To find the right formula for a “chewy and gooey” chocolate chip cookie, Lesa Tran Lu began with a popular recipe on the back of a chocolate chip package. Then she experimented with the ingredients.
Lesa Tran Lu teaches a university course called ‘The Chemistry of Cooking.’ She explains how thinking like a scientist can make you a better bakerPosted: Jan 03, 2022 12:54 PM EST | Last Updated: January 7, 2022
“It’s all in the mouth of the taster,” says Tran Lu. “For me personally, the perfect chocolate chip cookie is chewy and gooey, and only crispy on the outside.” In Tran Lu’s classroom, students experiment with texture and flavour by following her golden rule: Think like a scientist.Change a single variable in your recipe at a time. Make observations. Sample the outcome. Then draw a conclusion and incorporate the change into your recipe —To find the right formula for “chewy and gooey,” Tran Lu began with a popular recipe on the back of a chocolate chip package.
Unlike some home bakers who guard their recipes, Tran Lu is sharing her secret recipe with the rest of us. Enjoy! ½ teaspoon baking powder½ cup granulated white sugar½ tsp pure vanilla extractIn a medium bowl, whisk together the flours, salt, baking powder and baking soda. Set aside.
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