The Science of Cookies

The holidays are right around the corner and so too is National Cookie Day! Celebrate both with The Great Canadian Baking Show’s Season 3 finalist Colin Asuncion, as he shows us how to bake chocolate cranberry shortbread cookies. Bake along from home or sit back and enjoy as our food scientists share some of the science behind our favourite seasonal treats.

Ingredients

• 1 cup unsalted butter at room temperature
• 1⁄2 cup plus 2 Tbsp icing sugar
• 1⁄4 cup cornstarch or rice flour
• 1 1⁄2 cup all purpose flour
• 1⁄2 tsp salt
• 1 tsp vanilla extract
• 1⁄2 cup chocolate chips or chopped chocolate (white, dark, or milk chocolate)
• 1⁄2 cup chopped dried cranberries, dried cherries, or other dried fruit

Equipment

• Baking sheet/cookie sheet
• Parchment paper
• Measuring spoons and measuring cups
• Rubber spatula or wooden spoon
• Whisk
• Small spoons
• 2 mixing bowls
• Electric mixer (handheld or stand mixer)
• Oven :)

About the Speakers

Colin Asuncion is Toronto’s finalist from Season 3 of The Great Canadian Baking Show and the Season 5 Great Canadian Holiday Baking Show. Colin is the face of Robin Hood Flour and a regular guest expert on CTV’s The Social. In addition to his culinary work, Colin is a seasoned marketing advertising professional and a singer songwriter.

Dr. Amy Proulx is a Professor and Academic Program Coordinator of Culinary Innovation and Food Technology at Niagara College. Her primary research is in food innovation and food manufacturing skills development, working with international partners to use science and technology to create opportunity for sustainable global change. Amy founded the NSERC funded Food Innovation Technology Access Centre at Niagara College and has worked with many cookie manufacturing clients across Canada. Amy loves baking for fun, and makes thousands of cookies during the holiday season for her neighbours and friends.

Michael Ranaudo is a Technical Advisor for Western Canada at Puratos. He has a background in baking and patisserie, along with technical science knowledge. Michael loves baking and bakers - hoping to bake the world a better place.