The chemistry of cookies – Stephanie Warren

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You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.

Lesson by Stephanie Warren, animation by Augenblick Studios.


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  1. Your videos are great !, I use them for my science class, the big problem is that when I work with young children, I need them in Spanish 🙁 (I know there are many translated, but not all) Thanks for your work!!!

  2. Regarding egg proteins, 62 °C to start to 'solidify' is very optimistic in a recipe with high sugar concentrations. 62 °C is for pure egg. I would say 70-75 °C will be more relevant as a starting point, probably 85-90 °C for decent binding.

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