There’s nothing better than eating a warm, perfectly baked cookie that melts in your mouth, bringing a smile of satisfaction to your face. Over the years, baking cookies has been a tradition in many families for the holidays or parties. The best part about baking cookies is it doesn’t take as long as some of the other baked sweets.
When baking cookies at 350 °F (176.67 °C), it takes 8-10 minutes until they are done. The edges will become golden in color, and the middle will lose the raw shine and appear puffy. Remove them from the oven and place them on a cooling rack to firm up, waiting about 5 minutes before diving in.
This article will discuss the science of making and baking cookies and provide a few additional tips and tricks. Let’s get started!
Why You Bake Cookies at 350 °F
Baking at 350 °F (176.67 °C) is the recommended standard temperature due to the Maillard reaction (more on that later). This process starts happening between the temperatures of 300 °F (148.89 °C) and 350 °F (176.67 °C). Another reason is that ovens do not heat the same or may fluctuate in temperature.
Setting the temperature at 350 °F (176.67 °C) ensures the proper temperature is attained for browning, even if your inside temperature fluctuates.
The Science of Making Cookies
The benefit of making cookies from scratch is that you can change a few measurements to get the desired chewiness or crispiness in your cookie. You can start by making the basic cookie dough, then play around with adding flavors. Look through your pantry and refrigerator to ensure you have everything you need before starting.
Most cookie recipes have the same base ingredients because there’s a science to how they work together.
- Flour. This is the foundation for the dough.
- Sugar. This isn’t just for sweetness; it provides texture and caramelizes, and it’s also a tenderizer affecting form and structure.
- Binding agents. These include fats (butter) and eggs. They provide rich flavor and texture and bind everything together.
- Leavening (rising) agents: These are baking soda and baking powder. They prevent the cookie from being flat and dense by helping to produce gas to make it rise.
- Salt and vanilla extract. These provide a flavor balance to your cookies.
The Perfect Cookie
It may sound complex, but it’s an easy process once you understand how the ingredients and temperature work together to form the perfect cookie. As previously mentioned, there is a science to the reaction of the ingredients during the baking process. It boils down to having the proper ratio (3:2:1 of flour to fat to sugar) and the correct temperatures.
Here’s a step by step process for mixing and baking your ingredients to get the perfect batch of cookies.
- Preheat the oven to 350 °F (176.67 °C). Prepare your baking sheet with parchment paper or use reusable silicone mats (highly recommended for even baking). Invest in an oven thermometer to make sure your oven is at the correct baking temperature since not all ovens are accurate with internal temperature. Investing in an oven thermometer helps ensure temperature accuracy for anything you place in the oven, not just cookies.
- Cream your butter and sugar for about 3 minutes. Enough for the sugar to dissolve into the butter and aerate the batter, creating volume. This makes the batter appear smooth, firm with volume, and lighter in color. Take the butter out of the fridge about 1 hour before mixing; it should be slightly cool, firm when handled, and indent when touched. Use a hand mixer or stand mixer with a timer for 3 minutes.
- After creaming your butter, beat in the eggs one by one. This adds moisture as it fills in the aerated batter. As with butter, the egg yolk adds a delicious flavor.
- Accurately measure the dry ingredients to prevent throwing off the ratio. Use a sifter to aerate and blend the dry ingredients. Slowly and gently fold the dry ingredients into the batter with a spatula, scraping the sides to get everything evenly mixed. Remember, don’t overwork the dough, or you’ll have flat, dense cookies.
- If you have any chocolate chips, nuts, etc., to add, gently fold in the ingredients with your spatula. It’s highly recommended to chill your dough for at least 30 mins (the longer, the better) before baking. This process allows the fats to cool and bind to the ingredients while adding a concentrated flavor to your finished batch. The dough also spreads slower, retaining the moisture for better texture and browning while baking.
- Spoon drop your batter or gently roll into balls and place onto the sheets with enough room to spread and rise. Be consistent with the batter size and space for the cookies to bake evenly. An easy technique for consistent portions is to use a small scoop.
- Place them in the oven (using the middle rack in the center) and bake for 8 to 10 minutes, until the edges turn golden and the center is puffy. Remove from the oven and keep them on the sheet for 1 to 2 minutes. Place them on a cooling rack for about 5 minutes to let the ingredients finish firming.
How the Ingredients React When Baked
Red Path Sugar explains how the ingredient chemistry works once the cookies are placed in the oven.
- The dough loosens and spreads from warming and the butter melting.
- When the dough spreads, it thins, which causes the edges to set quicker than the center.
- As the cookie dough loosens from the melted butter, the water combines with the baking soda, reacting with the acidic components present in brown sugar. This creates gasses causing the cookie to rise.
- Egg proteins and starches set, finalizing the form of the cookie.
- Sugar granules melt together, causing the hottest areas to caramelize.
- The Maillard reaction takes place between amino acids and reducing sugars. The caramelizing and proteins in the cookie begin to brown, producing a rich, nutty, toasted flavor.
- The sugars cool and solidify during the cooling process, producing that golden crisp on the bottoms and edges. As the remaining air cools, the cookie slightly deflates.
Cookie recipes are possibly the most popular of all searches for baked goods. Most people don’t realize there’s a science to it, which includes the baking temperature.
The baking and cooling process is relatively quick. Baking for 8-10 minutes, while keeping the temperature at 350 °F (176.67 °C) is essential to ensure the Maillard reaction occurs.
Once you get the science down, you can bake the perfect cookie every time!