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