The science behind the chocolate chip cookie

About 15 years ago…just when my daughter had mastered the art of asking for a cookie, I re-introduced myself to the world of baking and cooking.  I’d been a single corporate businesswoman for so long, that cooking had fallen way, way out of my sights. But now with a curly-haired angel sweetly cooing the words “cookie, cookie, cookie” at me, I had to start baking again.  When I’d been married (many years earlier) my then-husband was a spectacular chef and baker. Thanksgivings at our home was amazing.  He created imaginative delicious stuffings.  Family dinners…delish.  Irish coffee with fresh whipped cream.   Peppered strawberries with Pernod.  But after we split up, my culinary appetite went into a bit of hybernation.  Until my kidlet started chanting and visions of baked cookies with a house filled with scents of vanilla overwhelmed me.  I had to make cookies.


And so, I became obsessed with finding the perfect chocolate chip recipe.  I was unaware that this was a challenge.  And I became confused over why my perfect recipe from Montreal, Quebec was not working right in Encino, California.   Until I found radio cooking shows (way, way before The Food Channel!).  I listened to every show I could find and there were actually entire shows dedicated to chocolate chip cookies (especially around the holidays) and I started to understand that there was, in fact, more than just a dash of this and a handful of that, but a science that was incredibly appealing to me!

So, for those of you who want to really understand what goes on in the chemical world of the chocolate chip cookie, here is one of the best articles on how and what make for the gooey goodness that we like to munch and savor, written byJ. Kenji López-Alt back in 2013.

As for me, I’m going to be hunting and digging, seeking and searching for chocolate chip cookie excellence at the LA Cookie Con on Feb 6 & 7th in Los Angeles.  See you there!

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