Cookie Science Scotland As the New York Times’s

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Cookie Science Scotland As the New York Times’sNever bake a bad batch of cookies again thanks to 60 new science backed recipes that break down foolproof techniques for every cookie and its desired texture. Ever wonder why your cookies come out as burnt disasters or undercooked doughy blobs despite following the recipe to a T? Dikla Levy, author of Baking Science, has the answers in her newest collection dedicated to perfecting the art of the cookie. Starting with a comprehensive introduction on

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