J. Kenji López-Alt, writing for Serious Eats:
By keeping the total mass of egg added to a dough the same but altering the proportion of white to yolk, you can achieve a variety of textures. Two whites and a yolk, for instance, produces the more open structure of the top cookie in the photo above, while three yolks and no whites produces the denser, fudgier texture of the cookie on the bottom.
Turns out that the combination I like best is actually a 1 to 1 ratio of egg whites to egg yolks, which conveniently is exactly how eggs naturally come. Ain’t that something?
I love this guy. I also love that there is at least this much to know about the baking of chocolate-chip cookies.
(via boing boing)