Do you believe in magic? Well, maybe in the oven, with chocolate chip cookies!

Good old fashion chocolate chips cookies is the way to go! Whether you are enjoying it on a sunny afternoon, or getting cozy on a rainy day while curled up reading a good book. All you need really is to add a glass of warm milk.

Ever thought about what goes inside the oven that transforms soft dough into warm, crunchy, or chewy cookies? Well it all starts as soon as it enters the oven. Heat plays a very important role in baking. As it starts to absorb the heat of the oven, it will undergo enormous physical, biological, and enzymatic changes.

The fats in the dough begin to melt around 90 °– 130 °F (30 °– 55 °C). This process also contributes to the leavening process. Trapped air and water escape from the fat as it melts. As the batter or dough heat up, water evaporates and turns into steam; this expands and pushes against the cell wall.

Heat causes water to evaporate, causing steam which expands and causes the mixture to rise. Heat can also increase the rate of fermentation in dough and the activation of baking powder or baking soda. This increases the production of carbon dioxide. This is the reason behind the sudden increase in the size of the dough or batter. As the temperature continue to rise, the gases rise and moves to the air bubbles, enlarging them. This causes them to push against the cell wall, leavening the baked good. The cell wall becomes thinner as the gases expand, making it easier to bite through the baked good.

The eggs coagulate, trapping the water in the dough, which eventually escapes, causing the cookie to dry out and stiffen.

Once evaporation slows down significantly, temperatures begin to rise rapidly, above 300 °F (149 °C). This gives way to the Maillard Reaction, which occurs at 310 °F (154 °C). This is when the proteins and sugar break down and rearrange themselves, forming ketosamine. This compound will react in a number of ways to produce several different compounds, one of the end products of this are called Melanoids. They are long polymeric compounds which give the bread its brown coloration and helps form aroma and flavor compounds.

Caramelization is the last process in baking bread. This process starts at around 356 °F (180 °C), and will continue up until 390 °F (199 °C). What happens is that sugar molecules break down under high heat, which gives the cookies that rich, golden brown color, and also that sweet, nutty flavor that resembles caramel.

Phew! That’s a lot of chemical reactions going on inside the oven. Now we start baking!

  1. Let’s preheat our oven to 375 F / 190 C
  2. Take your butter and microwave it for about 40 seconds, or until it’s melted. Set it aside to let it cool.
  3. Add the cooled butter and sugar in a large bowl and mix together
  4. Mix in the eggs and vanilla extract until smooth. Letting the butter cool will make sure that the eggs don’t cook while being mixed.
  5. In a smaller, separate bowl, whisk together the flour, baking soda and salt
  6. Slowly add the dry ingredients into the large bowl with the butter and and sugar mixture using a wooden spoon
  7. When everything’s mixed well together, add in your chocolate chunks or chips and gently fold everything together
  8. Roll the dough into 15 large balls using your hands, and place them on a baking tray at least 2 inches apart. You may also use an ice cream scoop for a more even distribution
  9. Place them in the oven and bake for 12 – 16 minutes, depending on how chewy or crunchy you want your cookies.

Once finished baking, let the cookies cool until you are able to place them on a cooling rack. Now they are ready to be eaten. All you need is a tall glass of milk!

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