Dough turns to cookies when baked., Butter melts at 92 degrees Fahrenheit., An emulsion is a mixture of 2 substances that do not want to stay together. Such as water and fat., Water expands into steam when heat is added., Salmonella/bacteria die at 135 degrees Fahrenheit., Protein in cookies are from eggs., Sodium bicarbonate or baking soda reacts with acids in the dough to create CO2., Caramelization is the sugar breaking down causing a sweet, nutty flavor., Maillard reaction is proteins and sugar breaking down to create the brown color of foods.,

Cookie Science

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