The Chemistry of the Perfect CookieDecember 21st, 2008 by adice
An NPR story reveals the secret to perfect cookies: it’s in the gluten. Adding a tablespoon of water to a cup of flour helps it out. Who knew? Chemists, apparently.
They interviewed the Shirley Corriher, a food scientist with a new book, Bakewise: The Hows and Whys of Successful Baking.
There also is a good-looking recipe for Chocolate Crinkle cookies. The story’s worth a listen and read.