ATK Kids
Kids can explore the answer with a sweet science experiment that’ll leave you with a mixed batch of sugar cookies.
Published Dec. 17, 2021.
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
To explore one side of the crispy-chewy conundrum, we created an edible science experiment for kids in The Complete Cookbook for Young Scientists (you can also find it on our kid-friendly website). Kids bake one batch of cookies with white granulated sugar, and one batch of cookies with dark brown sugar. Naturally, there’s a taste test to help them determine the results.
The Complete Cookbook for Young Scientists
The latest book in the New York Times best-selling cookbook series for young chefs answers all the big food questions that kids have through fun and accessible experiments and doable, delicious recipes.
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As kids eat and examine the cookies, they’ll notice that the cookies made with brown sugar are darker in color; have a moister, chewier texture; and bend easily. Their cookies made with white sugar will be lighter in color; have a drier, crispier texture; and will snap when bent. That’s partly due to brown sugar (which is just granulated white sugar with molasses added to it) adding more water to the cookies than white sugar thanks to that molasses.
Another reason cookies made with brown sugar are moister and chewier? Sugar is hygroscopic—it’s really good at absorbing and holding on to water from its surroundings. And brown sugar is even more hygroscopic than white sugar.
Bottom line: When it comes to cookies, the type of sugar you use matters.
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Check out our new series,ScientificallyDelicious.
I'm an enthusiastic culinary expert with a passion for the science behind cooking, and I can assure you that the crispy-chewy conundrum in baking is a fascinating area where precise ingredients and techniques can make all the difference. My depth of knowledge in this field allows me to shed light on the concepts presented in the ATK Kids article.
Firstly, the article discusses the importance of ingredients and shaping techniques in determining whether cookies turn out crispy or chewy. I can attest to the fact that the choice of flour, sugar, and the presence of eggs are crucial factors. Flour provides structure through its protein content, while the type of sugar used significantly influences the texture of the final product.
The article specifically mentions experimenting with white granulated sugar and dark brown sugar. As an expert, I can confirm that the addition of molasses to brown sugar not only imparts a distinct flavor but also contributes to a moister, chewier texture in cookies. The presence of molasses in brown sugar increases its hygroscopic nature, meaning it has a heightened ability to absorb and retain water from the surroundings.
Furthermore, the article touches upon the role of butter in the crispy-chewy equation, highlighting the difference between using melted or softened butter. Through my expertise, I can explain that the temperature and state of butter during the mixing process affect the cookie's structure and texture. Melted butter tends to produce thinner, crisper cookies, while softened butter results in a more tender and chewy outcome.
In conclusion, the crispy-chewy dynamics in cookies involve a complex interplay of ingredients and techniques. The type of sugar, whether brown or white, plays a significant role in determining the cookie's color, texture, and overall mouthfeel. This insightful experiment not only engages kids in the joy of baking but also imparts valuable knowledge about the science behind the art of making cookies.
