Why do chocolate chip cookies dipped in milk taste so good? It’s partially due to the chemical compounds interacting on our tongues.
Chocolate is a combination of cocoa butter (pure fat) and cocoa powder, which wouldn’t ordinarily mix. But, chocolate also contains chemicals called phospholipids, which act as emulsifiers and allow foods with a lot of fat (like oil and cocoa butter) to mix with substances without fat (like water and cocoa powder).
Milk is also full of emulsifiers. Without them, the fat in milk would “pool at the top”—similar to the way oils do in all-natural nut butters.
Chocolate chip cookies have a lot of fat in them. When they hit your tongue, the emulsifiers in milk “help to smooth out the chocolate as you’re eating it. Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process, and makes sure your tongue receives an even cookie coating. Without it, the cookie may be a little more gritty.
Milk also helps mellow out the vigor of the sweet cookie flavor. Cookies are meant to assault our senses a little bit with their sweetness and their shock of flavor. But sometimes, that kind of intensity is not what we’re craving. “Sometimes, we need milk to calm it all down a little bit. And it obviously doesn’t work as well with something like water” because water doesn’t have the same kind of fat and emulsifier combination.
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