Warning: This course is not for the faint of heart (or stomach). Delve into the world of cookie chemistry, where the art of combining sugar, butter, and flour meets the science of molecular gastronomy.
The Maillard reaction is a fundamental concept in cookie chemistry. It's the process by which amino acids and reducing sugars react with each other in a hot, dry environment, resulting in a delicious, golden-brown cookie.
From sucrose to fructose, we'll cover the various forms of sugar in cookie chemistry. Learn how to harness the sweetness and crunch of your cookies.
Butter, oh butter, how you make our cookies rich and delicious! Learn the secrets of emulsifying, aerating, and solidifying your cookie's buttery goodness.
And that's just the beginning! Join us on this wild ride through the world of cookie chemistry. Don't forget to wear your safety goggles and lab coat!
Cookie Recipes