Surface Tension is a phenomenon where the cookie crust is disappointingly thin and fragile, causing the cookie to break apart under even the slightest pressure. It's like the cookie is trying to tell you that it's not even worth the effort.
Our team of expert researchers has been studying this phenomenon for years, but we still haven't cracked the code. We've tried using more butter, less butter, and even adding a dash of disappointment, but nothing seems to work.
As a result, we're forced to conclude that surface tension is not just a physical property, but also an existential crisis waiting to happen. It's a reminder that even the most seemingly perfect cookie can fall apart at the seams.
Want to see our research in action? Click here to watch our team's crumby attempts to measure the cookie's structural integrity.
Or, if you're feeling adventurous, try our experimental cookie recipes here. But be warned: they may not be as tasty as they are disappointing.