The Scientific Reason Why We Dunk Cookies in Milk?

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Like Romeo & Juliet or Batman & Robin, milk & cookies is a pairing that’s just meant to be. But what makes dunking cookies in milk so satisfying?

To find the answer, we turned to science. Scientist, chemistry professor and certified dunking expert Matt Hartings breaks down the curious chemical composition that makes milk and cookies a universal favorite.

Of course, we didn’t need science to tell us it’s delicious.The result was that cookies released more cookie flavor and aroma when dunked. Why?

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Methylbutanol, a compound linked to the toasty flavors in baked goods like cookies, is more easily and quickly released into the mouth and nose when the cookie is dampened especially by a hot beverage, like tea. The conclusion: “dunking is better than not dunking.”

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