Jessica Badalana

Oh, certainly not. Never.

Oh, certainly not. Never.

No, I mean, I like, I still want my chocolate to be like, not hard, right? Like I want there to still be some like chocolate pooling. But I think the overall textural experience for me is better when cookies have had say like, I don't know, 10 or 15 minutes to cool.

No, I mean, I like, I still want my chocolate to be like, not hard, right? Like I want there to still be some like chocolate pooling. But I think the overall textural experience for me is better when cookies have had say like, I don't know, 10 or 15 minutes to cool.

So they're like, you know, they're solidly room temperature on the warm side of room temperature, but they're not like a molten cookie experience. Yeah. I think what I don't like about a warm chocolate chip cookie is that there is no sort of textural contrast, right? Like it's just sort of like raw dough. You know, there's not like a distinction between the edge and the middle.

So they're like, you know, they're solidly room temperature on the warm side of room temperature, but they're not like a molten cookie experience. Yeah. I think what I don't like about a warm chocolate chip cookie is that there is no sort of textural contrast, right? Like it's just sort of like raw dough. You know, there's not like a distinction between the edge and the middle.

It just feels like an underdone to me in a way that I don't find appealing.

It just feels like an underdone to me in a way that I don't find appealing.

Now you're getting a Jess opinion.

Now you're getting a Jess opinion.

So I don't know. I mean, are we going to get hate mail? I don't know what's going to happen.

So I don't know. I mean, are we going to get hate mail? I don't know what's going to happen.

David, before we go, I want to tell you about something I learned while working on this episode. There is a chocolate chip cookie that is so special, it's in a museum.

David, before we go, I want to tell you about something I learned while working on this episode. There is a chocolate chip cookie that is so special, it's in a museum.

It may not be the freshest cookie you've ever eaten. The cookie is at the Udvar-Hazy Center at the National Air and Space Museum in Virginia. And that's the museum that also houses the Space Shuttle Discovery and lots of other notable air and space artifacts.

It may not be the freshest cookie you've ever eaten. The cookie is at the Udvar-Hazy Center at the National Air and Space Museum in Virginia. And that's the museum that also houses the Space Shuttle Discovery and lots of other notable air and space artifacts.

And the reason that there's a cookie there is because this chocolate chip cookie does not fly, but it was the first thing ever baked in space.

And the reason that there's a cookie there is because this chocolate chip cookie does not fly, but it was the first thing ever baked in space.

It is a notable achievement because as you can imagine, there's a lot of challenges when it comes to baking in space in a zero gravity environment. So I called up Ian and Jordana Fichtenbaum, who are the co-founders and co-chefs of this space technology company called Zero-G Kitchen.

It is a notable achievement because as you can imagine, there's a lot of challenges when it comes to baking in space in a zero gravity environment. So I called up Ian and Jordana Fichtenbaum, who are the co-founders and co-chefs of this space technology company called Zero-G Kitchen.