ABOUT




It's what's on the inside that counts
THE COOKIE LABORATORY
The Cookie Chemist Laboratory is a kitchen and bakery built like no other to create the best cookies in the world! Did you know that the temperature of the room your cookies are prepared in can affect how they taste and feel coming out of the oven? Or that the type of flour and sugar you use makes a world of difference in the final texture of your favorite snack? Cookie 101 is all about learning what is what when it comes to cookies and how ingredients can be manipulated to make the perfect batch!
MADE WITH
THE WORLD'S BEST INGREDIENTS

IMPORTED FLOUR

FARM FRESH EGGS

CANE SUGAR
COOKIE 101

If you use



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Brown Sugar....
White Sugar....
Powdered Sugar...

Your Cookies Will be
Chewy, Moist
Crisp, Spread More
Reduces Spread



All Purpose...
Cake Flour...
Pastry Flour...

Chewy Texture
Tender Texture
Crumbly Texture


Melted Butter...
Creamed Butter....

Chewy / Spread More
Spongy / Cakey Texture


Egg Whites....
Egg Yolks.....

Dry & Cakey
Smooth Texture
