Cookie Formulation Class

PART 1: COOKIE INGREDIENT OVERVIEW

• Fat
• Water
• Structure builders (flour, eggs)
• Sugars
• Leavening
• Enhancers

PART 2: THE IN-DEPTH SCIENCE OF COOKIE INGREDIENTS

• Flour
• Fat
• Sugar
• Leavening
• Eggs

PART 3: COOKIE EXPERIMENT- SCIENTIFIC HYPOTHESIS

• Chocolate chip cookie formulation using butter and olive oil vs. butter and coconut fat
• Cookie A: olive oil + brown sugar + sucrose + butter
• Cookie B: sucrose + butter + coconut fat
• Texture details
• Taste taste

PART 4: THE SCIENCE OF THE “PULL” – INTERNAL COOKIE TEMPERATURE

• What happens to cookies at 60°C.
• What happens to cookies at ~62°C – 75°C.
• What happens to cookies at 85°C – 92°C.
• Carryover cooking in cookies

PART 5: FORMULATION PERCENTAGES FOR CHEWY, CAKEY, OR CRUMBLY COOKIES

• Ingredient rationale
• Formulation percentage ranges for soft and chewy (brownie-like) chocolate chip cookies
• Formulation percentage ranges for cakey and puffy (muffin-top-like) chocolate chip cookies
• Formulation percentage ranges for tender and crumbly (short-bread-like) chocolate chip cookies

What is included in the class?

• Lifetime access to the class video.
• Recipe book in PDF format, including detailed methods and percentages.
• Tools and equipment list with hyperlinks to the websites where we bought all our utensils.

Recommendations and rules:

• You will have lifetime access to the class video and class materials.
• Our On-Demand Class Videos are meant to be Demo style; we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.