Cookie science

What's wrong with my cookies?

How eggs affect cookies and testing common egg substitutes

Sometimes you want a cookie to spread and sometimes you don't. Find out all the reasons cookies spread (or don't spread) so that you can troubleshoot and make cookies exactly as you want them!

Learn how to make soft cookies from scratch as well as the science behind what makes them soft, chewy, thin, or crispy. With this info, you will be able to make the perfect cookies every time!

What's the exact role of eggs in a cookie, and how does altering the ratio of yolks and whites and the way you incorporate them affect the result? I decided to find out in a series of controlled experiments. To tackle the entire world of cookies seemed like an exercise in futility, so I limited testing to my Soft and Chewy Sugar Cookies, figuring that the information I gleaned could be extrapolated into general rules for other cookies, too.

Do you like your cookies crispy or chewy? With chocolate chips, or maybe pieces of fruit? Do you like to decorate your cookies for the holidays? Do you enjoy making something special, or do you prefer making a base recipe time and time again? Want to use butter or oil? Want your cookies sweet, or maybe even a little salty? No matter what kind of cookie person you are, understanding the science of cookies is going to help you in your cookie-eating & baking game! #cookies #cookierecipe

It was bound to happen with my school aged kids getting involved with the annual science fair. So, get the back story on this years's science fair.

Read just about any cookie recipe, and you'll see baking soda in the list of ingredients. But why is it there, and how does it work? We look at the science of baking soda as it relates to cookies, and how to adjust amounts to get exactly the results you want.

Materials Introduction The Chocolate Chip Cookie Experiment I changed the amounts of baking soda in certain batches of cookies. My process was finding the density. Electric Mixer, mixing bowl, 3 cookie sheets, oven, calculator, shortening, butter, white sugar, light brown sugar,

The Kitchn’s Baking School Day 17: A master class in cookies. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments What’s there not to love about cookies? They come in all sorts of shapes, sizes, flavors, and textures. Plus, you can pop one, two, or a half-dozen in your mouth whenever you please! Cookies are fun, playful, and approachable. No matter your skill level, nearly everyone can make at least one type of cookie.