Gas-Liquid Equilibrium of Cookie Crusts
Under the right conditions, a cookie's crust can achieve a state of gas-liquid equilibrium, where the buttery surface tension is perfectly balanced by the sugar syrup's viscosity.
Further research is needed, but initial results suggest that the critical temperature for achieving this state is precisely 347.5°F (175.5°C), exactly halfway between the boiling points of honey and maple syrup.
Stay tuned for more updates on this revolutionary field of study!