When ABC Bakers puts a tray of its delicious cookies into the oven, what happens is, believe it or not, strictly science.

Baking is chemistry, that is, a series of chemical reactions that causes gooey, sticky dough to ripple, bulge, burst with little bubbles, then darken in color and harden, thereby transforming dough into irresistible treats. Want to know more? Read on.

1. The first chemical reaction in cookie dough begins at 92° F. Butter, an emulsion of mostly water and fat, melts; as the water trapped in the dough pushes out in order to escape, the dough spreads out,.

2. In the second reaction, at 144° F., numerous proteins, mostly found in the eggs in the dough, begin to change: each one, a string-like tangle, untangles at a different temperature above 144° and then tangles the others. The egg becomes stiff and solid, giving body to the cookie.

3. At 212° F., water boils, producing the third reaction. The dough dries out and stiffens; the steam evaporates through cracks in the dough produced by the dough’s leavening agent, usually sodium bicarbonate, or baking soda, which reacts with the acids in the dough, forming air pockets.

4. At 310° F., maillard reactions occur: the molecules of proteins and sugar break down and reassemble themselves into ring-like structures that reflect light. This process produces cookies’ rich, brown color, which intensifies as the temperature rises further, up to 390°.

5. The final reaction occurs at 356° F., when sugar molecules in the dough break down under the high heat and turn into that delectable flavor compound, caramel. Most cookie recipes call for cooking temperatures of around 350° F. But if the dough isn’t heated past 356°, your cookies won’t caramelize.

Et voila—perfect cookies! You can trust ABC Cakeshop & Bakery to bake every cookie just right!