The Science Behind Baking the Most Delicious Cookie Ever

Tricks for baking your own perfect chocolate chip cookies 🙂


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You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone…

There is! And, no, it’s not Martha Stewart’s. It’s science.

We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

There’s also an illuminating Ted Talk animation on cookie science. And if you really want to go nuts (or no nuts, your call), Serious Eats offers 21 painstakingly tested steps for the Perfect Cookie, including kneading times and chocolate prep techniques.

“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So…

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Buttered Chocolate Chip Cookies

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This is my first ever attempt to make a cookie. My family loved it. They say it tasted like butter cookies with chocolate chips so, I’m naming it Buttered Chocolate chip Cookies 🙂


1 cup flour

2-3 Tbsp of sugar

0.4 oz of  butter (if you’re going to use unsalted butter add in a  pinch of salt)

1 Tsp of vanilla extract

Chocolate chips

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Combine flour and sugar. Add in the butter and vanilla extract. I think it’s better to use your hand in mixing to blend the mixture well. Just make sure to wash your hands before doing so 🙂 Lastly, add the chocolate chip.

Preheat oven to 250 and cook for 15-20mins.

Let it cool down. You can add powdered sugar on top before serving to add drama 🙂

Instead of Chocolate Chips, you can also add in any type of nut like: walnuts or peanuts to add more crunch.

Go ahead and try this recipe and enjoy eating!