Cookie chemistry

Cookie chemistry

1. if you want a nice tan Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees

   • if you want a Crispy with a soft center cookie Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
     • for more flavor chill the dough for 24 hours.
   • if you want an ooey-gooey cookie Add 2 cups more flour.

2. if you want your cookies to be just like store-bought Trade the butter for shortening. Arias notes that this ups the texture but reduces some flavor; her suggestion is to use half butter and half shortening.

   • if you want a butter scotch flavored cookie Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
   • when butter melts the water is released and thats what causes the cookie to rise.
     • when you put cookie dough into an oven you are doing chemistry to change the cookie.

3. when the water evaporates it leaves a flakey like texture behind in side of the cookie

   • if you want a chewy cookie Add 2 cups more flour.
     • Baking soda mixes with the acids and creates carbonized
       • if it has uniformity add one-ounce of corn syrup and one ounce of granulated sugar.
         • If its thickFreeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
           • if its cakey Use more baking soda because, according to Nyberg, it "releases carbon dioxide when heated, which makes cookies puff up."