It's Christmas cookie time, and everyone's got a recipe or two they swear by, whether their loyalties lie with frosted sugar cookies or gently spiced gingerbread
In a time of togetherness and seasonal cheer, though, cookies can be contentious: Is crispy better than chewy? Is a cakelike texture something to strive for, or avoid at all costs? How do you pick the perfect recipe when cookie tastes vary so wildly?
The chemistry of cookies can help answer that last question. These sweet treats require a delicate balance between sugar, flour and fat — and the outcomes of varying an ingredient or two get confusing quickly. [11 Health Benefits of Christmas Dinner]
"Cookies are actually really complicated," said Jeff Potter, the author of "Cooking for Geeks: Real Science, Great Hacks and Good Food" (O'Reilly Media, 2010). Read more...
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