Drop Cookie Science

Learn the Why Behind Perfect Cookies Chocolate chip cookies may look simple — but small ingredient changes create completely different results. In this class, you’ll learn how to understand cookie structure so you can stop guessing and start baking with confidence. Inside this self-paced lesson, you’ll compare two recipes side-by-side to discover what makes a cookie thin and crispy or thick and chewy — and how to intentionally create the outcome you want. This is not just another recipe class. This is the science behind your results. What You’ll Learn ✔️ How flour-to-fat ratios control cookie spread ✔️ Why egg yolks change texture and structure ✔️ How butter temperature impacts density ✔️ What baking soda really does during baking ✔️ The science of caramelization and browning ✔️ How to read any drop cookie recipe and predict the outcome ✔️ The foundational baking principles I use inside Dani’s Kitchen Shop By the end of this class, you’ll understand why your cookies behave the way they do — and how to adjust recipes with confidence. What’s Included 🎥 Step-by-Step Video Lesson Watch me walk through both cookie recipes while explaining the science in real time. 📘 Downloadable Class Guide + Recipes You’ll receive a printable PDF guide that includes: Thick & Chewy Chocolate Chip Cookie Recipe Thin & Crispy Chocolate Chip Cookie Recipe Baking science breakdown Ingredient comparisons Pro tips for better results