Johnson, Shante Chocolate Chip Cookie Lab Report

.docx

School

Saint Leo University *

*We aren’t endorsed by this school

Course

125

Subject

Chemistry

Date

Jan 9, 2024

Type

docx

Pages

Uploaded by AmbassadorGrouse3234

Running head: TO BAKE THE PERFECT COOKIE 1 Manipulating the Chemistry of Cookie Components to Bake “The Perfect Cookie” Shante Johnson Saint Leo University SCI-125SC-OL01

TO BAKE THE PERFECT COOKIE 2 Manipulating the Chemistry of Cookie Components to Bake “The Perfect Cookie” Good baking takes cues from chemistry to produce the most delectable treats. A chocolate chip cookie, a classic despite its myriad forms, exemplifies this reliance on the chemistry of baking. While individual preference must be considered when discussing the “perfect” cookie, for the purposes of experimentation, desirable features can usually be categorized as puff, tenderness, color, and sweet taste. The protein content of flours can help or hinder the formation of gluten, affecting the chewiness and texture of the baked good, while brown sugar can yield an appealing color via the chemistry of darkening reactions like caramelization and Maillard reactions. This lab explored the inclusion of specific ingredients to result in a superior cookie that exemplified the beloved classic. It was hypothesized that if cake flour replaced all-purpose flour, then low protein would inhibit gluten formation; if brown sugar was used instead of white sugar, then the cookie would attain a mouthwatering golden shade, and if baking soda was used instead of baking powder, then more air would yield a puffier cookie. Through the distinct impacts of these ingredients, the experiment intended to synthesize the perfect cookie recipe. Materials and Methods  Medium and large mixing bowls, sieve or wire strainer, hand or electric beater, baking sheet(s), parchment paper, cooling rack The following ingredients should be halved equally between the control and variable recipes:  1 1/3 tbsp (4 tsp) butter  ½ tsp salt  ½ tsp baking powder  6 tbsp shortening  1/8 cup + 2 tbsp white sugar

TO BAKE THE PERFECT COOKIE 3  2/3 of an egg (2 tbsp beaten egg)  2 tsp vanilla  2/3 cup chocolate chips For the control recipe: ½ cup all-purpose flour For the variable recipe: ½ cup cake flour The oven was preheated to 375°F while the control batter was prepared. Half of the flour, salt, and baking powder were sifted into a separate bowl. Butter, shortening, and sugar were beaten until a creamy mixture had been achieved, to which egg was beaten into, and then vanilla extract. Residue on the side of the bowl was scraped periodically to ensure that beating combined all ingredients completely and consistently. Chocolate chips were incorporated last, and with only enough agitation to ensure even distribution. To ensure relatively comparable sized cookies, each was one rounded tablespoon of dough. The first batch of cookies was baked on parchment paper until their edges began to brown, then removed and allowed to cool on a wire cooling rack. The process was repeated for the variable recipe, changing only the type of flour for cake flour. When both batches of cookies were completely cooled, cookies from both recipes were measured for spread (width) and puff (height), in inches. Tenderness, color, and taste were rated and recorded on a 1 to 10 scale. Classmates contributed ratings for cookies baked with other variables changed in the recipes: specifically brown sugar in place of white sugar, baking soda in place of baking powder, egg white and whole milk in place of whole eggs, and margarine in place of butter. Results 1 The results indicate that deviations from the control recipe yielded mixed results, though all variations impacted rankings statistically significantly. Substitutes or alterations to the protein

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version