Why does cookie's liquid-solid like substance not evaporate when the substance is baked?

Question

Isn't the substance supposed to evaporate when the substance is exposed to higher temperature?

I just wondered while baking a cookie.

Thanks for your answers!

Answer 1

The "liquid" is composed both of solids and liquids, mostly water. The water does evaporate, the solids remain and form the cookie.

Solids dont usually evaporate when you heat them in a kitchen oven.

Answer 2

Liquid water turns to steam when it reaches a certain temperature, and at a certain pressure. When the inside of a cookie gets over 212 F the water would boil off, IF it were at atmospheric pressure.

But the dough of the cookie forms little cells, little bubbles or pockets, and the pressure within these bubbles is higher than atmospheric pressure - the dough is able to sustain a certain pressure on a very small scale, within these little pockets -  and so, while some water turns to steam, this steam soon creates  enough pressure in each little separate  volume that much of the water content remains as water.

You might notice that when you slice a still hot, just-baked cake or cookie, that steam comes off of it. That is because you are opening a surface - slicing these little pockets open, these little pockets of steam.