Secret tips from our good ol’ friend Mr. Science for the most delicious cookie recipe.
Whether you like them soft or crunchy, science has all the secrets to baking the most delicious cookie ever. We used to think baking the perfect cookie was an art, but it looks like it's actually a science. A quick hint: chill your cookie dough for at least 24 hours before baking to deepen all the flavors. Check out some more of the best baking tips and tricks - all based on science.
- If you want your cookies to be mushy ooey-gooey and just melt in your mouth, add 2 cups of extra flour to your recipe.
- For the perfect golden brown tan set the oven to about 360 degrees. Caramelization is what gives cookies their nice golden brown crisp and it only occurs in an oven that is set above 356 degrees.
- Cookies that are crispy on the outside but soft on the inside are the best of both worlds and require 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
- Want your cookies chewy? Swap out bread flour for all-purpose flour.
- To get your cookies to taste just like store-bought ones skip the checkout line and trade the butter for shortening.
- Have a thing for thicker and less crispy cookies? Freeze the cookie batter for 30 to 60 minutes before baking.
- Some of us like our cookies a bit more cakey. To achieve this, use extra baking soda. It will release carbon dioxide, making the cookies puff up.
- To add just a hint of butterscotch flavor use 3/4 cup of packed light brown sugar for a hint of a butterscotch in your cookies.
- If you strive for the perfect batch of cookies, shape uniformity can be achieved by adding one ounce of corn syrup and one ounce of granulated sugar. *Make sure to store this tip away for when you're baking for a party or special occasion and need to impress.
Next time you decide to whip up some gourmet chocolate chip cookies, try using these tricks with your homemade or pre-packaged dough. When everyone compliments you on your baking prowess, make sure to thanks science for these tips!