Image Credit: Tessa Arias/Handle the Heat
There’s also an illuminating TEDEd animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the “Perfect Cookie,” including kneading times and chocolate prep techniques.
“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can.
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.)
Ooey-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 TEDEd 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.
