Preparation
Ingredients
- Sugar 80g
- Unsalted butter 20g
- All-purpose flour 95g
- Chocolate chips 5g
- Baking soda 1/4 tsp
- Salt 1/4 tsp
- Vanilla extract 1 tsp
- Eggs 0.5
We obtained the ingredients from 759 and Wellcome.
Equipment
- Electric mixer
- Electronic balance
- Spatula
- Bowls
- Ruler
- Knife
- Toothpicks
We already had all equipment in our own kitchen! (we are baking lover 😝)
We took measurements of ingredients before the start of our cookie production!
We kept all ingredients constant (controlled variables) except for the amount and types of Sugar.
Sample A: All White Sugar (80g)
Sample B: All Brown Sugar (80g)
Sample C: White Sugar (40g) + Brown Sugar (40g)
Let's start!
The experiment results matched our hypothesis, in which cookies made with Brown sugar rose higher when baking, the appearance was thicker, and the texture was softer. While cookies made with White sugar spread wider when baking, the appearance was thinner, and the texture was harder and crispier.
Except for the spreadability, rising and texture are the dependent variables that we expected can be studied, the appearance (browning of cookies) can also be obviously observed. cookies made with Brown sugar had a more brown appearance while cookies made with White sugar looked lighter in colour.
However, the experiment result is not very obvious due to the possible errors below.
Sample A: All White Sugar (80g)
Sample B: All Brown Sugar (80g)
Sample C: White Sugar (40g) + Brown Sugar (40g)
Let's start!
Preheat oven to 180 degrees Celcius.
In a large bowl, whisk together the flour and baking soda.
In a large bowl, beat the butter and sugar with electric mixer on medium
speed until light and fluffy for about 5 minutes.
Add the salt, vanilla, and eggs. Beat until well mixed on low speed for about 1
minute.
Add flour mixture, chocolate chips and mix until just combined.
Drop doughs (1 tablespoon each) on baking sheets lined with parchment paper.
Bake the cookies for 10 minutes.
Remove from oven, and let the cookies cool completely.
Measurements
Spreadability of cookies
We used a ruler to measure the diameters of sample A, B, C.
Rising of cookies
We used a ruler to measure the heights of sample A, B, C.
Texture of the cookies
In this part, we are going to measure the hardness of the cookie by using the toothpicks.
1. Mark 0.5cm mark (H0) on each of the toothpick
2. Insert the toothpick to the cookieA, B, C respectively until reaching the Mark(H0)
3. Apply 100g force which is measured by weight balance to each toothpick
4. Measure the depth of toothpick and mark as H1
5. H1-H0= delta H i.e. total of length of toothpick insert by using constant force
6. the larger the delta H, the softer the cookie is
Delta H of B>C>A
Conclusion
Spreadability of cookies
We used a ruler to measure the diameters of sample A, B, C.
Sample A
|
Sample B
|
Sample C
|
|
Diameter
|
Rising of cookies
We used a ruler to measure the heights of sample A, B, C.
Sample A
Sample C
Sample B
Sample A
|
Sample B
|
Sample C
|
|
Height
|
Texture of the cookies
In this part, we are going to measure the hardness of the cookie by using the toothpicks.
1. Mark 0.5cm mark (H0) on each of the toothpick
2. Insert the toothpick to the cookieA, B, C respectively until reaching the Mark(H0)
3. Apply 100g force which is measured by weight balance to each toothpick
4. Measure the depth of toothpick and mark as H1
5. H1-H0= delta H i.e. total of length of toothpick insert by using constant force
6. the larger the delta H, the softer the cookie is
Delta H of B>C>A
   |
| Step1 Step2 Step3 |
 |
| Step 4 |
Conclusion
The experiment results matched our hypothesis, in which cookies made with Brown sugar rose higher when baking, the appearance was thicker, and the texture was softer. While cookies made with White sugar spread wider when baking, the appearance was thinner, and the texture was harder and crispier.
However, the experiment result is not very obvious due to the possible errors below.
Limitations & Possible Errors
Temperature of oven
Although we have set the temperature of the oven to be 180 degrees Celcius, the actual temperature inside the oven may not be accurate. This may under / over-bake the cookies and affect the result of the experiment.
Size and shape of each baked cookie
Every cookie has different shapes before and after baking though we have tried to make them consistent. They can not be a perfect circle and there may be some angles and maybe more like oval shape. This may affect the accuracy of the measurement of diameter of the cookies, which determines the spread-ability result.
Every cookie has different shapes before and after baking though we have tried to make them consistent. They can not be a perfect circle and there may be some angles and maybe more like oval shape. This may affect the accuracy of the measurement of diameter of the cookies, which determines the spread-ability result.
Loss of reagent in the cooking process
Some of the ingredients may left on the container in the transferring process, leading to the inaccurate of amount of each ingredients. Verification of results are occurred.
Improvements
Put a kitchen thermometer into the oven
The thermometer put inside the oven can ensure the temperature (180 degrees Celcius) inside the oven more accurately, which can ensure the baking process of the cookies.
Use mold and Weigh to get constant cookie doughs
We may use the electronic balance to measure each of the cookie doughs to obtain a constant cookie dough weight an size, so as to keep everything as constant as possible, and to reduce the variation of baking time needed.
Choose the more round and smooth cookies
Although we cannot control the shapes of cookies after baking, we can choose those which are smoother and more circle-like cookies for us to measure the diameter, so as to compare the spreadability.
Use mold and Weigh to get constant cookie doughs
We may use the electronic balance to measure each of the cookie doughs to obtain a constant cookie dough weight an size, so as to keep everything as constant as possible, and to reduce the variation of baking time needed.
Choose the more round and smooth cookies
Although we cannot control the shapes of cookies after baking, we can choose those which are smoother and more circle-like cookies for us to measure the diameter, so as to compare the spreadability.
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