There is nothing quite like a chocolate chip cookie fresh out of the oven. Melty chips, crunchy exterior, chewy sweet interior—give us a nice cold glass of milk and our day is made. In a world of increasingly complicated desserts, there is still nothing quite like this humble workhorse of the cookie world.
But what crazy magical forces transform dough into cookies in your oven? That’s exactly what educator Stephanie Warren, with the help of TED-ed, shows us in the video above.
The adorably minimalistic video breaks down the chemical reactions that turn dough into cookies. For example:
- The water in butter creates steam that makes cookies initially puff up during baking.
- Caramelization occurs at 356ºF, so if you’re recipe says bake at 350ºF, you’re not getting any of that sweet browning action.
- Sodium bicarbonate (baking soda) reacts with acids in the dough to create carbon dioxide gas, which makes airy pockets in your cookie.
These facts are important, people. Watch the video above then go bake the best cookie of all time, now that you fully understand the clockwork of cookie baking.
[via Design Taxi]