Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe (give below). Then, you will make a change to ONE variable. With this option, you will bake two batches of cookies. One batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not Butter
White sugar, Brown sugar, Molasses, Honey, Corn syrup
All-purpose bleached flour, Cake flour, Bread flower
Eggs, Heavy cream, Whole milk
Salt
Vanilla
Baking powder, Baking soda, Tartaric acid
Chocolate chips
Plain and butter flavored shortening
Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter
¼ cup + 1 tbsp white sugar
½ cup flour: All-purpose bleached flour
1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt
1 tsp vanilla
¼ tsp baking powder
1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium-mixing bowl. This means combine the dry ingredients into a wire mesh strainer while holding it over your mixing bowl. Gently stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a rubber spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet make sure the parchment lays flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the parchment paper.
10. Repeat for a total of 3 or 4 cookies
11. Bake the cookies for 10-12 minutes, or until the edges just begin to brown
12. When baked, carefully slide the parchment paper onto the cooking rack, and allow cookies to cool completely.
13. After using all your dough, make another batch of cookies altering the recipe .Follow the same procedure.
Option Two: You will still make two batches of cookies. However, you will make the cookies using two different cookie mixes. The mixes should still be the same flavor of cookie. For example, if you decide to bake peanut butter cookies, then both mixes should be for peanut butter cookies. You cannot use the ready to bake cookies. If you use option two, you need to state the mixes used and their recipes. (Basically just copy the list of ingredients and the instructions).
Option Three: If you already have a couple of favorite cookie recipes, then you can use them. Again, they should be for the same type of cookie. Just be sure to copy the recipe.
Cookie Comparison
Regardless of which option you choose, you will still have two batches of cookies to compare. Compare cookies based on the following criteria:
1. Spread vs puff: Rate spread and puff with a ruler
2. Tenderness: Rate tenderness on a scale of 1-10 with 1 being flat and rock hard and 10 being soft and chewy
3. Color: Rate color from 1-10 with 1 being raw, unbaked color and 10 being fully burned black
4. Taste: Rate taste from 1-10 with 1 being inedible and 10 being the best cookie ever
Record your values in the table below
Recipe One
Recipe Two
Spread vs Puff
Tenderness
Color
Taste
1. Prior to baking the cookies, which recipe did you think would give you better results?
2. Which recipe, overall, gave you better results?
3. What factors do you consider to be important in making the perfect cookie?
4. What would your recipe be for the perfect cookie?
Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe
(give below)
. Then, you will
make a change to ONE variable
. With this option, you will bake two batches of cookies. One
batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not
Butter
White sugar, Bro
wn sugar, Molasses, Honey,
Corn syrup
All
–
purpose bleached flour, Cake flour, Bread
flower
Eggs, Heavy cream, Whole milk
Salt
Vanilla
Baking powder, Baking soda, Tartaric acid
Chocolate chips
Plain and butter flavored shortening
Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter
¼ cup + 1 tbsp white sugar
½ cup flour: All
–
purpose bleached flour
1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt
1 tsp vanilla
¼ tsp baking powder
1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium
–
mixing bowl. This means
combine the dry ingredients in
to a wire mesh strainer while holding it over your mixing bowl.
Gently
stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light
and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a r
ubber
spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of
the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish
mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet
make sure the parchment lays
flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the
parchment paper.
10. Repeat for a total of 3 or 4
cookies
11. Bake the cookies for 10
–
12 minutes, or until the edges just begin to brown
Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe (give below). Then, you will
make a change to ONE variable. With this option, you will bake two batches of cookies. One
batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not
Butter
White sugar, Brown sugar, Molasses, Honey,
Corn syrup
All-purpose bleached flour, Cake flour, Bread
flower
Eggs, Heavy cream, Whole milk
Salt Vanilla
Baking powder, Baking soda, Tartaric acid Chocolate chips
Plain and butter flavored shortening Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter ¼ cup + 1 tbsp white sugar
½ cup flour: All-purpose bleached flour 1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt 1 tsp vanilla
¼ tsp baking powder 1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium-mixing bowl. This means
combine the dry ingredients into a wire mesh strainer while holding it over your mixing bowl.
Gently stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light
and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a rubber
spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of
the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet make sure the parchment lays
flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the
parchment paper.
10. Repeat for a total of 3 or 4 cookies
11. Bake the cookies for 10-12 minutes, or until the edges just begin to brown
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LabThreeThePerfectCookie.docx
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Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe (give below). Then, you will make a change to ONE variable. With this option, you will bake two batches of cookies. One batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not Butter
White sugar, Brown sugar, Molasses, Honey, Corn syrup
All-purpose bleached flour, Cake flour, Bread flower
Eggs, Heavy cream, Whole milk
Salt
Vanilla
Baking powder, Baking soda, Tartaric acid
Chocolate chips
Plain and butter flavored shortening
Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter
¼ cup + 1 tbsp white sugar
½ cup flour: All-purpose bleached flour
1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt
1 tsp vanilla
¼ tsp baking powder
1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium-mixing bowl. This means combine the dry ingredients into a wire mesh strainer while holding it over your mixing bowl. Gently stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a rubber spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet make sure the parchment lays flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the parchment paper.
