kqedscience:
The Science Behind Baking Your Ideal Chocolate Chip Cookie
“You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone.
There is! And, no, it’s not Martha Stewart’s way. It’s science.
We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at the University of California, Los Angeles called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.”
Read more at NPR.
