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Created December 21, 2013 04:43
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README.md

THE PROCESS

  1. The dough spreads (things melt).
  2. The edges set (before the center does).
  3. The cookie rises (water from melting reacts with baking soda, which in turn reacts with acids).
  4. Egg proteins and starches set (cookie's shape finalizes).
  5. Sugar caramelizes (producing richer, sweeter flavors).
  6. The Maillard reaction occurs (flour proteins and eggs brown with the sugar, producing nutty, toaster flavors).
  7. The cookie cools (liquefied sugar hardens, producing toffee-like texture).

THE GOAL

"I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. Cookies with crackly, craggy tops and the complex aroma of butterscotch. And of course, that elusive perfect balance between sweet and salty."

THE RULES

  1. MORE BUTTER = WIDER SPREAD AND MORE TENDERNESS.
  2. BUTTER GIVES THE MOST FLAVOR.
  3. MELTED BUTTER = DENSER COOKIES. CREAMED BUTTER = CAKIER COOKIES.
  4. LESS DISSOLVED SUGAR = LESS CARAMEL FLAVOR.
  5. CREAMED BUTTER = LIGHTER AND FIRMER. MELTED BUTTER = DENSER AND CHEWIER.
  6. EXTRA EGG WHITES = TALLER COOKIES. EXTRA EGG YOLKS = FUDGIER COOKIES.
  7. TOO MUCH DISSOLVED SUGAR = UNIFORM TEXTURE AND LESS CRACKING.
  8. THE WARMER THE BUTTER, THE DENSER THE COOKIE.
  9. WHITE SUGAR = THIN AND CRISP, BROWN SUGAR = TALL AND MOIST.
  10. CORN SYRUP = SOFT, WIDE, DARK, AND FLEXIBLE COOKIES.
  11. SODA = CRAGGY AND COARSE. POWDER = CAKEY AND SMOOTH.
  12. MORE BREAD FLOUR = CHEWIER COOKIES. MORE CAKE FLOUR = SOFTER COOKIES.
  13. LESS FLOUR = LACIER COOKIES. MORE FLOUR = DOUGHIER COOKIES.
  14. LESS KNEADING = CRAGGIER COOKIES AND BETTER TEXTURE.
  15. HAND-CHOPPED CHOCOLATE = MOST INTENSE FLAVOR AND INTERESTING TEXTURE.
  16. STIRRING WARM DOUGH ALTERS CHOCOLATE DISPERSAL.
  17. COOKIES NEED MORE SALT THAN YOU THINK.
  18. INEXPENSIVE VANILLA IS INDISTINGUISHABLE FROM FANCY.
  19. COOLER OVEN = WIDE COOKIES. HOTTER OVEN = COMPACT COOKIES.
  20. WARMER DOUGH = WIDE COOKIES. COOLER DOUGH = COMPACT COOKIES.
  21. AN OVERNIGHT REST YIELDS SUPERIOR FLAVOR.

THE RESULT

(via The Food Lab.)

