In Response to Julia Moskin's Column in the New York Times

I play Flight of the Bumblebee on the pan with a freshly cut cedar branch to get my cookies both crisp and chewy. It helps if the humidity is around 85-87%, temperature between 15 and 16.4 degrees C, with wind coming from the northwest at around 3.7-6.2 miles per hour. After 11 minutes and 23 seconds of baking time (more or less), I start taking the pan out of the oven every 30+2.5 seconds for seven iterations (30, 32.5, 35, 37.5 . . . ). Aim for ripples that are spaced at the Golden Ratio. Cooling is best done in a bariatric chamber until the desired temperature is reached. But if you don't have one, that is okay, you can just let them cool on a rack on the counter.

https://www.nytimes.com/2017/09/29/dining/chocolate-chip-cookie-recipe-instagram.html?comments#permid=24264640

Is there something especially funny about cedar? Why not oak or birch or pine? I will take up the differing personalities of tree types in a future post.