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Chocolate Chip Cookies Lab Report

676 Words3 Pages

In class there was an experiment done to help learn the scientific method and how it is done. The experiment conducted was on chocolate chip cookies and how they changed when only one variable was changed in the recipe. After watching the video “The chemistry of cookies” we learned what was happening from the beginning to the end process of making a batch of cookies. The process that will have the greatest effect on the cookies we made is caramelization. Caramelization occurs at temperatures between 356 degrees Fahrenheit and 390 degrees. Caramelization is what happens to sugar molecules break down on high heat which forms the sweet and nutty flavors (the chemistry of cookies). This is important because the original recipe called for a temperature of 375 degrees and the experimental …show more content…

The cookies were said to have baked between 9 and 11 minutes so for both the control and experimental batch they were cooked for 10. Also, with both control and experimental batches no nuts were added. The only thing that changed between the recipes is the cookies temperature which changed from 375 degrees to 325 degrees. In the graph about appearance there will be a distinct difference between the two cookies. One cookie is light in color, while the other cookie is more carmelized in color and a darker brown. In the graph about texture we can see that the experimental cookie is much softer. The first cookie had more of a crunch to it,it was not hard but it had a crunch. While the second cookie had no crunch at all, it was just soft and broke apart without a snap. In the graph about smell and taste it is seen that the control group was not that much off from the experimental group. The control cookie was definitely completely cooked and had a caramelized smell and taste about it. The experimental cookie tasted a little raw and even had that raw cookie dough kind of smell to

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