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 Maillard reaction takes place.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars, so along with the caramelizing sugar, proteins in the cookie begin to brown, producing a rich, nutty, toasted flavour. This is the same reaction that occurs in bread and seared steak.
What is the chemistry of the perfect cookie? ›
The Chemistry Behind Baking Cookies
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.
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.
How to get chewier cookies? ›
Choose margarine or shortening instead of butter.
Not only are margarine and shortening typically made from 100 percent fat (which retains more moisture), but they also have higher melting points. This means your cookies won't spread as much while baking and a more compact, thicker cookie will equal a chewier one.
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.
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.
Should I chill my cookie dough overnight? ›
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
Does freezing cookie dough change the texture? ›
Freezing cookie dough gives the butter in the dough the chance to become firmer. Colder butter disperses through the cookie more slowly causing a more structured and complex cookie. Cold butter also causes the cookie to spread less creating a final product that is softer and meltier.
What does cornstarch do to cookie dough? ›
1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.
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.
What do eggs do in cookies? ›
Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.
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.
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.
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.
