Remember that liquefied sugar? Well as the cookie cools, that liquid sugar hardens up, which can give the cookie an extra-crisp, toffee-like texture around the edges. The cookie cools: Once it comes out of the oven, the process isn't over yet.It produces nutty, savory, toasted flavors. The Maillard reaction occurs: Proteins in the flour and the eggs brown, along with the sugar, in a process called the Maillard reaction-the same reaction responsible for giving your hamburger or bread a brown crust.Sugar caramelizes: At its hottest areas-the edges and the underbelly in direct contact with the baking sheet-sugar granules melt together, turning liquidy before starting to caramelize and brown, producing rich, sweet flavors.Egg proteins and starches set: Once they get hot enough, egg proteins and hydrated starches will begin to set in structure, finalizing the shape and size of the finished cookie.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure. Don’t have any This version sidesteps the issue by tossing in. The cookie rises: As the butter melts and the cookie's structure loosens, this frees up water, which in turn dissolves baking soda. 2/31 BA’s Best Snickerdoodles This cinnamon-sugar -coated childhood favorite gets its signature slight tang from cream of tartar.

This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does. The edges set: As the cookie spreads, the edges thin out.The cookie dough begins to turn more liquid and gradually spreads out. The dough spreads: As the butter warms, it slackens.

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