Here’s research anyone could love. Today, NPR’s Anne Miller did a roundup of blogs and videos on cookie science, and in particular, on that old-time favorite, the Nestlé Toll House chocolate chip cookie. Eager to please all fussy cookie monsters, she consulted with a Los Angeles bioengineering graduate student and a chef-blogger who have studied the effects of changing each ingredient. Her advice ranges from substituting bread flour for a more chewy texture to chilling the dough for more flavor. The best is the photo, which will help me decide what I did wrong the next time my cookies don’t come out right.