Lab Make Up Report



Lab Make Up Report

Directions: Read the recipe. Then answer the following questions in complete sentences.

Mrs. Amici’s Chocolate Chip Cookies

1 cup butter

1 cup granulated sugar

1 cup light brown sugar

2 large eggs

1 tsp vanilla

2 2/3 cups flour

1 ½ tsp baking soda

½ tsp salt

12oz semi-sweet chocolate chips

1. How many sticks of butter does the recipe call for? ________________________

2. If it called for 1 ¼ cups what is that equal to: ___________________ stick(s)

3. With what tool and how do you measure the granulated sugar? ______________

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4. With what tool and how do you measure the brown sugar?________________

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5. With what tool and how do you measure the flour? ________________________

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6. What would you use to cream the margarine, sugars, and vanilla? _____________

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7. Name and define the cooking term in step 3. ______________________________

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8. What does tsp, in ½ tsp. salt, stand for? ________________________________

9. What utensil should you use to stir in the chocolate chips? __________________

10. Explain why in the directions it states “Bake 8 minutes OR until they begin to brown. ___________________________________________________________

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Directions: Read the two articles; All about Cookies & The Ultimate Guide to Chocolate Chip Cookies. Answer the following questions about the articles in complete sentences.

1) How are drop cookies made and give an example?

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2) How are bar cookies made and give an example?

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3) What are molded cookies?

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4) What are six basic ingredients that most cookies are made from?

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5) What fat is usually used when making cookies?

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6) Using baking powder instead of baking soda make the cookies _______ __________.

7) What does adding more flour do to the cookies? _____________________________

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8) What was the difference in the recipes with all granular sugar verses all brown sugar?

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9) When the dough was chilled, like we do in class, what type of cookies did this produce?

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10) When looking at all the final comparison pictures, what cookies do you prefer and why?

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The Ultimate Guide to Chocolate Chip Cookies



In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookie recipes work so you can make the PERFECT batch every time, whatever you consider to be perfect. You’ll be an expert on the anatomy of the chocolate chip cookie.

I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie. I halved and adapted the original Tollhouse recipe and that is what you see here. I kept everything the same through each recipe test, changing one key thing to see its effect and photographing the results for you.

Control Recipe

Yield: About 22 cookies

Ingredients

1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 ounces or 114 grams) unsalted butter

1/4 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons packed brown sugar

1/2 teaspoon vanilla

1 large egg

1 cup semi sweet chocolate chips

Directions

Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Baking Powder:

Removed baking soda from recipe and used 1/2 teaspoon baking powder. This produced results that were more cakey and puffed while baking.

Baking Powder AND Baking Soda:

Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread. The combination of the two leaveners produced the best results in my opinion.

MORE Flour:

Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread. The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.

MELTED Butter:

I replaced the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, I simply stirred the butter and sugars together then let sit for 5 minutes, until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were crisp at the edges.

All Granulated Sugar:

I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (called for in the control recipe) requires an acid (such as brown sugar) to react, these cookies fell very flat as you can see by the way the chocolate chips protrude.

All Brown Sugar:

I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.

24 hour CHILLED Dough:

I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking. This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.

Final

Comparison



the-ultimate-guide-to-chocolate-

chip-cookies/

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1. Preheat oven to 375 degrees.

2. Thoroughly cream together butter and sugars. Then combine eggs and vanilla into sugar mixture. In a separate bowl, combine the flour, baking soda and salt. Gradually beat flour, baking soda, and salt into creamed mixture.

3. Lastly, stir in the chocolate chips.

4. Form dough into 1-inch balls. Place on ungreased cookie sheet 2 inches apart.

5. Bake 8 minutes or until they begin to brown. Cool 10 minutes on wire cooling rack.

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