Science of the perfect chocolate-chip cookie

[From BoingBoing.net]

J. Kenji Lopez-Alt, chief creative officer for Serious Eats, delved very, very deep into the science of making the perfect chocolate chip cookie. He’s got a very specific definition of “perfect” (“…Barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate… with crackly, craggy tops and the complex aroma of butterscotch…that elusive perfect balance between sweet and salty”).

But the food science in his piece is deep and fascinating, and provides a kind of road-map for any definition of cookie-perfection…

READ THE REST OF THIS ARTICLE HERE: http://boingboing.net/2013/12/20/science-of-the-perfect-chocola.html#more-275515