Jan 17, 2014

The Science Behind the Best Chocolate Chip Cookies Ever

This weekend is shaping up to be another cold and blustery, snow-filled couple of days. The kinda weekend where you never manage to actually put on shoes, cause there's no way you're going outside. The kind of weekend where you take on an indoor project with all kinds of immediate rewards...like perfecting the ultimate chocolate chip cookie.   

The Food Lab offers twenty (plus!) facts about the science and chemistry of great cookie baking. The cool thing here is, since cookie size, texture, chew, and crumb are all matters of personal preference, you can use these observations to customize your ideal cookie using the example recipe.

Me? I like mine very chewy, with lots of brown sugar and caramel flavors; smaller chunks of chocolate and a bit of extra salt.

Check it out on The Food Lab: The Science of the Best Chocolate Chip Cookies 




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Chris on Jan 21, 2014:

@Laura - Thank you so much for your comment. This is the sort of thing that motivated me to start ManMade in the first place. Please give your husband a high five from all of us!



Laura on Jan 19, 2014:

Dear ManMadeDIY, I just wanted to offer my sincere thanks.  I've read your blog for a few years now and my husband started to recently as well after I've showed him several things. He has always cooked with me, but with this chocolate chip recipe and the sesame soba noodle recipe I just came home the past few nights and wa-la! they were made without me thinking! And they were delicious :) It was so fun - so thank you!