The Secret to Baking the Perfect Cookies

Leave it to science to reveal all of life's greatest mysteries. Here's the secret to baking the perfect cookie, by food scientist Shirley Corriher: it's all about the gluten!

Among the cookie problems bakers face is that the cookies can emerge from the oven soft and intact, but when the cookies travel, they may turn into a box of crumbs.

To beat this problem, Corriher suggests adding a tablespoon of water to a cup of flour that's going to be used in the cookies. The two proteins in flour — glutenin and gliadin — grip water, Corriher tells NPR's Melissa Block, and make "springy stretchy, strong elastic sheets of gluten." The gluten will hold the cookies together, she says.

Newest 5
Newest 5 Comments

I add a splash or so of milk to my choc. chip cookies - even though the recipe doesn't call for it. It makes them stay a little softer and stay held together.
Except for the ones I make for my husband who likes them flat and rock hard by melting the butter, so he can hold them in a cup of milk and make them soggy.
Abusive comment hidden. (Show it anyway.)
Commenting is closed.

Email This Post to a Friend
"The Secret to Baking the Perfect Cookies"

Separate multiple emails with a comma. Limit 5.


Success! Your email has been sent!

close window

This website uses cookies.

This website uses cookies to improve user experience. By using this website you consent to all cookies in accordance with our Privacy Policy.

I agree
Learn More