Cookie ChemistryAnalysis

Fat0 Adds tenderness; prevents

cookies from becoming tough0 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

0Adds tenderness, sweetness and affects the spread of the cookie

0White sugar will make a crisper cookie than one made with brown sugar

0Cookies made with brown sugar tend to be more soft and chewy

Eggs

0The liquid from the egg forms steam and gets trapped in the cookie, puffing it up

0Eggs help to create a creamy, smooth texture

0Also contribute to the structure and shape of a cookie

Vanilla

0Provides flavour

Flour

0Provides structure to cookie

0Acts as the main binding agent

Salt

0Contributes to the overall flavour and texture

0Has a strengthening effect on the gluten protein in dough

0Excess salt can make cookies too hard

Baking soda

0Leavening agent0Helps cookies to rise0Preferred in cookies0Baking powder used in

mixtures with a liquid ingredient (will give cookies a cakey texture)

Chocolate chips

0Adds great flavour0 If too many are used, the

cookies will get mushy and not bake well

Other tips

0Adding milk or water to cookie dough makes a very thick pancake batter which won’t bake like a cookie

0Over mixing, over baking or not enough fat will make for hard cookies

0The order in which ingredients are added is very important. Each ingredient will react differently depending on what it is mixed with