What kind of cookies do you like best? Soft and chewy or thin and crispy? If only there was a cookie recipe to satisfy all tastes, right? Even if we have to wait a while for this, we have finally found out what are the tricks with which we can bake cookies to our own taste. So let's see what science says about how to bake the best cookie of our life...
You know how to sleep the best cookie in the world? Science has the answer! Science? Science and cuisine are definitely related fields, and you will probably agree that the best way to experiment is in the kitchen. Since the holidays are approaching and since science can offer us many answers to questions related to the preparation, cooking and baking of food, this time we investigated, what cooking tricks are hidden behind baking perfect cookies.
Crunchy, soft, thin, puffy... Every cookie has its own little secret. So let's see what needs to be added to the classic cookie recipe to make them...
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Soft: add 2 additional cups of flour.
Crispy with a soft core: use ¼ teaspoon baking powder and ¼ teaspoon baking soda.
Browned: set the oven to more than 180 degrees.
Chewable: use all-purpose flour.
Just like the ones from the store: use margarine instead of butter.
Thick and less crispy: freeze the mixture and take it out of the freezer 30 minutes before baking.
As a cake: use more baking soda, which literally puffs up the cookies.
Even better: if you freeze the dough for 24 hours before baking, the cookies will have even more flavor.
Unified: if you are worried about the appearance of the cookies, replace half of the sugar with agave syrup.
