Western Mindanao State University

College of Engineering
Department of Industrial Engineering
Normal Road, Baliwasan, Zamboanga City

BAKING CHOCOLATE CHIP COOKIES

THE 1ST ITERATION

Submitted to:
Engr. Ivy L. Francisco

Submitted by:
Ahmad, Merhan
Alegarbes, Jaya
Almonia, Evith
Baguasan, Almiko
Bello, Allen
Ismael, Abdul Ajid
Talosig, Edzel
(BSIE-4)

September 20, 2021

 BAKING CHOCOLATE CHIP COOKIES
ITERATION 1

FIGURE 1. Iteration 1 in a Spiral Model

CONCEPT OF REQUIREMENT
Chocolate Chip Cookie Requirements:

• The chocolate chip cookies must have a medium brown color.

• The cookie dough must be medium soft in texture to achieve soft crunch baked
cookie.
• The chocolate chips must be dominant in the mixture to be identified as
chocolate chip cookie
• The texture of the baked cookie must be crunchy outside and soft inside.
• The sugar level of the cookie must not be too high.
• The cookie must not be overbaked.
• The cookie must be regular in size and should be uniform.
• The chocolate used must be high quality.
• Special ingredient of the cookie must not scatter outside the cookie.
Stakeholder Requirements:

• Chocolate chip cookies must not be burnt.

 • Chocolate chip cookies must be soft but crunchy.
• Chocolate chip cookies must have a good texture.
• Chocolate chip cookies should taste good.
• The sweetness must only be right. Not too high.
• Nicely packed.

CONCEPT OF OPERATION

• The baker wants to be able to produce quality chocolate chip cookies that will receive
good feedback from its customers.
• The customer wants quality cookies that will satisfy their cookie cravings.

Alternatives for Initial Plan

❖ INGREDIENTS:
• Butter (50g)
• Powdered Sugar (1/3 cup) (Alternative: optional, we can opt not to put
powdered sugar)
• 1 Egg or Milk (3 to 4 tbsp)
• Vanilla (1 tsp)
• All-purpose Flour (1 ¼ cup)
• Baking powder (1 tsp)
• Chocolate chunks or chips (1/4 cup)
• Special Ingredient Alternatives: Choosing among different quality chocolate
(Nutella, Goya, Choco syrup, or anything that is available in the grocery store)

❖ MATERIALS OR EQUIPMENT:
• Oven (Alternative: if oven is not available, we can use a big pan where a tray of
cookies can fit)
• Mixing Bowl
• Measuring Cups
• Sifter
• Rubber Spatula (Alternative: any spoon may do for mixing)
• Cookie Tray
• Cookie cutter (Alternative: optional for variation of shapes only, if not; round
cookies will be prepared)
• Parchment Paper (Alternative: Aluminum Foil)
 ❖ PROCEDURE FOR CHOCOLATE CHIP COOKIES
• Pour 1tbsp of chocolate in a row or column into the baking sheet and set aside
in the fridge for 30 minutes. This will serve as filling for the cookies.
• In a bowl, mix ¼ cup melted butter, ½ tsp vanilla, and ¼ cup powdered sugar.
Use rubber spatula for mixing.
• After mixing, sift 1 cup of all purpose-flour and ½ tsp baking powder using the
steel sifter or strainer. (Add gradually not all directly)
• Add ¼ cup chocolate chunks after sifting and mix well.
• Pour 3 to 4 tbsp milk then mix all the ingredients to create the dough.
• After 30 minutes, get back to chocolate. Scoop from the dough (Alternative:
sizes may vary based on the scoop. Can be 1tbsp or more) and flatten to put
chocolate in its center and shape it roundly (Alternative: can use cookie cutter
for different shapes).
• Pre-heat oven at 390 F for 20 mins.
• After setting the frozen chocolate dough, put it on the baking sheet and bake in
the pre-heated oven.
• After baking, let the baked cookies cool for 5 minutes and sprinkle with
powdered sugar for toppings and serve.

❖ INITIAL STEPS OF THE GROUP

1. One or two members will buy the ingredients (materials or equipment will be
borrowed)
2. Members not assigned in buying the ingredients and baking must contribute
fair share for the cost incurred in buying the ingredients
3. One member will house the cooking, together with the chosen one or two
members (optional: all members will be present in one house)
4. The baking process will be documented
5. First prototype will be taste-tested by the members or by relatives
6. Remake the procedure or adjust ingredients based on feedback

Constraints

• Limits on ingredients (availability)

• Limits on materials/equipment (availability)
• Limits on skills in baking
• Where to house the baking?
• Health and Safety Protocols due to COVID19 may limit our team meetups