Cookies
Q: Why do cookies and breads turn brown when they are cooked?
A: The elves make them that way!
The REAL Answer: Lets get serious. Unlike Santa Claus, those stupid elves don’t actually exist. They are just propaganda used by the Keebler company (a subsidary of Kellog’s) to make you want to buy more of their products.
Anyway, back to the science. Andie Schrage, a graduate student pursing her degree in Public Health at KSU, gave a rational answer. In short, the explanation is due to a chemical reaction called the Maillard reaction. The maillard reaction occurs when a carbohydrate is mixed with a protein and then heat is applied to that item. The desired result is that lovely golden brown crust. Breads and cookies can have numerous ingredients in them, typically consisting of staples such as sugar, milk, eggs, etc. The carbohydrate suctose, or table sugar, is the most commonly used type of sugar in these recipes. When the carbohydrate is mixed with a protein (from milk or eggs) the maillard reaction can take place. Without the protein or the sugar browning will not occur. The maillard reaction also explains why coffee can turn brown when it is roasted. Pretty cool, eh?
Nestle Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (any brand)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yield: Makes about 5 dozen cookies.
Courtesy to the back of an old bag of chocolate chips.
