Building A Better Cookie

According to cookie experts, it is not yet possible to a create a mass-produced cookie that is at once chewy and crispy. Why? It's chemistry really. When sealed in an airtight bag, the moisture of the contents will equalize. A cookie baked with a crispy outside and a chewy inside will quickly lose these characteristics because some of the moisture of the inside will move to the drier "crust."

Refer to your grocer's snack aisle for proof: cookies clearly fall into either the chewy or crispy category with little variation -- save for the frosting, fillings, and mix-ins that may add some textural interest.

I propose a mass-produced cookie that solves this problem. Imagine this: you purchase a package of cookies that is divided into two distinct, resealable sections. On one side are crispy "shells" of cookies. On the other side are slightly smaller, chewy cookies. You pick up a chewy cookie, slip it into a crispy shell, and you take a bite. You've never head a cookie experience like this. The delicious crispiness gives way to tender deliciousness.