I’ve long held that the usual approach to cooking/baking (merely following a recipe) isn’t science. Unless you do some kind of systematic investigation of the result of different approaches. Like this:

The Science Behind Baking Your Ideal Chocolate Chip Cookie

“Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” So she looked into it — as only a scientist can.

Remember, Dr. Cookie is the scientist, and Dr. Cookie’s Monster is the creation.