perfect chocolate Chip Cookies, Explained by chemistry

We all know that chocolate chip cookies are just irresistible when it comes down to treats. But how do we get the perfect chocolate chip cookie? 

Well, it all comes down to the chemistry; as you may or may not already be aware of, cooking is all about the chemistry. You get the chemistry right your going to get the taste right.

So here is a quick guide to the perfect cookie: 

So, what are chocolate chip cookies made from? the most common ingredients are:

• salted butter, softened
• light brown sugar
• granulated sugar
• vanilla extract
• eggs
• plain flour
• sodium bicrabonate
• salt
• plain chocolate chips or chunks

1. Preheat the oven to 190C. Line two baking trays with non-stick baking paper.
2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, baking soda and salt over the mixture and mix in with a spoon. Add the chocolate chips and stir well.
3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

Recipe from BBC food

Chewiness is a common trait for the perfect cookie to dry or hard is not a good thing. The chemistry behind chewiness is gluten, a protein composite that is naturally occurring in wheat and related grains. The gluten in cookies forms when flour is mixed with water.

Most bakers suggest that the cookies should be baked at extremely high temperatures, the idea here is to break down the sugars both white and brown. This will release a caramel flavor which is quite distinctive to most chocolate chip cookies. The temperature they recommend is 375 degrees Fahrenheit (190 degrees Celsius).

The next trait of a perfect chocolate chip cookie is how fluffy it is. This is where the sodium bicarbonate (also known as baking soda comes in) It has a pH level which reacts with (neutralizes the lower pH levels (acids) in the cookie; when the reaction takes place carbon dioxide gas (CO2) is given off which keeps the cookies from becoming too dense. 

Only leave them for around 8-10 minutes and you're done.

Watch the video below to find out more: