The Science Behind Baking Perfect Chocolate Chip Cookies

You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone.

There is! And, no, it’s not Martha Stewart’s way. It’s science.

We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at the University of California, Los Angeles called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

Here, relying on the experts’ help and the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. (You’re welcome.)

Oooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees, says the TED Ed 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 flavor: Chilling the dough for at least 24 hours before baking deepens all the flavors, Arias found.

This article is written by Anne Miller for www.npr.org.
You can follow Anne Miller @annemillermedia.