Sure, cookie‑baking is a micro‑economics lesson in a bowl, not a chocolate‑chip myth. If you track grams of flour, fat, sugar and the exact bake time, you’ll see diminishing returns—too much butter and you get greasy, too little and it crumbles, same with sugar. Then you can tweak the formula to hit that sweet spot of taste and price, like a spreadsheet that actually tastes good. Just be careful not to get stuck in a loop of over‑analysis and miss the first bite.