Macromolecule cooking lab

Estevan Yoguez
Biology class
September/6/22
Introduction: Chocolate chip cookies are a dessert that will bring you the comfort of home. A

cookie that can be very simple but complicated. Chocolate chip cookies originated in Whitman,

Massachusetts. The original recipe was created in the late 1930s by Ruth Wakefield who famously

ran the Toll House restaurant. And this dessert was created with the intention to accompany ice

cream. A dessert that can be changed in many ways. The cookies connect to carbohydrates due to

the sugar that the cookies obtain. These cookies connect to lipids as the cookies contain butter

which is a lipid. These cookies connect to protein because the recipe consists of egg which is a

protein. Chocolate chip cookies connect to nucleic acids because the protein in the cookies needs

nucleic acids in order to function.

Objective: My objective is to see the height of the cookie as I increase and decrease the amount
of baking soda in the recipe. One will be the normal batch and the other two will be the batches
that are being experimented on.
Hypothesis: If I increase the amount of baking soda, Then the cookies height will increase.

Materials:
 1 (250milmeter) ½ cup of all-purpose cooking flour
 1 ¼ teaspoon (4g) Diamond crystal or ¾ (4g) Morton kosher salt
 ¾ cup (1 ½ stick; 169g) unsalted butter
 1 cup (200g) (packed) dark brown sugar
 ¼ cup (50g) granulated white sugar
 1 large unfertilized chicken egg
 2 large unfertilized chicken egg yolks
 2 Teaspoon vanilla extract in a bottle
  6 ounces (170g) bittersweet chocolate (60-70 % cacao) coarsely chopped or semisweet
chocolate chips
 Beater
 Whisk

 saucepan Beater (Batidora)

 large bowl
 Baking tray
 Parchment paper or wax paper
 Oven
 Stove

Procedure: Step 1
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda
in a small bowl; set aside.
Step 2
Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and
scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4
minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½
stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam
and sizzle, so test with one piece before adding the rest).
Step 3
Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is
incorporated, and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and
mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry
ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough
will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir
dough back together several times and let rest 5–10 minutes until scoops hold their shape as the
flour hydrates).
Step 4
Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-
lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly
(otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10
minutes. Let cool on baking sheets.
Do Ahead: Cookies can be made 3 days ahead. And can be stored at room temperature.
Data: The cookie with 2/4 teaspoon increase of baking soda increased in height by 0.8
centimeter. But the cookie with more baking soda seemed to not expand as much as the cookie
with the amount of baking soda the recipe called for.
Conclusion: I accept the hypothesis because the baking soda did make the cookies increase in height.
And I was able to see difference in height between the batch with more baking soda and less backing
soda. My first source of error was over mixing the dough for one of the batches causing the dough to be
sticky. The other error was that I didn’t realize that I didn't have butter at home and had to go to the
store and get butter. The first solution would have to read the instructions properly and not have over
mixed the dough. The second correction would have been to make sure that I had all the ingredients I
needed for the cookies at home.