The Perfect Cookie: Science of Cooking - Sallins National School

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The Perfect Cookie: Science of Cooking

Cooking Together


The Recipe


Flour:                2 1/4 Cups
Baking Soda:      1 Teaspoon
Salt:                  1 Teaspoon
Margarine:         1 Cup
White Sugar:      3/4 Cup
Brown Sugar:     3/4 Cup
Vanilla Essence:  1 Teaspoon
Eggs:                 2
Chocolate Chips:  2x 100g Packets


Sift the flour, the baking soda and the salt together in one bowl.
Mix the white sugar, brown sugar, margarine, vanilla essence and eggs together in another bowl!
Now you have dry ingredients and wet ingredients!

Blend the dry and wet ingredients together.
Add in the chocolate chips!

Place tablespoon size mounds of cookie dough onto a baking sheet and cook in a preheated oven: 190 degrees C. for 9-11 minutes
Cool on a wire rack:

Result: Perfect Cookies!
Simple Science!

The Science Tells Us:

To make cookie dough, dry and wet ingredients are mixed together. The result is a mixture that is wet enough that it does not crumble, but dry enough that it does not ooze into a goopy puddle! If you leave the dough in the fridge for some time (wrapped in clingfilm): Science happens! The dry ingredients absorb the moisture of the wet ingredients and the dough becomes more uniform, resulting in a more evenly baked cookie! But does it taste better!

That will always be the opinion of those eating the cookies!

Our reference for this Science Cooking is:

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