A scientific method for baking the tastiest cookies

Looking for yummy cookie recipes that will turn out great every time? Here's a scientific method for baking the tastiest cookies ever. There tend to be so many homemade cookie recipes from scratch out there, and sometimes you just don't know how they're going to turn out until you try them. How recipes circulate is quite fun and interesting. Usually, dessert recipes are passed down from one generation to the next to the people in the family who enjoy baking the most. Chances are your family has some special recipes that they have passed along from generation to generation, and maybe you enjoy making them yourself or with your kids now. There's something so special about pulling these recipes out each time you make them and making them your own family tradition. Then there are the recipes you come across on your own, either through cookbooks you purchase, or a magazine you picked up. These days we have access to the internet which is home to thousands of recipes from all over the world, so it can be hard to try them all, but you can certainly try out the ones that stand out the most to you.

Baking ingredients are a crucial part of creating homemade cookie recipes from scratch. When it comes to cookie recipes usually the ingredients are very simple including flour, eggs, baking soda, salt, butter, sugar - which could be brown or white sugar or both and some vanilla and chocolate chips. This would make a typical chocolate chip cookie dough, but the quantities of each of the baking ingredients will determine the quality of the cookie when it's done baking. Since everyone likes their cookie textures a little bit different, Brightside has shared this awesome method with us that a bioengineer and chef Kendra Nyberg came up with. Depending on how you like your cookies, you can add more or less of certain ingredients in the recipe to alter the results. For example, if you like chocolate chip cookies that are crunchy on the outside but chewy on the inside, add baking powder and baking soda, only a 1/4 of a teaspoon of each. If you like your cookies to have more of a pastry texture add more baking soda. For cookies that look and taste like they're from the store just add equal parts of shortening and butter. And for thicker cookies without so much of a crunch to them, just freeze them for some time before you bake them which will freeze the butter which will help them hold up better instead of spreading out.

Pretty neat right? With a little bit of tweaking, your cookies can change pretty dramatically. Try some of these methods out and see for yourself how they work. Since baking is really a science all in itself, it's fun to get kids in on the action of creating their favorite yummy cookie recipes and have them learn some science and math naturally. They really get to learn about measurements and quantities as well as the chemical reactions between ingredients that make certain foods. Plus, there's a yummy treat waiting to be eaten at the end of the experiment which no kid or adult could refuse. You could even implement these tricks into your own favorite cookie recipes to test them out. If you're vegan, there are also some good baking tips from around the internet that will help you make the best dairy free and egg free cookies ever. For example, you can use coconut oil in place of butter and flax seeds in place of eggs. Enjoy having a look at this and other cool articles on Brightside.***