Crispy, soft, cakey or chewy: Everyone has their own idea of the perfect cookie. With so many differing definitions, how do you find that perfect balance of cookie-baking ingredients and techniques? Well, it turns out there’s actually a cookie science! Here are a few baking tips and tricks to help you attain cookie perfection.
The Chemistry Behind Baking Cookies
When it comes to creating the perfect cookies, it’s important to keep chemistry in mind. Just like in the laboratory, even the seemingly smallest changes can affect the outcome — oven temperature variations, moisture and even the order in which you add the ingredients are just a few of the factors that can affect texture and taste.
And while some may love a soft cookie, others prefer a crispier variation. But there’s no need to save two separate recipes to cater to everyone’s wishes. Just remember a few of our notes, tips and techniques below and have some fun experimenting.
FAQs
The protein in the flour absorbs the liquid forming gluten. Because of this, a higher protein flour gives a drier, flatter, crisper cookie that holds together better while a low protein flour gives a softer, tender, puffier cookie as the unabsorbed liquid turns to steam puffs the cookie.
What is the chemistry of the perfect cookie? ›
Melted butter creates smaller and more holes. That makes for a chewier cookie. "On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie," she explains. You can also switch out the baking soda for baking powder for a fluffier treat.
What is the science behind chewy cookies? ›
When you rest your dough, the flour proteins and starches begin to break down, which will speed the “browning” process when you bake the dough, yielding a cookie with a rich butterscotch-like flavour. Keeping the dough cold also means your cookies will spread less while baking, leading to a chewy cookie.
What is the science behind chilling cookie dough? ›
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
What makes a perfect cookie? ›
The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
- Always use butter.
- Choose the right sugar.
- Choose the right flour.
- Check your flour is in date.
- Choose the right kind of chocolate.
- Cream the butter and sugar.
- Beat in the eggs.
- Fold in the flour.
The GCE was developed to give undergraduate nursing students a taste of basic research practices and concepts. The original exercise, published in a 1987 issue of Nurse Educator, involved students sampling and comparing cookies, completing a survey, and analyzing and discussing results as a group.
What is the science behind baking? ›
Sugar Reacts With Heat and Proteins to Create the Perfect Crust. You know your cake is done baking when you pull it out of the oven and see that perfect golden brown crust on top. That sweet, toasted crust is the result of a chemical reaction between sugars and proteins called the Maillard reaction.
What are the five senses of a cookie? ›
We use our sense of sight, smell, touch, sound, and taste to observe one or more types of cookies.
How do you get the perfect cookie size? ›
Use ice cream or cookie scoops
Fill the scoop with dough, scrape the excess off by using the edge of the bowl, and just press and release onto the baking sheet. Each cookie will be exactly the same size and round!
What is the secret to chewy cookies? ›
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
What makes cookies cakey vs chewy? ›
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
Does freezing cookie dough make it better? ›
Cool down your dough for a tastier, chewier cookie.
As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.
Why do cookies taste better the next day? ›
According to experts, the answer is usually yes: If your recipe calls for resting the cookie dough, it is likely for a good reason. As King Arthur Baking explains, resting cookie dough can help your cookies taste better, as the resting process helps the flavor become more concentrated.
What are the qualities of a good cookie? ›
Normally the cookie should not be too flat - should be rounded in the middle, should snap if it's crispy or bend and break if it's chewy. If it has nuts, there should be enough of them to have a piece in every bite. The cookies should be big enough to get a good taste of the cookie but not so big that it's a full meal.
How are cookies good? ›
Eating cookies can help boost your energy because it contains whole grain flour, which provides a nutritious source of protein, vitamins, fiber, and minerals that help produce a stable metabolism.
What is the science behind sugar in cookies? ›
Sugar creates texture
Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer. Variances in sugar type will create different outcomes here.
