Why We Dunk Cookies in Milk

Like Romeo & Juliet or Batman & Robin, milk & cookies is a pairing that’s just meant to be. But what makes dunking cookies in milk so satisfying? To find the answer, we turned to science. Scientist, chemistry professor and certified dunking expert Matt Hartings breaks down the curious chemical composition that makes milk and cookies a universal favorite. Of course, we didn’t need science to tell us it’s delicious. A Great Big Story made in partnership with Clover Sonoma (). SUBSCRIBE: This story is a part of our Planet Earth series. From mammals to insects and birds to reptiles, we share this great big world with all manner of creatures, large and small. Come with us to faraway places as we explore our great big planet and meet some of its wildest inhabitants. This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. This story is a part of our Frontiers series, where we bring you front and center to the dreamers, pioneers, and innovators leading society at the cutting edge. Let us take you along for a trip to the oft-imagined but rarely accomplished. This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Follow us behind the scenes on Instagram: Make our acquaintance on Facebook: Give us a shout on Twitter: Come hang with us on Vimeo: Visit our world directly: