If you have read any of my cookie recipes, I typically chill the dough before baking them. Why? There is a reason, no actually a science behind baking the perfect cookie! If you chill your dough, melt your butter, use baking soda or baking powder, these all will yield different looking cookies. Ozy.com has gathered information from Kendra Nyberg, a bioengineering grad student who taught a Science and Food class at UCLA, and chef and cookbook author Tessa Arias, who writes about cookie science on Handle the Heat. The infographic below shows how Nestlé Toll House Chocolate Chip Cookies will turn out with different ingredients.
And here is how to interpret the infographic!
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 1/4 teaspoon baking powder and 1/4 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 3/4 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. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.
Here are a few of my favorite cookie recipes to give the above information a try!