I hope this is a fictitious example and he's not actually paying almost $20 for a cookie.
But I've talked to enough Californians to know how much some people are willing to pay for things.
this post was submitted on 06 May 2026
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Wanna use this opportunity to shill an awesome cookie recipe by Adam Regusea.
Recipe :
Ingredients
- 113g (1 stick) butter
- 200g sugar (1 cup granulated or brown, but I prefer 1 2/3 cups powdered sugar)
- 5-10g (1-2 teaspoons) molasses (optional, replicates the taste of brown sugar)
- 1 egg
- 10g (1 teaspoon of ~~Morton~~ whatever brand you want kosher) salt (use 2/3rds of that if your butter is salted)
- 4-8g (1-2 teaspoons) vanilla extract
- 3g (1/2 teaspoon) baking soda
- 230g (about 1.5 cups) bread flour (1 2/3 cups all-purpose flour is OK instead)
- 100g chocolate chips or other mix-ins
Instructions
- Get the oven (convection if possible) heating to 375ºF/190ºC
- Melt the butter
- Mix in the sugar (and optional molasses) until smooth
- Mix in the egg until very smooth
- Mix in the salt (FYI, some people might not like their cookies as salty as I do), vanilla, baking soda, flour and chips
The dough should be a little sticky — you can chill it for a few minutes to make it easier to shape.
-
Divide the dough into six 115g portions and roll each into something like a golf ball.
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Space them evenly on a baking sheet — no parchment paper or grease necessary (but you can use parchment paper if wanted).
-
Flatten each ball into something like a hockey puck and tidy up the circular shape.
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Turn the oven off and turn the broiler/grill on maximum.
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Give it a minute or two to heat up, then put in the cookies near the top.
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Let the broiler brown the tops of the cookies until golden — this should only take a minute, so don't walk away or they'll burn.
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If you're doing multiple pans of cookies, brown them each one at a time.
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Turn the broiler off and the oven back on to 375ºF/190ºC.
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Give the broiler a couple minutes to cool down, then return the cookies to the oven.
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Bake until they spread and look done to you — mine take about eight minutes as this stage, but they'll take longer if you don't have a convection fan.
For perfect “chewy” texture, take them out when they just look a hair under-baked.
Let the cookies cool and solidify before scraping them off the baking sheet.
If there's one ingredient where you really don't need to use a specific brand it's salt.
True, but when measuring by volume it IS important to be clear about whether you're using coarse or fine salt. The distinction is not important if you measure ingredients by mass like a civilized person.
Let me rant about sour cream. In America, land of the free, home of the brave, we measure things by volume. Why? Because fuck you, that's why, I guess. When you need sour cream, you look at it and see "oz", ahh, ounces, okay, so how many fluid ounces are in a cup? Alright, let me look that up and... Wait a second. That's "oz" not "fl oz". That's the weight ounce, not the volume fluid ounces!
It was at this point in the conversation that my wife got frustrated and said it was probably the same. To which I protest, no, it's not, they're different! To know how much volume is in this stupid container of sour cream I need to look up the fucking density of sour cream or just guesstimate based on if I think it's gonna fit in a measuring cup or whatever. And you know they're playing with shrink flation and that thing where your brain has trouble with certain shapes and thinks it's bigger than it really is.
So imagine my frustration when writing this post that I randomly decide to look up how much a fluid ounce of water weighs, because I think at one point that was brought up and I said we shouldn't assume water and sour cream have the same density. But apparently a fluid ounce of water weighs 1.041 ounces. And also, apparently the density of sour cream is extremely close to water. According to this god-forsaken website it is 1.0125 ounces per fluid ounce.
SO IMAGINE HOW STUPID I FEEL THAT AFTER WRITING ALL THIS TO VENT ABOUT IT, THAT YES, IN FACT, AN OUNCE OF SOUR CREAM IS ABOUT A FLUID OUNCE.
I hope this brought you joy.
Exactly - this is usually why chefs are recommending a specific brand. For volumetric measurements used in backwards countries using a different brand with a different grain size can significantly alter what a teaspoon of salt ends up tasting like. Some salts are also "saltier" than others even at the same mass so brand can make a difference on multiple levels.
Some salts being "saltier" is mostly not true.
If used as a garnish, course or flaky salts take longer to dissolve into your saliva, so the salt flavor isn't as profound. But if it's cooked into the dish, there's no difference. Everything is already dissolved, so equal masses of salt produce equal results.
There's a little to be said for "mineral salts" where there are trace elements besides NaCl. But that path leads into pseudoscience pretty quickly.