The Therapy Sessions
Thursday, October 02, 2003
CNN.Com: How The Cookie Crumbles
When cookie-lovers open packages of their favorite snacks, some of the biscuits are often in bits.
Now scientists say they know why -- and it has little to do with the way cookies are packaged and transported.
Instead, laser tests carried out by British physicists found that cookies -- or biscuits, as they are known in Britain -- often develop "fault lines" a few hours after baking.
Uh, no shit.
Cookie Dough: gooey and smooth.
Cookie: hard and brittle.
There is some science there (different rates of cooling for different parts of the cookie), but it isn't that complicated.