TED-Ed: The chemistry of cookies - Stephanie Warren

The video explores the science behind baking cookies, detailing the chemical reactions that occur as dough transforms into cookies. It covers the melting of butter, steam formation, and the elimination of salmonella. The video also explains protein changes, water evaporation, and the role of leavening agents. Finally, it discusses Maillard reactions and caramelization, which contribute to the flavor and aroma of baked cookies.

What chemical reactions occur when dough is placed in the oven?

At what temperature does butter inside the dough begin to melt?

What happens to the proteins in eggs when they are exposed to heat?

Explain the role of sodium bicarbonate in cookie baking.

Describe the Maillard reaction and its significance in baking cookies.