The Chemistry of the Perfect Cookie

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.

One thought on “The Chemistry of the Perfect Cookie

  1. My ex is a celiac so gluten will almost kill her. So I spent a while getting used to Gluten-free cooking.

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