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 built 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! 

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MADE WITH

THE WORLD'S BEST INGREDIENTS

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IMPORTED FLOUR

FARM FRESH EGGS

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CANE SUGAR

COOKIE 101

If you use

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Brown Sugar....

White Sugar....

Powdered Sugar...

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Your Cookies Will be

Chewy, Moist

Crisp, Spread More

Reduces Spread

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All Purpose...

Cake Flour...

Pastry Flour...

Chewy Texture

Tender Texture

Crumbly Texture

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Melted Butter...

Creamed Butter....

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Chewy / Spread More

Spongy / Cakey Texture

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Egg Whites....

Egg Yolks.....

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Dry & Cakey 

Smooth Texture

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