The Secret To Baking The Perfect Cookie Is Science – And We Have All The Facts


Ozy Presents No-Fail Tips For Your Perfect Cookie

Relying on help from some experts and by using the classic Nestle Toll House Chocolate Chip Cookie recipe, Ozy gives us some tweaks in achieving exactly what we want in a cookie.

How Do I Love My Cookies? Let Me Count The Ways….

How Do I Love My Cookies? Let Me Count The Ways....

Whichever Way You Like It, Here’s The Breakdown:

Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the Ted video.

Crispy with a soft center: Use 14 teaspoon baking powder and 14 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

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.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda because, according to Nyberg, it “releases carbon dioxide when heated, which makes cookies puff up.”

Butterscotch flavored: Use 34 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More rich: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.


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