THE CHEMISTRY OF COOKIES

The science behind of how the oven transforms cookie dough, a soft and raw substance into a hard crunchy cookie. The ingredients of
the cookies are the chemicals and the baking is the chemical reaction.
1st Step: The spread The main ingredients Baking Soda

The first step in the ultimate Sodium bicarbonate (NaHCO3), or baking

transformation of dough is The spread soda is the leavening agent. It reacts with
(which begins at 33°C/92°F). As the cookie acids in the dough to create carbon
dough starts to heat up, the butter inside it dioxide gas (CO2), making airy pockets in
melts. The ball of dough spreads out. the cookie.

2nd Step: The Rise

3rd Step: Color and Flavor

Water boils away at 100°C/212 °F. This

causes the cookie to get dried out and
stiffen. Cracks spread across its surface
and the steam that was bubbling inside Caramelization is the last reaction that takes place
evaporates leaving behind airy pockets inside the cookie. Caramelization starts at 180°C/356
that make the cookie light and fluffy. °F and continues up to 198°C/390 °F. Caramelization
produces a range of flavor and aroma compounds,
forming even more complex tastes and smells.