One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action. Yes, we use ingredients that are on every home cook’s pantry shelf and yes, we manipulate those ingredients to produce a wide variety of cookie products. Not only do we change the ratio of flour to sugar to fat, but we add chemical ingredients such as sodium bicarbonate (baking soda) and leavening acids to produce desired, controllable results.
The fundamental chemistry, if misused or not followed properly, will have a great effect on the process and finished product results. Not weighing correct amounts, using the wrong chemicals, incorrect order of addition, incorrect processes, and using the wrong heat levels during baking all can affect the finished product and subsequent shelf life.