The Cookie Experiment

Overview

Objectives/Goals The objective of this experiment was to determine if the baking of the chocolate chip cookie was altered when using different types of baking sheets. Did the baking sheet alter the texture of the cookie or the taste? Methods/Materials I made a triple batch of chocolate chip cookies that I used for all cookies in the experiment, so the cookie dough was not a variable. Then I baked each cookie using six different types of cookie sheets; silicone Silpat, ridged Sur La Table sheet, stoneware baking sheet, Calphalon non stick baking sheet, insulated platinum baking sheet, and an aluminum baking sheet. All batches were baked at 350 degrees for 13 minutes. I used a cookie scoop so all the cookies were the same size. Then I let all the cookies cool on a rack for 10 minutes. Then the cookies were placed in a labeled Ziploc baggie. Testers had a plate labeled with all the cookies and they filled out the survey for my data. Surveys were collected and then I tabulated the results. Results The results were that YES the baking sheet does affect the way the cookie tastes and the texture of the cookie. The testers chose the cookie baked on the ridged Sur La Table baking sheet as the BEST cookie. They preferred this cookie for the taste and texture. Conclusions/Discussion The conclusion is that baking cookies is a science! Changing the material to bake a cookie on can alter the taste and texture of a cookie. I love to bake and this experiment has proven to me that I can alter the taste of food by changing the baking sheet of an ingredient. Some people think cooking is easy, but it can be difficult when trying to bake the perfect cookie.

Competition history

• CSEF 2017 Chemistry · Entry J0615

Resources

• CSEF project summary ↗

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