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emulsion  noun - a mixture that results when one liquid is added to another and is mixed with it but does not dissolve into it

protein  noun - any of a class of nitrogenous organic compounds which have large molecules composed of one or more long chains of amino acids

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Most probably, you do not know how many chemical reactions take place when you put cookies in the oven and start baking. To get the tasty and crispy dessert, you adore many chemical reactions need to happen during the time you cook them. 

When your oven is still not that hot, the butter in the biscuits melts, and they expand. Butter is an emulsion made out of two compounds that do not like to stay together - fats and water. When the temperature rises, water evaporates. 

Temperature also makes your cookies safe to eat. Despite the regulations, sometimes eggs infected with salmonella reach the consumer. This is why raw dough should not be consumed. The eggs you incorporate in the biscuits also contain proteins that usually are tangled strings, but under high temperature, they untangle and connect. 

In the end, thanks to sugar and proteins, one of the most delicious reactions in science take place. When the oven is already hot, they are the compounds responsible for the golden-brown color on some foods we all love.

The unique chemistry in a cookie.