The science behind cookies
The ratio of flour to liquid determines the “crunchiness” of the cookie. A higher proportion of flour will ensure that the cookie holds its shape, while more liquid will make it more crumbly. Bleached flour will have altered protein structure, hindering the process of producing gluten. Unbleached flour can give a more chewy texture. Alternatively, whole wheat flour can also be used together with normal flour, but should only be 30% of the total amount of flour in the recipe. Otherwise, the cookie will become dense.
Sugar plays a part in making cookies brown through the process of caramelization. The high mass of sugar added to the cookie means that about half of the sugar is dissolved in mixing the dough. The other half melts when the cookies are in the oven, causing the cookies to spread. Brown and black sugar contain molasses (moisture) creating a chewy cookie.
Fat coats the flour during mixing, effectively creating a barrier between the liquid. This prevents gluten from developing, making the cookies tender and less chewy.
Eggs are the source of moisture for the dough. It binds the starch and protein together. It will evaporate when heated in the oven. More egg whites will result in a taller cookie and more egg yolks will have a fudgy texture.
Baking powder and other rising agents, as the name suggests, make the cookie rise. It neutralises the acidic ingredients (vanilla extract, brown sugar) as well. Baking powder, when heated, causes a neutralisation reaction to occur, creating carbon dioxide, causing the cookie to rise.
Finally, salt is used as a flavour enhancer to balance out the sweetness of cookies. It is common to sprinkle a bit of kosher salt on top of the cookies.
sources:
Documentation of the making process:
The dough could have a stickier and more liquid consistency in hot weather. You can opt to put the dough the fridge for longer. Add more flour if the dough is still too sticky.
Add the chocolate chips at the end of the folding process and avoid over mixing!
Comentarios