Step 2: Flour, A Rising Agent, and A Binding Agent

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won’t keep its shape but if you use too much you’ll end up with a thick tasteless cookie. Also, different types of flour result in different cookie textures. For example, cake flour provides a cake-like texture (go figure!). All-purpose flour is the standard flour used most often.

The rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. On the other hand, baking powder has its own built-in acid. Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie.

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white. Or, if you want a chewier cookie, you can replace a whole egg with just an egg yolk.
I am just glad to hear that the ingredients behave. <br>
Thanks so much for this ^^ This has been bugging me, since I want to customize recipes but didn't understand fully the cookie science. <br>Do you happen to know if cocoa is acidic? I have several cake recipes that are nearly identical, except that the vanilla ones use baking powder, and the cocoa ones add baking soda. I never figured out why
I hope learning how ingredients behave will help you come up with some new cookie recipes. Yes, cocoa is acidic.
I'm still trying to figure out how people can just make up recipes! Thanks for all the information :)
Thanks for sharing your tips! I will refer to this when I want to make a cookie recipe differently! Thanks again and do have a splendorous day! <br>sunshiine

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