Cookie Science

Ever wonder why your cookies come out as burnt disasters or undercooked doughy blobs despite following the recipe to a T? Dikla Levy, author of Baking Science, has the answers in her newest collection dedicated to perfecting the art of the cookie. Starting with a comprehensive introduction on bakeware, you’ll learn all the best tools for any job. Then understand the scientific breakdown of common cookie ingredients by exploring the relationship and interactions between each so you’ll know exactly what to use (and why) no matter what you’re baking.

Every chapter starts with a foundational technique specific to the desired cookie type—from shortbread, chocolate chip, dropped and pipped to filled, sandwiched, and double. From there you’ll learn to: Master the differences between what makes a chocolate chip cookie Cakey, Chewy, Crispy, or even the popular Big NY style. Strike a delicate balance of ingredients to create Crumble Cookies that don’t lose their moist inside and tender outside. Try out interesting flavor combinations to set your party contribution apart with recipes like Smoked Almonds and Caramelized Honey or the Mokka Cantucci.

Full of foolproof recipes and trustworthy baking principles that will help you build long-lasting skills in the kitchen, this book has everything they need to bake the perfect cookie.