Chocolate chip cookies seem simple: butter and sugar, beaten with eggs and then dry ingredients. But they're easy to mess up due to under mixed dough, too hot an oven, too much sugar, not enough liquid, or too much flour. Eater's food science friends at ChefsSteps in Seattle have perfected a recipe and the mixing and baking methods to achieve at chewy, but still cakey cookie with integrity. Watch above to see how it's done and check out the full recipe along with a full explanation of the ins and outs of cookie science.
Better cookies through chemistry.