- Discusses how cookies refrigerated the longest will be the chewiest and moistest, with a darker coloring and less spread.
- Credit this to the drier dough that is created by putting it in the fridge.
- Found that their cookies were denser, and that the longer the dough was chilled, the less spread that the cookie had
- Credited this to the hydration of the dough, saying that the longer the dough sat, the more time the sugar and flour had to absorb the liquids
- This gave the dough a drier consistency and affected the final product
- It was found that over time, chilled cookie dough results in darker color, and more pronounced flavor
- As the cookie dough chilled, it gradually dries out, concentrating the flavors of all the ingredients
- Also affects the texture of the cookie because the drier the dough, the more concentrated the sugar
- Baking powder
- Baking soda
- Vanilla extract
- Cookie Sheets
- Measuring Cups & Spoons (both dry & liquid)
- Make large amount of cookie dough
- Measure out 30 equal balls of cookie dough - 1 Tbsp each
- Divide into three equal sections. Label sections into original, 24 hours refrigerated, 48 hours refrigerated (10 balls each)
- Put 24 hours refrigerated section and 48 hours refrigerated section into the fridge.
- Measure mass of each of the balls. Record the average mass.
- Put original cookies (total of 10 balls) onto cookie sheet.
- Bake for 9 minutes at 375°F
- Take out of oven. Measure mass of each of the cookies. Record average mass.
- Record average width of cookies
- Record any qualitative observations on the flavor, texture, and appearance of cookies
- Repeat procedure for each batch of cookie dough (with 24 hours in between each batch)
- Analyze and compare results of all three batches of cookies.
- Interpret data
Qualitative Observations After Baking:
- light yellow
- lots of cracks
- rose after baking but not a significant amount
- breaks easily
- not burnt anywhere
- no strong flavor
- center of cookie rose the highest after baking and is the most dense
- more white in appearance
- much doughier
- more flavorful
- inside texture is denser
- minimal cracks
- not as uniform in shape
- more malleable
- slightly undercooked
- smooth to touch
- overall tastes better than batch 1
- rose the most in the middle
- more well done on the outside
- similar flavor to batch 2
- less crumbly
- more raw on the inside than batch 2
- bottoms most crispy
Refrigerating cookies results in a tastier, denser, doughier cookie. Cookies need to be refrigerated in order for flour and sugar to absorb liquid and for fat to solidify. While refrigeration helps in the improvement of cookies, there is a maximum amount of refrigeration that will result in a noticeable difference. After 24 hours of refrigeration, there is not a noticeable difference.