1. Cookies are for everyone. But everyone has cookie preferences. When you slide that cookie tray into the oven, you’re setting off a series of chemical reactions that transform one substance - dough - into another - cookies! The better you understand ‘Cookie Chemistry’, the better equipped you will be to create the cookies you crave.
2. Lots goes on in that oven, but one of science’s tastiest reactions occurs at 310º. Maillard reactions result when proteins and sugars breakdown and rearrange themselves into ring like structures which reflect light in a way that gives foods their distinctive, rich brown color. As this reaction occurs, it produces a range of flavor and aroma compounds, which also react with each other forming even more complex tastes and smells.
3. The final reaction to take place inside your cookie is caramelization and it occurs at 356º. Caramelization is what happens when sugar molecules breakdown under high heat, forming the sweet, nutty and slightly bitter flavor compounds that define…caramel! So if your recipe calls for a 350º oven - caramelization will never happen.
So, if your ideal cookie is barely browned - 310º will do. But if you want a tanned, caramelized cookie, crank up the heat! Caramelization continues up to 390º degrees.
4. No need to check that oven like a fiend. You don’t even really need a kitchen timer - when you smell the nutty, toasty aromas of the Maillard reaction and caramelization, your cookies are ready!
5. Baking is chemistry, friends! That’s right - PURE. SCIENCE. Check carefully before altering those recipes - chances are some of those ingredients and quantities are there for a reason.
2 cups white wheat flour, I used King Arthur brand
¾ cup sugar
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup semisweet chocolate chips
2 large eggs
1 15oz can pureed pumpkin
¼ cup whole-milk greek yogurt
1 teaspoon vanilla extract
1 teaspoon sugar + a few dashes of cinnamon, mixed
Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.
In a small bowl, microwave the butter in small bursts until just melted. Or melt it in the preheating oven. Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt. Add the chocolate chips (reserve a small handfull to sprinkle on top of bread) and whisk well to combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the pumpkin, yogurt, melted butter, and vanilla and stir to mix well. Pour the pumpkin mixture into the dry ingredients, and stir gently with a spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top. Spread reserved chocolate chips and sprinkle cinnamon sugar on top of batter.
Bake until the loaf is a deep golden brown and a toothpick inserted into the center comes out clean, 50 minutes to an hour. If the loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing.
