In baking, which ingredient is often used to add moisture to cookies?

In baking, the inclusion of eggs is vital for adding moisture to cookies. Eggs contain both whites and yolks; while the whites provide structure, the yolks are rich in fat and contribute moisture, which helps create a tender texture in the finished product. Additionally, eggs play a crucial role in binding other ingredients together, enhancing the cookie's overall consistency.

While ingredients like milk, water, and honey can also add moisture, eggs are particularly significant for achieving the right balance of moisture and structural integrity in cookies. Milk may add some moisture but typically has a different role in contributing flavor and richness. Water is generally not used for moisture in cookies because it can lead to a dense and tough texture. Honey does impart moisture and sweetness but is more often utilized for flavor and gives a distinct characteristic to the cookie rather than the primary source of moisture. Therefore, the use of eggs stands out as the most effective and multifaceted ingredient for adding moisture in cookie baking.