Who knew there was so much science hiding inside a cookie?
We sure didn’t when we started this little cookie experiment.
Then suddenly we were asking questions like:
Should the butter be cold?
Should it be room temperature?
Should we brown it?
Do we chill the dough?
Freeze it?
Use brown sugar?
White sugar?
Both?
And apparently, every ingredient has an opinion. 😂
The truth is that small changes can create very different cookies.
Brown Sugar
Generally adds moisture, chewiness and a deeper caramel-like flavour.
White Sugar
Can encourage more spread and crispness.
Cornstarch
Can help create a softer, more tender texture.
Baking Soda
Can encourage browning and spread.
Baking Powder
Can add lift and help create a thicker cookie.
Chilling the Dough
Can help control spread, improve handling and allow the dough to rest before baking.
Browned Butter
Adds a rich, nutty and slightly caramelized flavour that can take some cookies to another level.
The more we experiment, the more we realize there isn’t always one “right” way to make a cookie.
There is simply the method that creates the cookie YOU love.
And for someone selling cookies, that experimentation can help create something even more valuable:
A signature cookie.
Our E-Book will explore simple cookie science without making you feel like you need a chemistry degree to bake a chocolate chip cookie. 😂🍪
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