Daria's Perfect Chocolate Chip Cookies

Background Information.

The butter is mostly fat so it can tenderizes the dough. The butter starts with making the cream when the milk and the cream sits out the fat molecules starts to rise up to the top and then you stir it the fat starts to get clump up

Hypothesis

I predict that when you put too much butter on the cookies it’s going to get mushy and it’s going to fall apart.

Procedure

1. Put one ½ cup of butter in a bowl
2. Put one ⅓  cup of sugar in a cup
3. Then you add ½  cup of brown sugar and 2 large eggs
4. Then you beat in three cups of flour mixture and then you add two cups of semi sweet chocolate chip cookies.

Data/Results

	Two whole sticks of butter	One and a half sticks of butter
Observations	Cookies were wider Cookies were more moist Cookies were lighter colored brown	Cookies were not as wide Cookies were more dry Cookies were darker/browner and looked burnt
Results	Softer texture Tasted better	Harder and more crumbly Easier to break Less buttery taste More bland

Analysis and Conclusion

The cookies with more butter were not as wide because the more butter you have the more fat it’s going to clump together. But the less butter you add the more wider it’s going to get without adding more butter.

The cookies with more butter tasted better because i used two sticks of butter to make the cookies feel soft and not dry.

The cookies with more butter were softer and more moist because the more fat you have the more tender it's going to get.