Cookies are the perfect treat, and each one is valuable to society.
And yet, Ive recently unwittingly stumbled upon an outstanding way to improve almost any cookie.
To experience an otherworldly crunch phenomenon, simply wrap your drop cookies in phyllo dough.
The fat helps the wispy layers toast, and they crisp up into the most exquisitely flaky texture.
Usually the flimsy dough is filled to create an impressive dish, whether savory or sweet.
Wrapping it around the humble cookie is a large shift in purpose.
Heres what to do.
Prepare the cookie dough as usual.
Set the dough to the side and prepare the phyllo.
Fold the unbuttered side over, on top of the buttered side.
Now you have alternating layers of phyllo dough, butter, and more phyllo dough.
Flip the rectangle over.
The buttered side will eventually be on the outside, once we wrap the cookie.
Place a heaped tablespoon of cookie dough into the center of the phyllo sheet.
Wrap it by folding the top flap, bottom, left, and right into aloosepackage.
(To be fair, the busted ones tasted fantastic too.)
When in doubt, give it an extra minute.
Let the cookie parcels cool completely before diving in.
Theyre best eaten the day-of, since the flaky layers can soften, especially in a humid environment.
My only regret is that I didnt use salted butter in between the phyllo layers.
Learn from my mistakes, and treat yourself.
