Baking is a Science

As my love for baking grew, I became fixated on chocolate chip cookies, but every recipe I tried was a slight disappointment. Sure, they were good—chocolate chip cookies are always good. But I wanted my definition of the perfect cookie. For me, it is a thick cookie that is slightly crispy on the outside and chewy in the middle. I wanted it to have lots of texture and depth of flavor. None of the recipes I found delivered.

I dove into reading everything I could about how to create this perfect cookie and started to understand the science of baking. If I baked the cookies at a higher heat, they wouldn’t spread out as much. If I used a higher ratio of brown sugar, I would get a chewier center. If I browned the butter, I would get a lot of nutty notes and a richer flavor profile. All of this brought me to developing my very first recipe—my Ultimate Chocolate Chip Cookie recipe (which you can find on BakerBettie.com).