2. • Spreading
• Rising
• The development of
flavors (Npr.org 1)
http://www.syracusenewtimes.com/wp-
content/uploads/2013/12/cropped-chocolate-chip-cookies-
stacked.jpg
3. • As the temperature increases, the butter melts
- melting starts at 92 degrees Fahrenheit
• Butter is an “emulsion” made of water and fat (Warren)
http://thebittersweetend.files.wordpress.com/2012/11/dsc07673.jpg
4. • As the butter melts, the water is released
• When the water reaches its boiling point, it turns to steam, or
vaporizes
• As the steam tries to escape the cookie, air pockets form and the
surface of the cookie rises (Npr.org 2)
• Baking soda reacts with some of the acidic properties in the cookie
dough and forms carbon dioxide which also causes air pockets to
form (warren)
http://upload.wikimedia.org/wikipedia/commons/c/c9/Chocolate_chip_cookies_in_th
e_oven,_March_2008.jpg
6. Thin, Crunchy Cookies:
• Use butter as fat
(Mcgraw-hill.com 1)
“Chewy” Cookies:
• Soft, warm
butter
(Npr.org 4)
Cake-like Cookie:
• Cold, hard butter
(Npr.org 4)
7. • These reactions do not only apply to cookies!!!
http://ichef.bbci.co.uk/food/ic/food_16x9_448/recipes/fairycakes_93711_16x9.jp
g
http://www.jamesbeard.org/sites/default/files/styles/recipe_335x285/public/recipes/beard
-baking-powder-istock.jpg
