Group+5

=TOPIC IDEA FOR PROJECT: The Science of Chocolate Chip Cookies =

GROUP MEMBERS:
Charley Goodwin Hartlee Johnston Tricia Roederer Ben Potts Jacob Williams

Butter vs. Margerine Brown sugar vs. Sugar Chilled dough vs. room temp dough egg yolks vs. egg whites
 * Possible experiments:**

Oven Spot in oven Temperature cooked How long cooked
 * Contols:**

Color radius/thickness calories idea??? [|Nestle Recipe]
 * Measurements:**


 * Color Scale**


 * Directions**
 * 1) Microwave butter for 10 seconds
 * 2) Place in mixing bowl
 * 3) Add brown sugar and white sugar to the bowl
 * 4) Cream on speed 4 for 30 seconds
 * 5) Scrape bowl
 * 6) add 1 tsp vanilla extract
 * 7) Cream on 4 for 10 sec
 * 8) Scrape bowl
 * 9) Add 1 egg
 * 10) Cream on 4 for 10 seconds
 * 11) add second egg
 * 12) cream on 4 for 20 seconds
 * 13) Mix 1 tsp baking soda, 1 tsp salt and 2 1/4 cups flour
 * 14) stir flour mixture into other stuff slowly
 * 15) at one min scrape bowl
 * 16) then continue mixing
 * 17) scrape again at 2 mins
 * 18) continue mixing for 30 seconds
 * 19) Add in 12 oz of chocolate chips
 * 20) Stir for 30 seconds
 * 21) make cookies 40 +/- 2 grams
 * 22) Bake for 11 mins 30 secs at 375 degrees Fahrenheit

Control Batch All White Sugar All Brown Sugar Egg White Egg Yolks Diameters: Diameters: Diameters: Diameters: Diameters: Mass after: 38g Mass After: Mass After: Mass After: Mass After: 34g __36g__ http://www.culinate.com/articles/features/baking_chemistry http://www.dispatch.com/content/stories/science/2013/11/24/1-cakeschemistry.html http://www.finecooking.com/item/55415/the-science-of-baking-cookies http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat []
 * Data**
 * Ave: 36g**

[|http://en.wikipedia.org/wiki/Trans_fat#Chemistry]

http://highered.mcgraw-hill.com/sites/0078616441/student_view0/food_science_activities/cookie_chemistry.html