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Chocolate Chip Cookie

Transcript: By; Johan Thomas & Jason Girboan Chocolate Chip Cookie Story The Story It was 1930 in the Toll House Inn in Massachusetts, Ruth Wake-field was busy taking orders of hungry people when she ran out of baker's chocolate and instead put a pack of Nestle chocolate chunks in the dough and baked it. She served it to the customers and they loved. The cookie became a staple and soon Nestle heard about the cookie and ask to buy the recipe for the cookie and soon they were selling packages of the cookie with the recipe in the back of the package. Timeline Title Ruth Graves Wake-field was born on June 17, 1903. She grew up in Eaton, Massachusetts where she was educated about foods. After she got married she bought a lodge house. She then opened a business called the Toll House. Where she invented the chocolate chip cookies. Then in 1939 Nestle bought the chocolate chip cookie recipe and guaranteed Ruth a life time supplies of cookies. As soon as the chocolate chip cookie was invented the world was in craze after the chocolate chip cookies. The inventor The Inventors The Chocolate Chip Cookie Ruth Graves Wake-field Eating raw dough can cause disease because you are eating raw eggs and the dough contains bacteria Positive & Negative Positive & Negative Negative Positive It'll bring a smile to your face seconds after taking a bite It's scrumptious Dark chocolate in some Chocolate Chip Cookies can make you avoid things like high cholesterol oxidation problems Chocolate Chip Cookie Recipe Recipe Recipe Original Nestle Toll House Chocolate Chip Recipe Original Nestle Toll House Chocolate Chip Cookie Recipe Sources Sources

Chocolate Chip Cookie

Transcript: Baking Soda Works Cited Sodium bicarbonate (NaHCO ) Releases CO gas when it comes into contact with acid brown sugar Brown Sugar Sugar and Salt By: Sachi Kurup 2 Thank you!!! The Great Cookie Experiment: Butter Temperature. (2013, June 26). Sweeteners. (2003). Salt: Adds flavor as well as controls the gluten development, so there is no breaking Large amounts of sugar attract water (hygroscopic), to prevent too much gluten sugar establishes an overall pH Now enjoy some cookies chewy cookie 95% sucrose slightly bitter acidic 3 • 8 tablespoons of salted butter (slightly melted) • ½ cup white sugar (I like to use raw cane sugar with a coarser texture) • ¼ cup packed light brown sugar • 1 teaspoon vanilla • 1 egg • 1½ cups all purpose flour (more as needed) • ½ teaspoon baking soda • ¼ teaspoon salt (but I always add a little extra) • ¾ cup chocolate chips Recipe Egg Leavening Agent Miller, A. (2014, September 4). The Science Behind Baking Your Ideal Chocolate Chip Cookie. Chocolate Chip Cookies Emulsifier Binding Agent toughen structure offsets with the fat (butter) and the sugar Provide liquid McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. Flour Adds to the chewiness, but since it is not melted there is still structure to the cookie. Slightly puffy/cakey retain moisture inhibits too much gluten formation Since the butter is still slightly solid it creates steam while baking acting as a leavening agent as well White Sugar harder/chrunchier cookie Browns when baked colorless/ordorless neutral flavor Butter Helps create the gluten All-purpose flour = soft flour (not too much gluten) Doucleff, M. (2013, December 3). Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat.

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