BETA
Chapter 1
The architecture of fat
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Answer
Chapter 2
The sweet science of sugars
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Chapter 3
Structure, flour, and the chill
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Chapter 4
The physics of chocolate and heat
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YOUR GOAL
Master of Science of the perfect cookie
Ch 4 · The physics of chocolate and heat
alicecooks Science of Baking Cookies
Watch it spread, watch it spread, Butter melts at ninety-two!
alicecooks The material and color of your baking pan dramatically affect how heat is transferred to the dough.
alicecooks Baking at 350°F vs 375°F alters the balance between the cookie's spread and its outer browning.
Fun Fact
Cookie chip science: Chocolate chips hold their shape because they contain less fat and more soy lecithin, an emulsifier that raises their melting temperature during baking.
Glossary
melting point (noun)
The temperature at which a solid substance liquefies. In 1938, Ruth Wakefield used chopped chocolate bars, which melted easily due to their lower melting point.
The temperature at which a solid substance liquefies. In 1938, Ruth Wakefield used chopped chocolate bars, which melted easily due to their lower melting point.
Quiz
What is the physical result of baking chocolate chip cookies at a higher temperature like 375°F (190°C)?
Quiz
How does using a silicone baking mat affect the baking time of chocolate chip cookies?
Quiz
In which Massachusetts town was the Toll House Inn, where the chocolate chip cookie was invented, located?
Quiz
What was the original name of the chocolate chip cookie when Ruth Wakefield first published the recipe?
Quiz
Why do dark-colored baking sheets often burn the bottoms of chocolate chip cookies?
Quiz
Why do commercial chocolate chips hold their shape during cookie baking while chopped chocolate bars melt?
Quiz
In what year did Ruth Wakefield invent the chocolate chip cookie at the Toll House Inn?
Quiz
What deal did Ruth Wakefield make with Nestlé in 1939 for the rights to print her cookie recipe?