The Science of Cookies

A hands-on baking class. Class is limited to 12 students. A seasonal salad, locally baked bread, cheeses, fruits and nuts will accompany the baked goods for dinner and will be served with wine and beer.

Novice home bakers often qualify their baking experience in our classes saying, "All I've made are cookies." As if cookies were simple, requiring no skill, and not deserving of praise. How far from the truth! Jennifer will delve into the science of cookies in a class where we'll make six delicious kinds of cookies, representing four mixing methods and the eight ways to form and bake cookies. Not so straightforward now, huh? Students will work in two teams of 6 to accomplish and practice these skills. Jennifer will share what makes a chewy, crispy, crunchy cookie and how to use this knowledge to help in baking cookies at home. 

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Giant Chocolate Chip Skillet Cookie

Triple Ginger Biscotti

Pecan Blondies

Lemon Sablés

Mocha Amaretti

Hobnobs

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.