Project Results

About This Project

I tried out a new Salted Tahini Chocolate Chip Cookies recipe yesterday. I was very surprised to find this unique step "place it in the freezer for no less than 12 hours".

For this study I will be comparing cookies where the cookie dough has been frozen for 12 hours vs. cookies where the cookie dough is at room temperature. My hypothesis is that if the cookie dough balls are frozen for 12 hours, it will produce a softer cookie.

As a backer you are invited to participate in 🍪 eating.

Ask the Scientists

What is the context of this research?

I've been a big fan of Molly Yeh's blog and recipes for the last month. Yesterday, I made a batch of her Salted Tahini Chocolate Chip Cookies for the first time. I found it surprising that the recipe required me to "place it [the cookie dough balls] in the freezer for no less than 12 hours". This is the first time I had encountered a step like this. I turned off my preheated oven and while waiting for my dough to freeze was inspired to run this experiment.

What is the significance of this project?

To my knowledge, there is no scientific study that has studied how freezing cookie dough for 12 hours affects the final outcome of the cooked cookie. This is the first study of this kind.

What are the goals of the project?

I will make 4 batches of the Salted Tahini Chocolate Chip Cookies. All cookies will use the same ingredients and baking methods. The experimental variable is freezing the cookie dough for 12 hours at 0 degrees Celcius after the cookie dough has been scooped out with the ice cream scoop. My control will be cookies that are baked immediately (at room temperature) after scooping out onto the cookie sheet. My hypothesis is that if the cookie dough balls are frozen for 12 hours, it will produce a softer cookie.

Molly claims "this will allow the gluten in the flour to relax and will give you a tender soft cookie. do not skip this step."