10. Repeat for a total of 3 or 4 cookies
11. Bake the cookies for 10-12 minutes, or until the edges just begin to brown
12. When baked, carefully slide the parchment paper onto the cooking rack, and allow cookies to cool completely.
13. After using all your dough, make another batch of cookies altering the recipe .Follow the same procedure.
Option Two: You will still make two batches of cookies. However, you will make the cookies using two different cookie mixes. The mixes should still be the same flavor of cookie. For example, if you decide to bake peanut butter cookies, then both mixes should be for peanut butter cookies. You cannot use the ready to bake cookies. If you use option two, you need to state the mixes used and their recipes. (Basically just copy the list of ingredients and the instructions).
Option Three: If you already have a couple of favorite cookie recipes, then you can use them. Again, they should be for the same type of cookie. Just be sure to copy the recipe.
Cookie Comparison
Regardless of which option you choose, you will still have two batches of cookies to compare. Compare cookies based on the following criteria:
1. Spread vs puff: Rate spread and puff with a ruler
2. Tenderness: Rate tenderness on a scale of 1-10 with 1 being flat and rock hard and 10 being soft and chewy
3. Color: Rate color from 1-10 with 1 being raw, unbaked color and 10 being fully burned black
4. Taste: Rate taste from 1-10 with 1 being inedible and 10 being the best cookie ever
Record your values in the table below
Recipe One
Recipe Two
Spread vs Puff
Tenderness
Color
Taste
1. Prior to baking the cookies, which recipe did you think would give you better results?
2. Which recipe, overall, gave you better results?
3. What factors do you consider to be important in making the perfect cookie?
4. What would your recipe be for the perfect cookie?
Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe
(give below)
. Then, you will
make a change to ONE variable
. With this option, you will bake two batches of cookies. One
batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not
Butter
White sugar, Bro
wn sugar, Molasses, Honey,
Corn syrup
All
–
purpose bleached flour, Cake flour, Bread
flower
Eggs, Heavy cream, Whole milk
Salt
Vanilla
Baking powder, Baking soda, Tartaric acid
Chocolate chips
Plain and butter flavored shortening
Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter
¼ cup + 1 tbsp white sugar
½ cup flour: All
–
purpose bleached flour
1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt
1 tsp vanilla
¼ tsp baking powder
1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium
–
mixing bowl. This means
combine the dry ingredients in
to a wire mesh strainer while holding it over your mixing bowl.
Gently
stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light
and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a r
ubber
spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of
the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish
mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet
make sure the parchment lays
flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the
parchment paper.
10. Repeat for a total of 3 or 4
cookies
11. Bake the cookies for 10
–
12 minutes, or until the edges just begin to brown
Lab Exercise Three: Baking the Perfect Cookie
Option One: You will be making cookies using the control recipe (give below). Then, you will
make a change to ONE variable. With this option, you will bake two batches of cookies. One
batch using the control recipe; an experimental batch in which you change one of the ingredients.
Common Options for Recipe
Butter, Margarine, I Cant Believe Its Not
Butter
White sugar, Brown sugar, Molasses, Honey,
Corn syrup
All-purpose bleached flour, Cake flour, Bread
flower
Eggs, Heavy cream, Whole milk
Salt Vanilla
Baking powder, Baking soda, Tartaric acid Chocolate chips
Plain and butter flavored shortening Walnuts
Basic (Control) Recipe
2 tsp (teaspoons) butter ¼ cup + 1 tbsp white sugar
½ cup flour: All-purpose bleached flour 1/3 of an egg (1 tbsp beaten egg)
¼ tsp salt 1 tsp vanilla
¼ tsp baking powder 1/3 cup chocolate chips
3 tbsp (tablespoons) shortening
Procedure:
1. Preheat the oven to 375 degrees Farenheit
2. Sift together the flour, salt, and baking powder in a medium-mixing bowl. This means
combine the dry ingredients into a wire mesh strainer while holding it over your mixing bowl.
Gently stir the dry ingredients until all have sifted through.
3. Using a mixer (hand or electric), cream together the fat and sugar in a large bowl until light
and fluffy.
4. Add the liquid or egg and beat thoroughly, scraping down the sides of the bowl with a rubber
spatula.
5. Beat in the vanilla
6. On low speed, gradually add the dry ingredients until thoroughly combined. Scape the sides of
the bowl down with a rubber spatula.
7. Add the chocolate chips, beat 5 seconds on low. Use a rubber spatula to finish mixing well.
8. Cut several pieces of parchment paper to fit the baking sheet make sure the parchment lays
flat
9. Using a tablespoon, drop slightly heaped tablespoons of batter 2 inches apart onto the
parchment paper.
10. Repeat for a total of 3 or 4 cookies
11. Bake the cookies for 10-12 minutes, or until the edges just begin to brown
Applied Sciences
Architecture and Design
Biology
Business & Finance
Chemistry
Computer Science
Geography
Geology
Education
Engineering
English
Environmental science
Spanish
Government
History
Human Resource Management
Information Systems
Law
Literature
Mathematics
Nursing
Physics
Political Science
Psychology
Reading
Science
Social Science
Home
Blog
Archive
Essay
Reviews
Contact
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