"The shape, size, and smell of the oven-baked cookies were literal perfection. Though I'd only ever made cookies in the oven, I was still shocked at how perfect these treats were. They were soft and gooey on the inside with a crispy layer on the outside. The ratio of melted chocolate to the golden, crisp outer layer was heavenly. I loved how the edges were slightly crispier than the rest of the cookie."
"Microwaving cookies was tricky. Within three minutes, the microwaved cookies became extremely flat and I was worried they would burn. Though they looked pale in comparison to the oven-baked and air-fried cookies, I took them out and let them cool for an hour. Out of the three batches, these were the least appetizing cookies to look at. They looked gooey, but not in a good way."
The experiment compared cookies baked from frozen premade dough using an oven, an air fryer, and a microwave. Nestle Toll House frozen cookie dough was used and scooped with an ice cream scooper for consistent portions. Oven-baked cookies turned out soft and gooey inside with a crispy exterior and slightly crispier edges, yielding flat, thinner cookies that were satisfying. Microwaved cookies became extremely flat within three minutes, looked pale and unappetizing, and required cooling for an hour. Air-fried cookies were chunky, golden-brown, and emerged as the clear favorite in appearance and texture.
Read at Business Insider
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