The architecture of fat
The sweet science of sugars
Structure, flour, and the chill
The physics of chocolate and heat
What deal did Ruth Wakefield make with Nestlé in 1939 for the rights to print her cookie recipe?
What was the original name of the chocolate chip cookie when Ruth Wakefield first published the recipe?
alicecooks Baking at 350°F vs 375°F alters the balance between the cookie's spread and its outer browning.
In what year did Ruth Wakefield invent the chocolate chip cookie at the Toll House Inn?
In which Massachusetts town was the Toll House Inn, where the chocolate chip cookie was invented, located?
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.
Why do commercial chocolate chips hold their shape during cookie baking while chopped chocolate bars melt?
How does using a silicone baking mat affect the baking time of chocolate chip cookies?
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.
Why do dark-colored baking sheets often burn the bottoms of chocolate chip cookies?
What is the physical result of baking chocolate chip cookies at a higher temperature like 375°F (190°C)?
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.