What are the macromolecules in chocolate chip cookies?

Here's a breakdown of the macromolecules found in chocolate chip cookies, along with their roles:

* Carbohydrates: These are the primary energy source in cookies.

* Flour: Provides structure and a chewy texture. Contains starch (a complex carbohydrate).

* Sugar: Adds sweetness and helps with browning. Includes simple sugars like sucrose and glucose.

* Lipids (Fats): Contribute to flavor, texture, and moisture.

* Butter: Provides richness and a buttery flavor, and helps with texture.

* Chocolate Chips: Rich in cocoa butter, adding flavor and melty goodness.

* Vegetable oil (if used): Adds moisture and helps with spreading.

* Proteins: Play a smaller role compared to carbohydrates and fats, but are still important.

* Flour: Contains a small amount of protein, which contributes to gluten development, influencing texture.

* Eggs: Act as a binder, adding structure and moisture. They also contribute to browning.

Let me know if you want more detail on any specific macromolecule or its role!