Cookie Cooking

Overview

Objectives My experiment was designed to use the same cookie dough and alter the cookie dough only by temperature for a period of time to see the effects it had on taste and texture. Methods I used the same recipe for all the cookie dough, so I ended up tripling the recipe (dependent variable). Then I put the cookie dough balls either in the refrigerator or the freezer for either 5 hours or 24 hours (independent variables). The control variables were the oven temperature, bake time, and the baking sheet. Then I performed the experiment by baking cookies at the different intervals. All that was left was for my taste testers to eat the cookies. Results My testers overall picked Batch C as the BEST cookie, which was the cookie that was frozen for 5 hours. The next best cookie was Batch E which was frozen for 24 hours. These cookies had the best taste and texture to my taste testers. Conclusions My conclusion was that, YES the temperature of the cookie dough does make a difference in the way the cookie is baked. My results proved that cookie dough that is frozen tasted better than dough that was not. I found that when the cookie dough had time to combine in the colder temperature the molecules of the ingredients were able to be absorbed better which produced a better tasting cookie.

Competition history

• CSEF 2019 Product Science (Physical) (Junior Division Only) · Entry J2019

Resources

• CSEF project summary ↗

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