Raw
actions.json
{
"adjectives": [
"cakey",
"uniform in texture",
"crackly in texture",
"coarse",
"flavorful",
"wide",
"thin",
"tender",
"dense",
"light",
"firm",
"chewy",
"texture",
"tall",
"fudgy",
"soft",
"doughy",
"compact",
"caramelly in flavor",
"crisp",
"moist",
"dark in color",
"flexible",
"lacking in flavor",
"tough",
"lacking in texture",
"lacy",
"dry",
"light in color"
],
"nouns": {
"baking powder": [],
"baking soda": [],
"batter": ["kneading", "time in fridge"],
"butter": ["melting", "creaming", "warming"],
"chocolate": ["hand-chopping"],
"eggs": ["egg whites", "egg yolks"],
"flour": ["bread flour", "cake flour"],
"oven": ["temperature"],
"salt": [],
"sugar": ["dissolving", "white sugar", "brown sugar", "corn syrup"]
}
}
Raw
data.csv
ADJECTIVE CHANGE MORE NOUN PHRASE
dense less baking powder
crackly texture less baking powder
uniform texture less baking soda
cakey less baking soda
crackly texture less kneading batter knead the batter
needs flavor less time in fridge batter leave the batter in the fridge overnight
compact less butter
tall less butter
tough less butter
needs flavor less butter
cakey less melting butter melt the butter
dense less creaming butter cream the butter
chewy less creaming butter cream the butter
firm less melting butter melt the butter
cakey less warming butter warm the butter
needs flavor less hand-chopping chocolate use hand-chopped chocolate
needs texture less hand-chopping chocolate use hand-chopped chocolate
thin less egg whites eggs use egg whites
needs texture less egg yolks eggs use egg yolks
firm less bread flour flour use bread flour
tough less cake flour flour use cake flour
lacy less flour
wide less temperature oven oven temperature
needs flavor less salt
needs flavor less dissolving sugar dissolve the sugar
crackly texture less dissolving sugar dissolve the sugar
tall less white sugar sugar use white sugar
flexible less white sugar sugar use white sugar
thin less brown sugar sugar use brown sugar
dry less brown sugar sugar use brown sugar
tough less corn syrup sugar use corn syrup
compact less corn syrup sugar use corn syrup
light in color less corn syrup sugar use corn syrup
crisp less corn syrup sugar use corn syrup
cakey more baking powder
uniform texture more baking powder
crackly texture more baking soda
coarse more baking soda
uniform texture more kneading batter knead the batter
flavorful more time in fridge batter leave the batter in the fridge overnight
wide more butter
thin more butter
tender more butter
flavorful more butter
dense more melting butter melt the butter
light more creaming butter cream the butter
firm more creaming butter cream the butter
chewy more melting butter melt the butter
dense more warming butter warm the butter
flavor more hand-chopping chocolate use hand-chopped chocolate
texture more hand-chopping chocolate use hand-chopped chocolate
tall more egg whites eggs use egg whites
fudgy more egg yolks eggs use egg yolks
chewy more bread flour flour use bread flour
soft more cake flour flour use cake flour
doughy more flour
compact more temperature oven oven temperature
flavorful more salt
caramel flavor more dissolving sugar dissolve the sugar
uniform texture more dissolving sugar dissolve the sugar
thin more white sugar sugar use white sugar
crisp more white sugar sugar use white sugar
tall more brown sugar sugar use brown sugar
moist more brown sugar sugar use brown sugar
soft more corn syrup sugar use corn syrup
wide more corn syrup sugar use corn syrup
dark in color more corn syrup sugar use corn syrup
flexible more corn syrup sugar use corn syrup
Raw
lookup.csv
LESS ITEM ACTION MORE
dense baking powder cakey
crackly texture baking powder uniform texture
uniform texture baking soda crackly texture
cakey baking soda coarse
crackly texture batter kneading uniform texture
needs flavor batter time in fridge flavor
compact butter wide
tall butter thin
tough butter tender
needs flavor butter flavor
cakey butter melting dense
dense butter creaming light
chewy butter creaming firm
firm butter melting chewy
cakey butter warming dense
needs flavor chocolate hand-chopping flavor
needs texture chocolate hand-chopping good texture
thin eggs egg whites tall
needs texture eggs egg yolks fudgy
firm flour bread flour chewy
tough flour cake flour soft
lacy flour doughy
wide oven temperature compact
needs flavor salt flavor
needs flavor sugar dissolving caramel flavor
crackly texture sugar dissolving uniform texture
tall sugar white sugar thin
flexible sugar white sugar crisp
thin sugar brown sugar tall
dry sugar brown sugar moist
tough sugar corn syrup soft
compact sugar corn syrup wide
light in color sugar corn syrup dark in color
crisp sugar corn syrup flexible
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