{"id":78,"date":"2020-04-27T08:29:45","date_gmt":"2020-04-27T12:29:45","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=78"},"modified":"2021-05-28T11:39:45","modified_gmt":"2021-05-28T15:39:45","slug":"chocolate-chip-cookies","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-3-biscotti-or-chocolate-chip-cookies\/chocolate-chip-cookies\/","title":{"rendered":"Chocolate Chip Cookies"},"content":{"rendered":"

NOTE: If you have a tree-nut allergy, it is easy to simply leave out the nuts from this recipe.\u00a0<\/span><\/h3>\n

Chocolate Chip Cookies<\/h2>\n

Using\u00a0this “basic chocolate chip cookie” recipe, we will compare the fat source between two batches of cookies:\u00a0butter\u00a0and\u00a0butter flavored shortening \u2013 how might the different properties of these fats affect the outcome?<\/span><\/p>\n

    \n
  • Butter is ~80% fat and ~20% water, and it melts at a lower temperature than butter-flavored shortening.<\/span><\/li>\n
  • Shortening is 100% fat, and melts at a higher temperature.\u00a0Here are some facts about shortening from the manufacturer:<\/span>\n
      \n
    • 50% Less saturated Fat than Butter.<\/span>
      \n Crisco: 3g Saturated Fat per tablespoon<\/span>
      \n Butter: 7g Saturated Fat per tablespoon<\/span>
      \n Crisco contains 12g total fat per serving.<\/span><\/li>\n
    • Excellent source of the Omega-3 fatty acid, \u03b1-linolenic acid (ALA). Contains 710mg of ALA per serving, which is 44% of the 1.6g Daily Value for ALA.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

      Flour in cookie baking.\u00a0<\/em>The protein in the flour sucks up the liquid (forming gluten)\u2026so a higher protein flour gives a drier, flatter, crisper cookie that holds together better while a low protein flour gives a softer, tender, puffed cookie (the leftover liquid turning to steam puffs the cookie).<\/span><\/p>\n

      Mixing fat with flour limits the gluten formation (since gluten formation requires water). We also know that fat is hydrophobic and non-polar \u2013 it is\u00a0<\/em>insoluble\u00a0with water, hence mixing fat with flour coats the starch granules in fat and limits the access to water.<\/em><\/span><\/p>\n

      The use of egg for our liquid will limit the spread of the cookies (the protein in the egg “sets” quickly in the hot oven and keeps the cookies from spreading.<\/span><\/p>\n

      Materials<\/h2>\n\n\n\n\n\n\n\n\n\n
      Medium and Large mixing bowl<\/span><\/td>\nOven<\/span><\/td>\n<\/tr>\n
      Liquid measuring cup<\/span><\/td>\nHot gloves\/oven mits<\/span><\/td>\n<\/tr>\n
      Dry measuring cups<\/span><\/td>\nParchment paper<\/span><\/td>\n<\/tr>\n
      Measuring spoons<\/span><\/td>\nBaking sheets (2)<\/span><\/td>\n<\/tr>\n
      kitchen\u00a0thermometer<\/span><\/td>\nWhisk or Wire mesh strainer<\/span><\/td>\n<\/tr>\n
      Electric Hand mixer<\/span><\/td>\nCooling rack<\/span><\/td>\n<\/tr>\n
      Rubber spatula<\/span><\/td>\nNon-stick cooking spray<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      Ingredients<\/h2>\n

      Makes ~30\u00a0cookies\u00a0 <\/em><\/p>\n\n\n\n\n\n\n\n
      1\u00a0cup coarsely chopped nuts: walnuts or\u00a0 pecans <\/span><\/p>\n

      (if you are allergic \u2013 leave these out)<\/strong><\/span><\/td>\n

      		1 cup\u00a0sugar<\/span><\/td>\n<\/tr>\n
      2 Tbsp\u00a0 butter<\/span><\/td>\n1 large egg<\/span><\/td>\n<\/tr>\n
      1 and \u00bd cups all-purpose flour<\/span><\/td>\n1 Tbsp\u00a0vanilla extract<\/span><\/td>\n<\/tr>\n
      10\u00a0Tbsp of butter<\/em> or<\/u><\/strong><\/span><\/p>\n

      10\u00a0Tbsp of butter flavored shortening (e.g. Crisco)<\/em><\/span><\/p>\n

      1 batch of each<\/em><\/span><\/td>\n

      		1\/4 tsp baking soda<\/span><\/td>\n<\/tr>\n
      1 cup semisweet chocolate chips (6 ounces)<\/span><\/td>\n\u00a03\/4\u00a0tsp salt<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      Instructions<\/h2>\n

      When you see text in boldface blue font<\/strong><\/span>. You should document that step with a photo within the narrative on your blog.<\/em><\/h3>\n

      Roast the nuts<\/strong>\u00a0(Optional – if you are allergic to tree-nuts, then omit)<\/h3>\n
        \n
      1. Preheat the oven to 350\u00b0F.<\/span><\/li>\n
      2. On a baking sheet, roast the nuts for 3-5 minutes. Pay close attention \u2013 the nuts will be fragrant when roasted, but they can quickly burn. Pay attention to your observations, not the clock. When the nuts are roasted, stir in\u00a0the 2\u00a0tbsp of butter while the nuts are still hot<\/strong><\/span>.<\/span><\/li>\n<\/ol>\n

        Make the dough<\/strong><\/h3>\n
          \n
        1. Turn the oven up to 375\u00b0F.<\/span><\/li>\n
        2. Measure out the flour.\u00a0It is important to measure the flour correctly<\/em><\/span>\n
            \n