This is the Perfect Chocolate Chip Cookie Recipe According to Scientists

National Chocolate Chip Day

Who doesn't love sinking their teeth into a warm, gooey chocolate chip cookie? It's a timeless treat that seems simple enough to make, but what if there was a way to take it to the next level? Enter Lesa Tran Lu, a baking enthusiast and chemistry professor at Rice University, who believes that the path to the perfect cookie lies in the hands of science.

When Lesa Tran Lu's not captivating students with her Chemistry of Cooking class, she's busy experimenting in her kitchen, concocting the ultimate chocolate chip cookie recipe. And according to CBC, she might have cracked the code.

“It’s all in the mouth of the taster,” says Tran Lu. “For me personally, the perfect chocolate chip cookie is chewy and gooey, and only crispy on the outside.”

- According to an interview with CBC

In Tran Lu’s world, baking is not just an art; it's a science. She encourages home bakers to adopt a scientific mindset in their culinary endeavors. Her golden rule? Think like a scientist. Change one variable at a time, observe, sample, conclude, and iterate.

To unravel the mystery behind the perfect cookie, Tran Lu started with a classic recipe and then went full-on mad scientist. She played with different flours, sugars, oven temperatures, and even dough temperatures. Through meticulous experimentation, she discovered that using dark brown sugar adds depth of flavor, and warmer dough results in flatter cookies.

But here's the best part: Tran Lu isn't hoarding her findings like a secret recipe. No, she's graciously sharing her scientific breakthrough with the world. So grab your apron and get ready to embark on a baking adventure. Who knows, you might just discover your own version of the perfect chocolate chip cookie. And remember, don't be afraid to experiment a little.

The Perfect Chocolate Chip Cookie Recipe

Recipe from Lesa Tran Lu, CBC

Servings: 12 cookies

Ingredients

• 1 cup (140 g) bread flour

• ½ cup (70 g) all-purpose flour

• ¾ tsp (5 g) salt

• ½ teaspoon (2 g) baking powder

• ½ teaspoon (3 g) baking soda

• 8 tbsp (113 g) unsalted butter, at room temperature

• ½ cup (100 g) granulated white sugar

• ¼ cup packed (55 g) light brown sugar

• ¼ cup packed (55 g) dark brown sugar

• 1 large egg

• ½ tsp (2 g) pure vanilla extract

• 8 oz (226 g) bittersweet chocolate chips

Preparation

1. In a medium bowl, whisk together the flours, salt, baking powder and baking soda. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until smooth, about 2 to 3 minutes. 

3. Add the egg and vanilla, and mix well. Reduce the mixer speed to low and slowly add the dry ingredients, scraping down the sides of the bowl as needed, until nearly combined. Add the chocolate chips and stir until just combined.

4. Roll the dough into 12 balls (about 65 g each). Cover them with plastic wrap and refrigerate or freeze overnight.

5. Preheat the oven to 400 F. Line two baking sheets with non-stick mats.

6. Place the cookies on the baking sheets and bake them for 13 minutes if chilled or 15 minutes if frozen. 

7. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.