Hunter took our classic Conversation Heart cookie dough recipe and transformed it into stunning, triangular Hamantaschen. We spend the episode chatting with Jacob about the deep cultural history and legends surrounding Hamantaschen and why they remain such a beloved seasonal treat. Jacob also takes us into the wild as he describes foraging fruits to create artisanal jams that bring a fresh, sweet flavor to his bakes. To wrap it all up, we drop a major science bomb regarding the chemistry of gluten-free baking. We investigate exactly how cornstarch acts as a structural hero to "fix" gluten-free flours, providing the stability and bite that is so often missing in GF treats. It is an episode filled with historical insights, foraging adventures, and essential kitchen science that you won't want to miss as we begin our most exciting season yet! 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

    16 min

  8. MAR 3

    Cookie Lab Cookie #208 Pickle Cookies

    Send us Fan Mail The Briny Breakthrough: Pickle Cookies! 🥒🍪 Get ready for the most polarizing episode in Cookie Lab history as Jill takes a daring leap into the world of savory-sweet fusion with her brand-new Pickle Cookies. We kick things off by traveling back in time to explore the ancient history of pickles, tracing their journey from Mesopotamian preservation techniques to their status as a beloved global deli staple. After setting the historical stage, we dive into the fascinating science of pickling itself, discussing the role of anaerobic fermentation and how acetic acid transforms a humble cucumber into a crunchy masterpiece. Jill pulls back the curtain on her specific baking process, explaining how she managed to balance the vinegar tang and dill notes with a sweet, buttery cookie base to create something truly unexpected. We wrap the whole thing up with a live taste test where the team finally decides if these are a culinary triumph or a briny blunder that should stay in the jar. It is a jam-packed episode where we manage to cover history, chemistry, baking techniques, and a full taste test all in just eleven minutes of podcasting perfection! Tune in to see if these cookies are the real deal or if we have finally found a flavor that even we cannot handle. Recipe Link: https://tinyurl.com/PickleCookies 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
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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 - 2026
  • Episodes
    218
  • Rating
    Clean
  • Copyright
    © 2026 Cookie Lab
  • Show Website
    Cookie Lab