Choco Chip Cookies - Baking at Home

CHOCO CHIP COOKIES

During quarantine, I have been baking up a storm for I have
nothing else to do. While I was at home my phone broke because I dropped it
on the concrete when I was walking to the dairy. Now, I am unable to access the
photos I had taken while I was baking these cookies. This
recipe makes about 25 cookies.

Ingredients - 

125g butter softened

¾ cup white sugar

1 teaspoon vanilla extract

1 egg

2 cups Edmonds standard plain flour

1 teaspoon Edmonds baking powder

½ - 1 cup choco chips

Directions - 

Pre-heat oven to 190°C on bake. ( Take everything out
before turning the oven on. )

Cream 125g butter softened, sugar, and vanilla extract in a medium bowl until light and fluffy.

Add egg. (beating well making sure to mix it properly)

Sift flour and baking powder into the bowl and fold together.

As you are mixing the flour and baking powder in add the choco chips and fold into mixture.

Roll heaped teaspoonsful of the mixture into balls and place on an oven tray.

Flatten slightly with a floured fork so it doesn’t stick.

Place in preheated oven for about 12 minutes or until golden.

Conclusion - 

The cookies turned out amazing! It has a good flavour and

texture making the cookies even better. My mother and I loved

them and we would definitely recommend to cookie lovers or

anyone who is willing to try them. 

Food Tech - Cookies

BAKING COOKIES

Today for cooking we made chocolate and cranberry cookies. Making the cookies took 2 days and lots of patience because we had to wait for the dough to chill in the freezer overnight. Creating the dough took hard work and very elaborate instructions but was worth it in the end. 

DAY 1 -

We first started off by creaming the marge, sugar, and vanilla essence into a light and creamy mixture to incorporate more air into it. After that, we added 2 eggs one at a time making sure that they were well mixed in before we put the other one in. Then we sifted the flour, and baking powder onto a plate so we could make sure that it was smooth and to get that done while we were preparing the mixture. adding the flour and baking powder we pushed them both together making sure not to mix it. After the dough was partly formed we added the cranberries and chocolate chips give us more then just a normal cookie. When that was done we picked up the batter and put it in a short, thick snake onto some baking paper, making sure that it doesn't stick. then we put them all in the freezer making sure we put our names so we know whos is whos.

DAY 2 -

We started off by pre-heating our ovens to 180 on fan back to make sure our ovens are on temperature before we put our cookie dough in. After we got them out of the freezer we used our hand to gently mould it to make it more pliable. After that, we weighed it so we know how many grams should be in each cookie. We had to divide out grams by 12 so we have 12 equal balls of dough. After we finished rolling the dough into balls we placed them on a piece of baking paper spacing them equally to give them space to spread out into the desired shape of our cookies. We put them in making sure to turn them 7 minutes after putting them in. As 1 person in my group was keeping their eyes on the cookies the rest of us washed, and dried the dishes as well as wiping down the bench and tring to keep out of the way of our cookie watcher. After they were done cooking we set out some wooden boards to put the trays on so we don't burn the bench we were working on. Letting them cool we set them out to everyone in our group and putting them away to eat when we get home.

TASTING -

When I got home I took a bit out of the cookie as the chocolate chips had hardened up on the outside but the inside was still a little soft. The cookie its self was soft on the inside and had a little crunch on the outside giving it a mix of both textures. The cranberries we dry but when they were getting baked the moisture was going out of the cookies and it tasted like some of it went into the cranberries. they gave the cookie another flavour instead of having a plain and normal chocolate chip cookie. It was tall but had a little bit of wideness which I like about cookies so the shape and tallness were perfect for me. Not only did it taste good but the golden brown finish made them look perfect and immaculate. Cookies had always been a favourite for me and I would normally just eat them without care but now that I have made them I have more appreciation for those who do this every day just to earn that little bit of money.

CONCLUSION -

In conclusion, these cookies were perfect tasting and shape-wise but I all so had so much fun making these with my friends from my little group. 

The Science Of Baking

For kete this term Caila and I have been learning about the science of baking and it was a very complicated task. We needed to find out what would happen if we were to change a recipe by one thing.

First we changed the cookies recipe by doing a white vs brown sugar. it didn't make that much of a difference except that the brown sugar spread the more than the white. The brown sugar also dissolved in the butter.

For the cakes we decided to do 3/4 cup water vs 3/4 cup milk. The cake with the water was more moist than the one with the milk and it would also rise more then the milk if you were to lightly touch it.

In the end we found out that you need to be precise with your ingredients because if you aren't then you might end up with a clump of dough.