David Tamarkin

Good. We got to keep up our quota. Three o'clock. Two thirty. Yeah. So I'm on my way.

Yeah. I mean, it is actually wild to think about the fact that there are people alive today, pretty advanced in their years, but who are alive today, who when they were born, the chocolate chip cookie did not exist. So thank you for that history lesson. You are blowing my mind, Jessica. You know, in many ways, I think the chocolate chip cookie is every American baker's holy grail. It's the goat.

Yeah. I mean, it is actually wild to think about the fact that there are people alive today, pretty advanced in their years, but who are alive today, who when they were born, the chocolate chip cookie did not exist. So thank you for that history lesson. You are blowing my mind, Jessica. You know, in many ways, I think the chocolate chip cookie is every American baker's holy grail. It's the goat.

And the thing about it that I've been thinking about is that people never stop tinkering with it.

And the thing about it that I've been thinking about is that people never stop tinkering with it.

And here in New York, where I'm, you know, recording from and everywhere actually right now, we see lines, lines forming around the planet, all the way around the planet. You can see it from space. The lines for chocolate chip cookies, they don't stop. They're only getting longer. To your point, you better start lining up now.

And here in New York, where I'm, you know, recording from and everywhere actually right now, we see lines, lines forming around the planet, all the way around the planet. You can see it from space. The lines for chocolate chip cookies, they don't stop. They're only getting longer. To your point, you better start lining up now.

Oh, yeah. Hopefully you're listening to this in line. But yeah, like it is remarkable. It's been around for almost 100 years. And yet we still have cookie fever.

Oh, yeah. Hopefully you're listening to this in line. But yeah, like it is remarkable. It's been around for almost 100 years. And yet we still have cookie fever.

Totally. This is what I've seen. Cookies are in their extra era. Every cookie I see now, it's like extra, extra, extra. And it can be extra big and some of them are extra small. So right now in New York, there are so many places where you go and you get a cookie and it's so big, you need six people to eat it. And sometimes it's the other direction. Some of these cookies are super small.

Totally. This is what I've seen. Cookies are in their extra era. Every cookie I see now, it's like extra, extra, extra. And it can be extra big and some of them are extra small. So right now in New York, there are so many places where you go and you get a cookie and it's so big, you need six people to eat it. And sometimes it's the other direction. Some of these cookies are super small.

Like one I had at a pizza restaurant recently, I ordered dessert. They had chocolate chip cookies for dessert. I ordered them. And there was no indication that they were going to come in a bowl, like a bowl of cereal. And each cookie was about the size of a nickel. And you just kind of went in there and grabbed them with your hands and stuffed them in your face. They were so crispy.

Like one I had at a pizza restaurant recently, I ordered dessert. They had chocolate chip cookies for dessert. I ordered them. And there was no indication that they were going to come in a bowl, like a bowl of cereal. And each cookie was about the size of a nickel. And you just kind of went in there and grabbed them with your hands and stuffed them in your face. They were so crispy.

They were so good. Yeah, it was one of the best cookie experiences I've had in a while, actually. I think every chocolate chip cookie right now, every chocolate chip cookie in 2025 is leaning into some sort of identity, whether that's super big, super small, super soft. Super crispy, lots of seeds, cocoa nibs, espresso beans, whatever, jelly beans.

They were so good. Yeah, it was one of the best cookie experiences I've had in a while, actually. I think every chocolate chip cookie right now, every chocolate chip cookie in 2025 is leaning into some sort of identity, whether that's super big, super small, super soft. Super crispy, lots of seeds, cocoa nibs, espresso beans, whatever, jelly beans.

I don't know, people put everything in these things. In 2024, our recipe of the year was a cookie that did this. It was a super big, super soft chocolate chip cookie. And it was divisive because it leaned into one direction. It wasn't sort of an everyman's chocolate chip cookie. So that classic cookie that you kicked off the show talking about that Ruth Wakefield made,

I don't know, people put everything in these things. In 2024, our recipe of the year was a cookie that did this. It was a super big, super soft chocolate chip cookie. And it was divisive because it leaned into one direction. It wasn't sort of an everyman's chocolate chip cookie. So that classic cookie that you kicked off the show talking about that Ruth Wakefield made,

That's still an amazing cookie, but I feel like no one is trying to do that anymore. That's old news. And all these extra cookies are what's hot now.

That's still an amazing cookie, but I feel like no one is trying to do that anymore. That's old news. And all these extra cookies are what's hot now.

Every time. If it's on the menu, I order. I love the cookie plate.