Throughout history, one purely American dessert has stood the test of time: the humble chocolate chip cookie. The simple, elegant dessert appears on nearly every desert menu, promising a rich, comforting taste unique to the baker. What is seen now as the perfect treat was originally a mistake: Ruth Wakefield, owner of the Toll House Inn, was out of cocoa powder one day when making a batch of her famous chocolate cookies. She decided to add chunks of chocolate to the batter instead, hoping the chocolate would melt and form a solidly chocolate cookie.
Thankfully for us, chemistry didn’t agree with her.
In a chocolate chip cookie, certain chemical processes must occur to achieve that final delicious bite. When you pop a pan of cookies into the oven, the first agent to contribute to the final product is the butter. When it melts, it allows the cookie to go from a ball of dough to a flatter shape. The eggs then restrict the cookie from spreading out and becoming paper-thin. The cookie will then get hot enough for the steam trapped inside to boil away, leaving pockets of air that create a fluffier texture. Baking soda helps this process along.
At the magic point of 310 degrees, the Maillard Reaction allows the sugar in the cookie to combine with the amino acids in the egg. This creates an indescribable nutty flavor that just adds to the wonder of the cookie.
Finally, at 356 degrees, the sugar in the cookie caramelizes, creating an even sweeter taste.
With all this chemistry comes many places for a recipe to go wrong. Fortunately, The New York Times offers three tips to creating the perfect cookie:
- Warm cookies straight out of the oven are always better.
- Let your dough sit for 36 hours.
- Try making a larger cookie!
This blog post is part of the CIMA Law Group blog. If you are located in Arizona and are seeking legal services, CIMA Law Group specializes in Immigration Law, Criminal Defense, Personal Injury, and Government Relations.
CIMA Law Group Blog 