Cookie Chemistry Analysis

Fat 0 Adds tenderness; prevents cookies from becoming tough 0 Butter gives the nicest flavour but means a flatter, crispier cookies 0 Shortening makes for a puffier cookie, but gives you a cookie without a lot of taste 0 Margarine gives spread a some flavour 0 Warm butter or margarine tends to give a cakey texture

Sugar 0 Adds tenderness, sweetness and affects the spread of the cookie 0 White sugar will make a crisper cookie than one made with brown sugar 0 Cookies made with brown sugar tend to be more soft and chewy

Eggs 0 The liquid from the egg forms steam and gets trapped in the cookie, puffing it up 0 Eggs help to create a creamy, smooth texture 0 Also contribute to the structure and shape of a cookie

Vanilla 0 Provides flavour

Flour 0 Provides structure to cookie 0 Acts as the main binding agent

Salt 0 Contributes to the overall flavour and texture 0 Has a strengthening effect on the gluten protein in dough 0 Excess salt can make cookies too hard

Baking soda 0 Leavening agent 0 Helps cookies to rise 0 Preferred in cookies 0 Baking powder used in mixtures with a liquid ingredient (will give cookies a cakey texture)

Chocolate chips 0 Adds great flavour 0 If too many are used, the cookies will get mushy and not bake well

Other tips 0 Adding milk or water to cookie dough makes a very thick pancake batter which won’t bake like a cookie 0 Over mixing, over baking or not enough fat will make for hard cookies 0 The order in which ingredients are added is very important. Each ingredient will react differently depending on what it is mixed with