The process

Feb 08, 2015

The processCreamed Butter
                
Melted Butter
                
I measured the temperatures of both of the batters. The melted butter batter was a tad bit higher in temperature compared to the creamed butter version. This was expected since I melted the butter in the microwave thus bringing up the temperature of the batter.
                
creamed ^

melted ^
I labeled the parchment paper with 350°, 375°, and 400°. I will be baking the cookies for 25 minutes for each batch. I will also be testing room temperature batter vs. refrigerated batter.
Cookies are coming soon!

1 comment

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Noll Steinweg

We could hook you up with some temperature logging equipment to make sure your oven is calibrated between batches.

Feb 08, 20151

Cindy WuResearcher

Noll, that would be rad! The best way to do this is probably to have multiple ovens running at the same time. Unfortunately, I don't think my kitchen was designed for science. :weary:

Feb 08, 20150

About This Project

One step closer to the perfect chocolate chip cookie

Experiment.com

The chocolate chip cookie recipe has never been standardized. If you've alway wondered what goes into making a chocolate chip cookie chewy, cakey, or crunchy then you're going to like this project. I plan to make 8-10 batches of cookies at three different temperatures switching out one independent variable at a time. I will start by comparing creamed butter to melted butter. For every $100 contributed to this project, I will test an additional variable. You're also invited to join me at my home and eat the cookies if you become a backer.